Put the tablespoon of oil and warm beer in a large measuring cup.

Pulse dry ingredients in a food processor for 30 seconds.

While the processor is running, slowly pour in half of the beer mixture. Then add a tablespoon at a time until the dough comes together in a ball, but is still sticky. Continue to process until dough is smooth and elastic, about 30 seconds. Transfer dough to a lightly greased large bowl; cover bowl tightly with plastic wrap and let dough rise at room temperature until doubled in size, 1½ to 2 hours.

Punch down dough; it will be sticky. Place it on a lightly floured work surface. Cut in half. While one half is covered with plastic, roll the other the half with a rolling pin until it’s 8 by 12 inches. Use a pizza cutter to cut into ¾-inch strips. Oil your hands. Take a strip at a time; fold it in half then roll it with your hands until it’s about the diameter of a cigar and four inches long. Put each back under the plastic to keep from drying out. Repeat with second half. Once all the dough has been rolled, cover and rest for 15 minutes.

On a lightly oiled surface, roll each piece of dough with your hands until it’s about 20 inches long and the width of a pencil. Grissini is rustic; no need to make them perfect. Place on a baking sheet. Brush with extra-virgin olive oil and sprinkle with kosher salt. Bake for 25 to 30 minutes.

Notes

* Extra- virgin olive oil gets bitter when machine-blended. Use a neutral oil or a blend of neutral oil and regular olive oil

** I used Demerara, a brown granulated sugar also known as raw sugar. White sugar is fine.