For the dough, place the flour in a bowl, make a hole in the middle and crumble the yeast into it. Sprinkle with 1 tablespoon of sugar, mix with 80 ml of lukewarm water (300 ml in totaand leave to rise in a warm place for about 10 minutes.
Knead the chia seeds, fine SALDORO ancient salt, remaining sugar, remaining water and 8 tbsp. of olive oil under the dough and let it rest for about another 60 minutes
Divide the dough into 40 equal portions for the breadsticks and roll out on a floured work surface into long, thin sticks, approx. 30 cm.
Place the grissini on two baking trays covered with baking paper and let them rest for 15 minutes.
Mix the remaining oil, SALDORO ancient salt and Espelette pepper, brush grissini with mixture and bake in a pre-heated oven at 160 °C for about 30-35 minutes until golden brown.