In a bowl with ¾ cup warm water, add 1.5 teaspoon active instant dry yeast and 1 teaspoon sugar. Mix well until the yeast is dissolved fully. Let it sit for 5-10 mins. The yeast should turn frothy/milky in consistency. This means that the yeast is active and would work.

In a mixing bowl, 1.5 cups add all-purpose flour, ¾ teaspoon salt, 1 teaspoon oil and the frothy yeast mixture. Bring everything together. Knead for 5-6 mins until the dough is smooth. Add few drops of oil on the dough if it is sticky. Continue to knead the dough until it is smooth & soft, it should spring back when touched. Apply the remaining oil on top of the dough.

Place the dough in a greased bowl, cover with cling wrap and let it double up in size in a warm place for atleast one hour.

For the garlic mix - add 1.5 tablespoon butter (replace with olive oil for vegan version), finely minced garlic and Italian dried herb mix and mix well. Add 2 pinches of salt if the herb mix is not salted. Set aside.

Once the dough is doubled up in size, punch it down gently and shape it into a rough rectangle of thickness about ½ inch. Using a sharp knife, cut the dough along the center and then cut it up into sticks of desired size.

Generously apply the prepared the garlic butter mixture all over the dough. Let it raise in a warm place for about 30 minutes. In the last 5-10 mins, preheat the oven at 180°C.

Bake in preheated oven at 180°C for 20-25 mins. If the bread changes color too quickly, tent it with aluminum foil and bake until it is soft, golden and crispy on top.

Serve with cheesy jalapeno mayonnaise or a soup of your choice.