In a small mixing bowl or cup, combine the water and yeast. Don't stir, just pour it in. Let it sit for about 10 minutes or until it has properly foamed.
Then, in a large mixing bowl, whisk the flour and salt together to get the salt well distributed.
Make a small well in the middle of your flour and pour the yeast water into the flour well.
Pour the oil into the water.
Using your hands, knead for approximately 10 minutes. You want to work the gluten in this dough and end up with a nice, firm yet pliable dough.
Use the dough ball to pick up any residual flour or scraps that may have stuck to the sides of the bowl, working them into the dough as well.
Once you have a nice dough, form it into a ball and place it in the center of the mixing bowl. Cover it with a dish towel and let it rise for 1 hour.
When the 1 hour is nearly up (at about the 50 minute mark), preheat your oven to 350 degrees F.
Pick a small amount of dough off the large dough ball and roll this between your hands to make a long bread stick shape. You can also work the dough on a lightly floured surface. If you want to make a thin grissini stick, roll the dough until it's about 1/4 inch thick. If you want a more traditional bread stick, roll them to about 1/2 inch thickness.
Place your bread stick on a parchment-lined cookie sheet and bake for 10-12 minutes.
Allow to cool completely before storing.
Store these in an air-tight container in the refrigerator for up to 1 week.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.