In the bowl of a stand mixer (or in a large bowl if you plan to mix and knead the dough by hand), combine the warm water, yeast and granulated sugar. Whisk together. Let rest for 5-10 minutes, until the yeast begins to foam or bubble.

Add the olive oil, salt and 4 cups (480g) of flour to the bowl. Mix with the paddle attachment on low speed until combined.

Switch to the dough hook and knead the dough on low speed for about 8 minutes, until it mostly comes away from the sides of the bowl and is only slightly sticky when you press it with your finger.

Transfer the dough to a large lightly oiled bowl and turn the ball of dough once to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for about 1 hour, until doubled in size.

Line 2 baking sheets with parchment paper.

Transfer the dough to a clean, lightly floured work surface. Knead the dough a few times to release any large air bubbles.

Divide the dough into 16 equal parts. Roll each piece of dough into an 8-inch long rope. Place on the prepared baking sheets, with at least ½-inch between each breadstick.

Lightly cover the breadsticks with clean kitchen towels or plastic wrap. Let rise on the baking sheets for 15 minutes.

Meanwhile, preheat the oven to 400° F.

Bake for 15-20 minutes, until breadsticks are lightly golden on top.

To make the topping, melt the butter. Whisk in the Italian seasoning, garlic powder and fine sea salt until well combined. Brush over the breadsticks as soon as they come out of the oven.

Serve breadsticks warm from the oven.