Place the yeast in 1/4 cup of warm water (110 to 115 degrees), and stir in the teaspoon of honey. Leave it for about 20 minutes, or until the mixture gets very bubbly. While the yeast is activating, place the flour and salt in the bowl of a stand mixer. Once the yeast is bubbly, add the yeast mixture, 1/2 cup warm water, 2 tablespoons olive oil, and the tablespoon of honey to the bowl of flour.
Mix the dough in a stand mixer with the dough hook attachment. It should be well saturated, but not very sticky. Add a little more water or flour to get this consistency if needed.
Transfer the dough to a floured work surface and knead it for about 3 minutes, or until smooth.
Divide the dough into 12 evenly sized pieces, and roll them into logs about 5 inches long. Place the logs of dough on a parchment-lined cookie sheet, leaving space between the breadsticks. Cover the breadsticks with a non-fuzzy kitchen towel, and let the dough rise for an hour.
Preheat the oven to 400 degrees. While the oven is heating up, brush the breadsticks with about 1/2 tablespoon of olive oil (distributing it among all the breadsticks), then sprinkle them with 1/8 teaspoon of salt (total for all the breadsticks). Bake the breadsticks for about 15 minutes, or until golden brown.
While the breadsticks are baking, combine the remaining 1/8 teaspoon of salt with the onion powder, garlic powder, and oregano. After the breadsticks come out of the oven, brush them with the remaining 1/2 tablespoon of olive oil and sprinkle the spice mixture on them while they’re still warm.
Store in an airtight container for up to two days, or freeze for later use.