Place the flour, sugar and salt in a mixing bowl and stir together. Make a well in the middle and add the yeast, warm water and olive oil.
Stir everything together until a rough dough forms then tip out onto a clean work surface. Knead the dough until it’s smooth and elastic. You’ll probably need to sprinkle the work surface lightly with flour as you knead the dough if it’s sticking.
Shape the dough into a ball and place in a clean bowl dusted lightly with flour. Cover with plastic wrap and let the dough rest for 15 minutes.
After the dough has rested remove it from the bowl and press it gently to form a rectangle. Fold one edge lengthwise into the middle of the dough then fold the opposite edge right over so it overlaps the first fold right to the opposite end, it should resemble a log.
Turn the log over and gently push each end in so it resembles a rough rectangle. Place the dough on a baking tray brushed with olive oil. Brush the top of the dough with more olive oil loosely top with plastic wrap.
Leave the dough to prove for 1 hour or until doubled in size.
Pre-heat the oven to 450F (230C).
Lightly sprinkle semolina over the baking tray and sprinkle a little more over the uncovered dough.
Using a pizza cutter or sharp knife cut ¼ inch (1cm) thick strip widthwise from the dough. Gently stretch the dough into a long breadstick long enough to fit your tray. Continue with the rest of the dough until your tray is filled with breadsticks making sure to keep a small gap between each one so they aren’t touching.
Bake in the oven for 12-15 minutes or until lightly golden. Let cool completely before serving.