Prepare the dough (first rise):

1. In a small mixing bowl, add yeast and sugar in water and stir well until dissolved. Sugar and water activates yeast in a few minutes and the mixture should start to bubble and develop a yeasty aroma.
2. In a large mixing bowl, add flour and salt. Pour in the wet yeast mixture and olive oil and mix with a silicone spatula until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).
3. Knead the dough on a clean surface for 5-10 minutes until it turns into a smooth dough ball. You can also mix the dough in a stand mixer on medium speed for about 5 minutes.
4. Transfer the dough ball back into the bowl and cover with plastic cling wrap. Let it rise at room temperature for 1 hour until doubled in size.

Shape the dough:

1. Flatten the dough into an approximately 9x12-inch rectangle. Use a bench scraper or pizza cutter to divide it into 12 equal pieces.
2. Gently roll each piece into a 9-inch rope and arrange on a parchment-lined half sheet baking pan, evenly spaced 1-inch apart.
3. Cover the baking sheet loosely with plastic cling wrap and let the dough rise until almost doubled in size, about 45 minutes depending on the room temperature.

Bake the breadsticks:

1. Preheat oven to 400 F.
2. In a small mixing bowl, stir together melted butter, garlic powder, salt flakes, and Italian seasoning, Use a silicone brush to gently brush the mixture evenly over each breadstick.
3. Bake for 15-20 minutes until golden brown. If you like your breadsticks extra crispy, bake for another 5-10 minutes.
4. Let the breadsticks cool for 10 minutes before serving. Serve on its own, with marinara sauce for dipping, or with a bowl of soup.