Dissolve the yeast in 100 ml (approximately 1/4 cup plus 2 tablespoons) lukewarm water. Mix the flour with sugar, flour, semolina and salt in a bowl. Make a well in the center and pour in the dissolved yeast and oil. Process to a smooth dough with the dough hook of a hand mixer, cover and let rise about 45 minutes in a warm place.
Rinse the rosemary, pat dry, pluck the needles and chop finely. Preheat the oven to 175°C (approximately 350°F). Place dough on a floured surface and roll into a log. Divide into 20 pieces. Roll each piece of dough into a 20-25 cm (approximately 8–9-inch) long thin rod. Place side-by-side with some distance between on a parchment paper-lined baking sheet and brush with a little water.
Sprinkle half of the grissini with chopped rosemary. Sprinkle the other half with poppy seeds. Let rise about 10 minutes, then bake until crisp, 20-25 minutes in a preheated oven. Cover with aluminum foil if they become too dark. Remove grissini from oven, let cool and serve.