Heat oven to 350°F. Line multiple baking sheets with parchment paper; set aside.
Place flour, baking powder, salt, and butter into the bowl of a food processor. Blitz until combined.
In a large liquid measuring cup (or any vessel with a spout), mix together olive oil, milk, egg, and chermoula. With food processor running, slowly pour in olive oil mixture. Stop processing once the dough forms a ball.
Remove dough from food processor and divide dough in half. (Each half should be roughly 570g.) Cover one half with a clean kitchen towel to keep it from drying out.
Flour your work surface, then place other dough half down and sprinkle it with flour. Knead dough a few times to fully bring it together. Roll dough into a 10" by 16" rectangle. Using a pizza cutter, sharp knife, or bench scraper, cut dough into 32 10" x ½" strips.
Twist each strip several times, then place on baking sheet. Repeat with rest of the dough. Brush all grissini with olive oil and sprinkle with sea salt. NOTES: Don’t worry about making your grissini look perfect. Their wonky rusticity is part of their charm! Also, you can place ‘em relatively close together on the baking sheet.
Bake for about 20 minutes or until crispy and lightly browned on the bottom.
Transfer to a wire rack to cool completely. Enjoy with a dip, soup, salad, or on their own. Grissini also make a fabulous addition to grazing boards!