Combine slightly warm water with dry yeast in a mixer bowl and let it sit for 10 minutes until frothy.

Add sifted bread flour, olive oil, and activated charcoal to the frothy yeast mixture; blend until smooth and sticky.

Lightly flour your work surface, knead the dough for 2-3 minutes, shape into a ball, and let rise covered for 1 hour.

Punch down the dough, roll it out to ¼ inch thick, and cut into thin strips resembling bones.

Arrange breadsticks on a parchment-lined baking sheet, mist with water for toppings to stick.

Preheat oven to 350°F (175°C) and bake breadsticks for 20 minutes, checking for crispness.

Transfer baked breadsticks to wire racks to cool for at least 10 minutes before serving.