Preparing 1) Grissini
Crumble the yeast into the bowl of an electric mixer fitted with the dough hook, add the flour, semolina, olive oil and sugar and knead until smooth. Cover and let rise in a warm, draft-free place until doubled in bulk.
Preheat the oven to 140°C (approximately 225°F) convection. Line a baking sheet with parchment paper. Shape the dough into a long sausage and cut into 20 pieces. On a floured surface roll each piece to a 20-25 cm (approximately 7-10-inch) long thin sausage. Place on the baking sheet, spacing them 2-inch apart, loosely cover and let rise until light and puffy. Bake until crisp, 25-30 minutes, covering with foil if browning too quickly.
2) wrap with ham
Remove the grissini from the oven, let cool and wrap each with a slice of ham.
Arrange in glasses and serve as a snack with champagne.