Add the flour, yeast, salt, water, and olive oil to a bowl. Knead for about 10 minutes until smooth and elastic.

Dust your work surface with flour and transfer the dough onto it. Press it slightly flat and sprinkle the diced Italian cheese over the dough. Fold the dough in half and knead briefly to distribute the cheese evenly.

Place the dough back into the bowl and let rise for 1 hour, or until doubled in size.

After rising, transfer the dough back to your work surface. Gently press out the air and divide into 16 equal pieces. Roll each piece into a breadstick about 17 cm (6½ inches) long and place them on a baking sheet, leaving space between each one. Let rest for 15 minutes.

Before baking, lightly brush each breadstick with water and sprinkle with extra grated cheese and coarse sea salt.