Preheat oven to 200°C/400°F/Gas Mark 6.
Place the strong flour, yeast and a bit of salt in a large mixing bowl. Create a well in the centre and add enough of the warm water to make a soft dough; if the dough is too sticky, add a little more flour. Knead the dough on a lightly floured work surface for 8-10 minutes until you have smooth, elastic dough.
Divide the dough into 12 even portions, gathering each up into a ball. Dust the work surface with the sesame seeds, then roll 6 of the dough balls out into long sausage shapes of even thickness, incorporating the sesame seeds into the dough.
Clear away any stray sesame seeds, re-dust the surface with a little plain flour, then roll the remaining 6 dough balls into long sausage shapes of even thickness. Lightly flour a couple of large baking trays and arrange the dough sticks spaced out on the trays.
Cover with a lightly oiled piece of cling film and leave to prove in a warm place for 30 minutes.
After proving, make a few light diagonal incisions in the plain dough sticks. Bake for 20 minutes until golden and cooked. Remove and brush the plain breadsticks with the olive oil to glaze. Remove from the trays and allow to cool completely on a wire rack. When ready to serve, arrange in a wicker basket.
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