What about second breakfast? Homemade breadsticks

As my husband says, (finally) a useful post. No, just joking. He just said it may be worth sharing this recipe with you: homemade breadsticks. Grissini in Italian.
Have you ever found yourself found yourself with some friends coming for lunch, no ideas for an appetizer, no time to go foodshopping and no time to do elaborate things? If the answer is yes, you are probably the parent of a baby. Welcome to the club, just know you are not alone. Jokes apart, I often find myself getting peckish in the middle of the morning or afternoon. Or after dinner. Yes, I am often peckish.

Cookies and chocolate are very attractive but not the healtiest choice and also sometimes I crave for salty snacks. But time is a precious resource these times and I need something simple to prepare. Therefore I did some experiments and invented a recipe for homemade grissini. Here you go:

Ingredients:
- 300 g flour
- more or less 100 ml cold water
- 1 tbsp olive oil (EVO)
- 1 tsp salt
- ground rosemary if you like it. Or any other spice that you like. Quantity depends on how you prefer them, more or less spiced.

Warm your oven to 180°C ventilated (200°C if static, I guess).
Mix the flour with the spices and the salt. Integrate the oil. Bake your dough while integrating water little by little. Depending on the flour, humidity and astral alignment you may need a little more or a little less water. You have already added all the water before reading this? Too bad, you have to throw everything. Just joking. Just add some flour or water until you have the right texture. You had already thrown everything before reading this? Too bad. Not joking. Let's go on. You know you have added enough water when the dough stays together and is a little sticky.
Now, put some flour on your working station and on your rolling pin so that the dough does not stick to them. Spread and stretch your dough to a thickness of about one finger. Then cut the dough into pieces the size of your index finger (1,5 x 10 cm? something like that). If you are Dmitry Musersky, don't use your hand as a reference. You can also do them long and thin, like the classical Italian breadsticks, but I prefer them a little larger and shorter. Let's do it this way. Cut them the size you prefer.
Put all your pieces of dough on baking paper and put in the oven.
They stay there for about 20 minutes or until they start to have a golden colour.
Then take them out. Ready.
Steady. Go.
Accompany them with a salad. Or with prosciutto. Or with a tapenade. Or eat them just as they are.
Here, they don't even get cold before we finish them.