Remove frozen focaccia dough from the freezer 18-24 hours in advance and place on rack in cooler.

Flour each side and roll to about 1/8" thick. Using a knife, cut 1/3" to ½"-wide strips crosswise.

Mix sumac, anise seed and kosher salt. In a separate bowl, mix herbs, garlic, salt mix and pepper.

With your hands roll each dough strip on a surface lightly sprinkled with one seasoning mix, picking up just enough seasoning to flavor the grissini. (Roll half the strips in the sumac/anise mixture and half in the herb mixture. Do not mix the two.)

Place strips lengthwise on sheet pan lined with parchment, stretching each piece out to full length of pan.

Mist with water, and bake at 425° until crisp all the way through and golden brown, about 10 - 15 min.

Cool, place in a clean container. Label, date and initial.