Activate the Yeast: In a small bowl, combine the lukewarm water, caster sugar, and fast-action yeast. Give it a gentle stir and let it sit for 5-10 minutes. You'll know it's ready when it becomes frothy and bubbly on top. This step proves your yeast is active.

Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and salt. With the mixer on a low speed, slowly pour in the yeast mixture and the olive oil. Mix until a shaggy dough forms.

Knead the Dough: Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10-12 minutes. The dough should spring back when you press it gently with a finger.

First Rise: Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn it over to coat it in the 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 it has doubled in size.

Shape the Breadsticks: Gently knock the air out of the risen dough. On a lightly floured surface, press and stretch the dough into a rectangle roughly 30cm x 25cm. Transfer it carefully to a large baking tray lined with parchment paper.

Add the Topping: Preheat your oven to 200°C (180°C fan). In a small bowl, mix the melted butter, minced garlic, dried oregano, and salt flakes. Brush this mixture evenly over the surface of the dough, making sure to get right to the edges.

Cheese It Up: Sprinkle the grated mozzarella and cheddar cheese evenly over the garlic butter. Now, using a sharp knife or a pizza cutter, slice the dough into 12 equal strips, but don't cut all the way through the bottom – just score it deeply. This makes them easy to pull apart later. I find a pizza cutter gives the cleanest lines.

Bake to Perfection: Bake for 12-15 minutes, or until the cheese is bubbling and golden brown and the edges are crisp. Let it cool on the tray for a few minutes before transferring to a wire rack. Garnish with fresh parsley before serving warm.