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Put the flour, salt, yeast, oil, 50g of the Grana Padano and 125ml warm water in a bowl and mix with a clean hand until it forms a ball. Transfer to a lightly floured work surface and knead until smooth and elastic, around 10 mins. Cover and leave to prove for 30 mins.
Knock the dough back into the bowl, then divide into 30-35 (20g pieces) walnut-sized pieces. Roll out the balls on a work surface (no need to flour as the surface tension can help lengthen them) into a long thin sausage, about 20-30cm long and 5mm wide. Transfer to a parchment-lined flat baking sheet, and repeat with the remaining dough balls. Use two trays if you need to.
Heat the oven to 240C/220C fan/gas 9. Sprinkle the poppy seeds over the grissini on the trays, and roll them a few times to coat all over. Sprinkle over the remaining grated Grana Padano cheese. Bake for 12-15 mins until lightly golden. Cool on a wire rack. They will keep in an airtight container for 2-3 days.