I'm relatively sure with these, you could live on bread alone. The way they rise makes them very light. They taste like Pizza Hut, in the best possible way one could mean that. Food snobs run away if you must but you're missing on on some seriously good sticks. Serve these with my roasted red pepper sauce.
adapted from King Arthur Flour
1 1/2 cups lukewarm water
3 tablespoons olive oil, plus additional for drizzling
1 1/4 teaspoons salt
3 1/2 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
1) Lightly grease an 18" x 13" pan (half sheet pan), and drizzle 1 to 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
3) Scoop the sticky batter into the prepared pan, spreading it nearly to the edges. Oiling your fingers helps with the job.
4) Use a rolling pizza wheel or knife to score the dough in 3/4" to 1" wide crosswise strips, to make 13"-long strips. Score the dough once lengthwise, so that you now have 6 1/2"-long strips. Cover the pan, and let the dough rise at room temperature for 60 minutes, till it's become puffy. I actually let it rise about 2 hours, and I hate to say, I'd do it again. The texture was great.
5) While the dough is rising, preheat the oven to 375°F.
6) Drizzle the dough lightly with olive oil, and sprinkle with breadstick seasoning.
7) Bake the bread till it's a very light golden brown, about 25 minutes.
8) Remove it from the oven, and carefully lift it out of the pan onto a rack.
9) As soon as you can handle it, cut the dough along the score lines. A pair of scissors is perfect.
10) serve warm, or at room temperature.
Adapted from Pennies on a Platter
2 tablespoons to 1/4 cup grated Parmesan
1/2 tablespoon garlic powder
1/2 tablespoon garlic salt (of 3/4 teaspoon garlic powder plus 3/4 teaspoon salt)
1 tablespoon onion powder
1 tablespoon dry oregano
1/2 tablespoon dry basil