In a medium bowl, mix lukewarm milk with yeast, 2 tbsp of flour, and the sugar. Let it sit at room temperature for 10 minutes. If the yeast blooms, the surface will appear foamy and bubbly—a sign it’s active and ready.

In a large mixing bowl, combine the remaining flour and the cubed butter. Use a fork or your hands to mix until the texture is crumbly and resembles coarse sand. Stir in the salt.

Add the foamy yeast mixture to the flour and begin kneading. Gradually add lukewarm water as needed until a soft dough forms.

Place the kneaded dough in a clean bowl, drizzle with olive oil, and ensure it’s coated all around. Cover with a clean kitchen towel and let it rise in a warm spot for about an hour, or until doubled in size.

While the dough is rising, mix the minced garlic, softened butter, Italian seasoning, salt, and pepper in a small bowl.

Lightly dust your surface with flour and transfer the dough onto it. Knead it for 5 to 8 minutes until smooth. Roll it out into a 1-inch thick rectangle.

Prepare your baking sheet by dusting it with cornmeal. Transfer the rolled dough to the pan and gently press it out to fit. Cover with a towel and let it rest for another 15–20 minutes.

Preheat your oven to 400°F (200°C). After the dough has rested, bake it for 15 minutes.

Remove the bread from the oven. Brush with the garlic butter and sprinkle generously with mozzarella and parmesan cheese.

Increase the oven temperature to 450°F (232°C) and return the pan to the oven. Bake for 8–10 more minutes, or until the cheese is melted, bubbly, and slightly golden.

Take the bread out of the oven, sprinkle with fresh chopped parsley, and slice into sticks. Serve hot and watch them disappear!