In a large bowl, mix the flour, yeast, sugar and salt. Add 2 tbsp olive oil to the water, then stir into the flour using a round bladed knife.
Tip the sticky dough on to floured surface and knead for 10 mins or until the dough is smooth and no longer sticky.
Return the dough to a clean, oiled bowl and loosely cover with oiled cling film. Leave in a warm place until doubled in size.
Lightly oil 4 baking trays. On a lightly oiled surface, lightly knead the dough, then roll out to a rectangle 32x 22cm. Use a pizza wheel to cut the dough into 16 x 2cm wide strips. Sprinkle the Parmigiano Reggiano onto a tray.
On a lightly oiled surface use your hands to roll each strip into a long thin stick, cut in half then roll each in the Parmigiano Reggiano and place well apart on an oiled baking tray. Repeat to make 32 sticks.
Loosely cover with oiled cling film and leave to prove for 10 minutes.
Preheat the oven 220° C/Fan 200° C/Gas Mark 7. Bake the breadsticks for 25minutes, rotating the baking trays halfway through cooking, until they are golden and crisp. Allow to cool before serving.
Cooking tip: Try serving these crisp breadsticks with a selection of dips. Once made, they can be stored in an airtight container for 2-3 days or frozen for one month.