Place the dough on a silicone rolling mat, and using your dry hands coated with the tiniest bit of flour, roll it into a ball and knead it about 15 times.
Divide the dough into 8 equal pieces, then roll each piece into a ball, and then using both hands, roll each ball into worm-like strips, about 9 inches long.
Use a brush to lightly spread olive oil on the tops. Bake on the middle rack of the oven until golden, about 20–22 minutes. Let them cool for 5 minutes.