Put the yeast in warm water in your stand mixer fitted with a knead hook, or knead by hands;Sift the flour, add the salt and sugar;Knead at the lowest speed for 15 minutes;
Stop kneading when the dough is set; it should be dry touch and not spring back;
Place the dough on a surface dusted with flour;
Cut the dough in halves;
Combine the bacon and 50g of grated cheese into a dough half;Do the same with the other half with grated cheese only;
Knead to incorporate evenly; shape a dough stick;
Cut each dough in four pieces;
Roll out each piece into a thin stick around 20 cm length; twist the dough stick on itself;
Cover with a dry kitchen cloth; Leave the dough rise for 1 hour and a half;The place should be warm and draught-free. Avoid a too hot room since it tends to develop a sour taste to the bread;
After proving, knock back the dough to expel the air and knead quickly;
Shape the sticks and place them onto a baking tray;
Cover again with a kitchen cloth and leave the dough sticks to rest for 30 minutes;
Preheat oven, 230°C; Add an ovenproof bowl of water at the bottom of the oven;
With a sharp knife, make slashes across the top of the dough;
Bake for 20/25 minutes, until well browned; Few minutes before the end of baking, you can top the breadsticks with grated cheese;
Take out of the oven, cover with a kitchen cloth to cool off;