Activate the Yeast: In a small bowl or jug, whisk together the lukewarm water, caster sugar, and yeast. Set it aside for 5-10 minutes until it becomes frothy and bubbly on top. This is how you know your yeast is active and ready to work.

Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the 500g of bread flour and the fine sea salt. Give it a quick mix to distribute the salt.

Form the Dough: Pour the frothy yeast mixture and the 2 tbsp of olive oil into the flour. Mix on a low speed until a shaggy dough comes together.

Knead the Dough: Increase the mixer speed to medium-low and knead for 7-8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, tip the dough onto a lightly floured surface and knead for a good 10-12 minutes. What works best for me is to use the heel of my hand to push the dough away, then fold it back on itself, repeating until it's perfectly smooth.

First Proof: Lightly oil a clean bowl. Shape the dough into a ball, place it in the bowl, and turn it over to coat lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place for about 1 hour, or until doubled in size.

Shape the Breadsticks: Line two large baking trays with parchment paper. Gently punch the air out of the risen dough and tip it onto a lightly floured surface. Divide the dough into 12-16 equal pieces. Roll each piece into a log about 20-25cm (8-10 inches) long. Place them on the prepared baking trays, leaving a few centimetres of space between each one.

Prepare the Topping: In a small bowl, mix the melted butter, 2 tbsp olive oil, minced garlic, and most of the chopped parsley (save a little for sprinkling at the end).

Second Proof & Flavouring: Gently brush about half of the garlic butter mixture over the shaped breadsticks. Cover them loosely with a tea towel and let them rest for another 10-15 minutes. This short second proof makes them extra light. Meanwhile, preheat your oven to 200°C (180°C fan).

Bake to Perfection: Bake for 12-15 minutes, or until the breadsticks are a beautiful golden brown and sound hollow when tapped on the bottom. Rotate the trays halfway through baking for an even colour.

Final Brush: As soon as the breadsticks come out of the oven, brush them generously with the remaining garlic butter. Sprinkle with the reserved fresh parsley and the flaky sea salt. Serve warm.