Ingredients:
- 1 cup warm water (105–115°F / 40–46°C)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4 large cloves fresh garlic, minced very finely
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried Italian herb blend
- ½ teaspoon freshly ground black pepper
- ½ cup (50 g) grated Parmesan cheese
Instructions:
- Activate the Yeast: In a large bowl, whisk together warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
- Mix the Dough: Whisk in the flour, salt, and olive oil into the yeast mixture. Mix until a shaggy dough forms.
- Knead: Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
- First Proof: Place dough in an oiled bowl, cover tightly, and allow to rise in a warm place for 60 minutes, or until doubled in size.
- Preheat & Prep: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Shape the Dough: Punch down the risen dough. Divide into two portions and roll each into a rectangle, about ¼ inch thick.
- Cut the Sticks: Cut the rectangles lengthwise into 1-inch wide strips (yielding 12–16 sticks total). Arrange sticks on the prepared baking sheets.
- Make the Garlic Butter: Melt the softened butter. Stir in the minced garlic, parsley, Italian herbs, and black pepper.
- Bake (Initial): Brush the tops of the dough sticks generously with about half of the garlic butter mixture. Bake for 8–10 minutes until lightly puffed and starting to turn golden.
- Final Glaze & Finish: Remove from the oven. Brush immediately with the remaining garlic butter. Sprinkle generously with grated Parmesan cheese. Return to the oven for another 3–5 minutes until the cheese is melted and the edges are deep golden brown.
- Cool and Serve: Let cool on the pan for 2 minutes before transferring to a wire rack. Serve warm with marinara sauce.