In a shallow bowl, dissolve sugar in the warm water. Sprinkle yeast on top and wait 5 minutes, until it is foamy.

In the bowl of an electric mixer, combine 4 cups of the flour, salt and olive oil.

Using the dough hook, knead for about 5 minutes until the dough is smooth and elastic.

Place in a bowl lightly greased with olive oil, flipping over the dough so that it is coated on all sides with the oil. Cover tightly with plastic wrap and a tea towel. Leave to rise until doubled in size, about 1 hour. Now your straight dough is ready to make the Grissini.

Preheat oven to 375 F. Spray 4 cookie sheets with non stick spray.

In a small bowl, combine provolone, zucchini, proscuitto and salt.

Divide the dough in half, leaving the other half covered as you work.

On a lightly floured surface, roll the half of the dough into a 14x12” rectangle. Brush the dough with 1 teaspoon of the olive oil. Sprinkle half the filling ingredients on top. Tightly roll into a log, pinching the seams closed.

The dough will stretch as you roll into an 18” log. Cut in half. Roll one half into a 10” log. Cut into 8 equal sized pieces. Roll each piece into a 7” log. You can do this by rolling each piece on a floured work surface or in between floured hands. Place on prepared cookie sheets 2” apart. Repeat with the other half of the 18” log. Place on prepared cookie sheets.

Repeat with the other half of the dough. Alternately, you can place the stuffed dough in a loaf pan.

Brush the tops with the beaten egg. Leave to rest for 15 minutes. Bake for 25-30 minutes, until sticks are golden brown and shiny. If you have used the other half of the dough to make a loaf, bake for 1 hour.

Straight dough can be used to make everything from baguettes to loaf breads.