In a large mixing bowl, whisk together the warm water, instant yeast, and sugar. Let sit for 5 minutes until foamy.

Add all-purpose flour, salt, and 2 tablespoons olive oil. Stir with a spoon or hands until a shaggy dough forms.

Turn the dough onto a floured surface and knead for 3 minutes until smooth. If the dough is sticky, add a bit more flour.

Place the dough on a greased baking sheet. Roll or stretch the dough into a rectangle about 9 x 13 inches.

Brush the surface of the dough with a little extra olive oil.

In a small bowl, mix the mozzarella, parmesan, garlic powder, and dried herbs. Sprinkle this mixture evenly over the dough.

Use a knife or pizza cutter to lightly score the dough into breadstick-sized strips, but don’t cut all the way through.

Let the dough rest for 5 minutes while preheating your oven to 220°C (425°F).

Bake for 12–15 minutes, until the cheese is melted and bubbling, and the edges of the dough turn golden brown.

Remove from the oven, cool for 2–3 minutes, and finish slicing the breadsticks along your scored lines. Garnish with chopped parsley if desired. Serve warm.