Combine all ingredients. In a stand mixer, mix on low to combine; if by hand, simply mix dough into a ball. Knead for 6 minutes, until dough is smooth and elastic. Dough should pass the windowpane test. (If you take a small piece of dough, you should be able to stretch it out so that you can kind of see light through it.) Place in a greased bowl and cover with plastic wrap. Let rise for about 90-120 minutes, until doubled.
Turn dough out onto a floured surface. Shape/pat/stretch dough into a rectangle 16x8 inches long. Facing dough along the 16-inch length, use a pizza cutter to cut dough into 10-12 pieces. Place on a parchment-lined pan, 2 inches apart. Spray with cooking spray, cover with plastic wrap, and let rise for 45 minutes, until doubled.
Brush tops of breadsticks with olive oil and sprinkle with salt and/or herbs. Bake for 12-15 minutes at 375F. Serve warm.