Instructions
1. Activate the yeast
In a medium bowl, combine the lukewarm milk, instant yeast, 2 tablespoons of flour, and the sugar. Let the mixture sit for about 10 minutes, until it becomes foamy and bubbly.
2. Make the dough
In a large bowl, combine the remaining flour and the cubed butter. Use a fork or your fingers to mix until the mixture is crumbly. Add the salt, then pour in the yeast mixture. Knead well, gradually adding the lukewarm water as needed until a smooth dough forms.
Place the dough in a clean, lightly oiled bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
3. Prepare the topping
While the dough rises, make the garlic butter. In a small bowl, combine the minced garlic, softened butter, Italian herb seasoning, and a pinch of salt and pepper. Mix well and set aside.
4. Shape the dough
Lightly dust a baking sheet with cornmeal. Turn the risen dough out onto a floured surface and knead it for 5–8 minutes. Roll the dough into a rectangle about 1 inch thick. Transfer it to the prepared baking sheet, gently pressing it to fit. Cover loosely and let it rest for another 15–20 minutes.
5. Bake the base
Preheat your oven to 400°F (200°C). Bake the dough for 15 minutes.
6. Add the topping and finish
Remove the par-baked bread from the oven. Brush the entire surface with the prepared garlic butter. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
Increase the oven temperature to 450°F (230°C). Return the breadsticks to the oven and bake for another 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden.
7. Serve
Remove from the oven and let it cool for a few minutes. Slice into sticks, sprinkle with fresh chopped parsley, and serve warm.
ADVERTISEMENT
