Olive and fennel grissini

Olive and fennel

• 1 tsp fennel seeds
• 150 g pitted Kalamata olives drained

Grissini

• 500 g baker's flour plus extra for dusting
• 1 pinch caster sugar
• 20 g fresh yeast or 2 tsp dried instant yeast (1 sachet)
• 2 tsp sea salt plus extra for sprinkling
• 70 g poppy seeds
• 50 g sesame seeds
• 80 g extra virgin olive oil plus extra for brushing and greasing
• 300 g water warm