Line sheet pans with parchment or dust with cornmeal.
Combine the water, yeast, and oil until yeast is dissolved. Add the flour and salt. Mix the dough until smooth and elastic. Cover the bowl with plastic wrap and allow the dough to ferment until double in bulk, about 1 hour 15 minutes.
Fold over the dough, break it into 1 1/2 oz pieces, and shape each piece into a ball. Place the balls on a parchment lined sheet pan and let proof for 1 hour.
Roll the balls into long, thin sticks. Place the sticks on the baking sheets, brush with olive oil or egg wash and top with the desired seasoning. Pan-proof the grissini for 15 minutes.
Bake the grissini in a preheated 425F oven until crisp, 10-12 minutes.