First, stir together the warm water, sugar, and yeast in a small bowl, and allow yeast to bloom and foam.

In a large bowl, whisk together flour and salt. Make a well in the center, pour in the water and yeast mixture and the 1 tablespoon of olive oil.

Mix together until a soft, sticky dough forms, adding flour if it's overly wet.

Lightly flour a clean surface and dump the dough onto it; knead until the dough is smooth, soft, and no longer sticks to your hands, but it should NOT be hard or dry! Form a ball, cover lightly with a tea towel or plastic wrap, and allow to rise for 45-60 minutes.

After the first rise, grab a jelly-roll pan or cookie pan, generously oil it, then place the dough on it. I prefer slightly smaller pans as they yield thicker, fluffier breadsticks. Using your hands, gently pat the dough so it fills the entire pan. Spray the surface of the dough with a bit of water.

In a small microwave-safe bowl, microwave the olive oil and garlic for topping for 30 seconds, until warm. Drizzle on top of the dough, then place the pan in a warm place for a 30 minute rise.

Once ready to bake, preheat the oven to 475F. Top the focaccia dough with the parmesan, mozzarella, and salt, and bake in preheated oven for 12-15 minutes, until cheese is melted and crisp, and dough is light and airy.

Cut into breadsticks and serve immediately with your favorite Bertolli meal!