Add the flour to the bowl of an electric mixer. Add the salt to one side and the yeast to the other side and mix. With the motor running on low, add 1 cup of the water and let the dough come together and get smooth and pliable for 5 minutes. Increase the speed to medium and add the remaining water; mix for 2 minutes. Add the olive oil and mix for another 2 minutes; the dough may appear to be wet but it’s fine. Remove the bowl and using a soft spatula fold the olives into the dough.

Place the remaining oil in a large bowl and add the dough; cover and let sit at room temperature for 1 ½ to 2 hours or overnight in the fridge, until risen and starting to bubble.

Preheat the oven to 450 degrees.

Working on a lightly floured surface, remove the dough from the bowl. Cut the dough in half. Using your lightly floured hands, pat the half portion of dough down to about 1⁄4 inch thick. Using a pizza cutter or pastry scraper, cut out 9 breadsticks. Place the breadsticks on the prepared baking sheet. Repeat with the remaining half of the dough. You should have 18 breadsticks. Sprinkle lightly with the sea salt if desired. Bake for about 15 to 16 minutes or until golden brown. When you tap on the bottom of the breadstick, it should sound hollow. Place on a baking sheet to cool and serve at room temperature.