Mix yeast with honey, two tablespoons of all purpose flour and part of lukewarm water (5 tablespoons). Let it stand for 10 minutes.
Mix the sifted flours, add the prepared yeast, the rest of the lukewarm water, olive oil, salt and work the dough by hand. Add finely chopped thyme, dried tomatoes, and grated Parmesan cheese. Shape the dough into a loaf, carefully cover the container with foil and let it rise for at least 80 minutes.
Without kneading, roll out the dough to a thickness of 1 cm into a rectangular shape. Cut approximately 15-16 strips the width of a finger and 30 cm long,  transfer to a baking sheet lined with baking paper (the grissini will gain volume during baking, do not place them too tightly). Rotate the strips into a spiral, brush with olive oil and bake for 17 minutes at a temperature of 200 °C, at the end of baking (approx. 5 minutes) use the hot air/fan mode.
Let the grissini cool completely. They will keep crisp for several days as long as you store them in an airtight container. Serve with wine, appetizers or with tomato or yogurt dip.

NOTES: instead of dried tomatoes or parmesan, you can use any dried spices, olives, chili. Before baking, sprinkle the bars with sesame, coarse sea salt or cumin. When using additional salt, remember that both Parmesan and sun-dried tomatoes will automatically add saltiness to the bars, so be careful with salting.

semolina type flour 220 g
all purpose flour 160 g
fresh yeast 12 g
water 190 ml
honey 1 tbsp
olive oil 40 ml + for rubbing
salt 1 tsp
fresh thyme 1 tbsp
dried tomatoes 25 g
Parmesan cheese 20 g

servings: 15 pcs

preparation time: 30 minutes + proofing (80 minutes)