Ingredients:

  • 1 cup Warm Water (105–115°F)
  • 2 ¼ teaspoons Instant Dry Yeast
  • 1 teaspoon Granulated Sugar
  • 2 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • 2 Tablespoons Olive Oil (plus 1 Tbsp for oiling the bowl)
  • ½ cup Unsalted Butter, melted
  • 4 cloves Fresh Garlic, minced finely
  • 1 teaspoon Italian Seasoning (Dried Herbs)
  • ½ teaspoon Black Pepper
  • 2 cups Shredded Low-Moisture Mozzarella Cheese (lightly packed)
  • ½ cup Grated Parmesan Cheese (freshly grated preferred)
  • Coarse Salt or Flaky Sea Salt (for finishing)

Instructions:

  1. Activate the Yeast: Combine warm water, yeast, and sugar in a large bowl. Let stand for 5–10 minutes until foamy and bubbly.
  2. Combine Dry Ingredients: Whisk the flour and salt together in a separate bowl.
  3. Mix the Dough: Add the olive oil and half of the flour mixture to the yeast mixture. Mix until combined. Gradually incorporate the remaining flour until a shaggy dough forms.
  4. Knead: Turn the dough out onto a lightly floured surface. Knead for 5–7 minutes until smooth and elastic.
  5. Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm, draft-free place for 60–90 minutes, or until doubled in size.
  6. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 9x13 inch baking sheet with parchment paper.
  7. Punch Down and Shape: Gently punch the risen dough down to release the air. Roll or press the dough into a rectangular shape roughly 9x13 inches. Transfer the dough sheet onto the prepared baking sheet.
  8. Prepare Initial Garlic Butter: In a small bowl, combine the melted butter, minced garlic, Italian seasoning, and pepper. Brush about half of this mixture evenly over the surface of the dough.
  9. Score and Top: Lightly score (do not cut all the way through) the dough into 16 uniform breadstick shapes. Distribute the shredded mozzarella and Parmesan cheeses evenly over the surface.
  10. Bake: Bake for 15–18 minutes, rotating the pan halfway through, until the edges are golden brown and the cheese is bubbly and lightly caramelised.
  11. Final Butter Finish: Immediately upon removing the breadsticks from the oven, brush the remaining half of the reserved garlic butter mixture over the hot cheese.
  12. Serve: Sprinkle with a touch of flaky salt. Use the scored lines to separate the breadsticks and serve hot.