Ingredients:

  • 1 cup warm water (105°F–115°F)
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 3 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon fine sea salt
  • 2 tablespoons light olive oil
  • ½ cup unsalted butter, melted
  • 4 large cloves fresh garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • ¼ cup grated Parmesan cheese (optional)
  • Flaky sea salt for finishing

Instructions:

  1. Activate the Yeast: Combine warm water, sugar, and yeast in a small bowl. Let stand 5–10 minutes until foamy (the 'bloom').
  2. Mix the Dough: In a large bowl or stand mixer, combine flour and salt. Pour in the bloomed yeast mixture and olive oil.
  3. Knead: Mix until a shaggy dough forms. Knead for 5–7 minutes until smooth and elastic.
  4. First Rise (Proofing): Place dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  5. Prep and Preheat: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  6. Shape the Dough: Gently punch down the risen dough. Divide into two equal pieces. On a lightly floured surface, roll each piece into a large, thin rectangle, approximately 1/4 inch thick.
  7. Cut the Sticks: Use a pizza cutter or knife to cut the dough into long, 1-inch wide strips.
  8. Bake (Initial): Transfer the strips to the prepared baking sheets. Bake for 8–10 minutes until lightly puffed.
  9. Prepare the Butter: While baking, melt the butter. Stir in the minced garlic, parsley, and oregano.
  10. Butter Bath & Final Bake: Remove sticks from the oven. Brush generously on all sides with the garlic butter mixture. Sprinkle lightly with Parmesan (if using). Return to the oven for another 3–5 minutes until deeply golden brown.
  11. Finish and Serve: Remove immediately. Sprinkle with flaky sea salt while hot. Serve warm.