-
1
Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl.
-
2
Sprinkle the yeast on top and set aside until foamy, about 10 minutes.
-
3
Stir in the vegetable oil.
-
4
Whisk the flour and salt in a large bowl.
-
5
Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough.
-
6
Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed.
-
7
Form into a ball.
-
8
Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil.
-
9
Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
-
10
Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl.
-
11
Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes.
-
12
Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal.
-
13
Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered).
-
14
Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal.
-
15
Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge.
-
16
Sprinkle with half of the cheese-garlic mixture.
-
17
Move the dough to 1 side of the baking sheet.
-
18
Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet.
-
19
Slide the bread on the parchment onto the hot baking sheet in the oven.
-
20
Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes.
-
21
Let cool slightly, then pull apart into breadsticks.
-
22
Photograph by Sam Kaplan
