Activate the yeast. In a small bowl, combine the warm water, caster sugar, and the dried yeast. Give it a gentle stir and let it sit for 5-10 minutes. You should see a thick, frothy foam develop on the surface, and the mixture will smell deeply of fresh bread. If nothing happens, your yeast is dead — start again with a fresh packet.

Mix the dough. In a large mixing bowl, whisk together the strong white bread flour and the fine sea salt. Make a well in the centre and pour in the yeast mixture and the vegetable oil. Stir with a wooden spoon until the dough begins to come together into a shaggy, sticky mass. The dough will feel rough and uneven at this stage.

Knead until smooth. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, pushing the dough away from you with the heel of your hand, then folding it back. The dough will transform from sticky to smooth and elastic. You'll know it's ready when you can stretch a small piece between your fingers — it should form a thin, translucent 'windowpane' without tearing. The dough will feel silky and springy under your hands.

First rise. Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover the bowl tightly with cling film or a damp tea towel. Leave it in a warm, draught-free spot for 1 hour to 1 hour 15 minutes. The dough should double in size. When you poke it gently with a finger, the indent should remain and not spring back.

Shape the breadsticks. Punch the risen dough down to release the air. Turn it out onto a work surface lightly dusted with semolina or cornmeal. Divide the dough into 12 equal pieces (a kitchen scale is helpful here). Roll each piece into a rope about 20cm long, tapering the ends slightly. Place the breadsticks on a baking tray lined with parchment paper and dusted with more semolina, spacing them about 4cm apart. The dough will feel soft and pillowy.

Second rise. Cover the shaped breadsticks loosely with a clean tea towel and let them rest for 30 minutes. They will puff up noticeably and look light and airy. The surface should feel tender when touched.

Bake to golden perfection. Preheat your oven to 200°C (180°C fan). Bake the breadsticks for 15-18 minutes, or until the tops are a deep golden brown and the bottoms sound hollow when tapped. Your kitchen will smell of warm, toasted bread.

Brush with garlic butter. While the breadsticks bake, melt the butter in a small saucepan over low heat. Add the minced garlic, dried oregano, dried parsley, and a pinch of salt. Let it simmer gently for 1-2 minutes until the garlic is fragrant but not coloured. As soon as the breadsticks come out of the oven, brush them generously with the warm garlic butter. The butter will sizzle and soak into the hot crust.