1 1/2cupsshredded mozzarella cheese , divided into 1/2 cup and 1 cup
3/4cupshredded cheddar cheese
2Tablespoonsgrated Parmesan Romano Cheese
Mix the sugar and warm water together in a small bowl. Then add in the yeast and allow to proof, about 5 minutes. You’ll know it’s ready when the mixture begins to foam.
Add in olive oil and stir. Using a stand mixer with a bread hook attachment, add in flour and salt and mix until smooth and elastic. Spray a large bowl with cooking spray, then place the dough in the bowl. Cover and let rise for about 1 1/2 hours.
Preheat the oven to 450°F. Place a baking stone or cookie sheet (turned upside down) in the oven while it’s preheating.
Then mix together 1/2 cup mozzarella cheese with all of the other cheeses, garlic salt, garlic powder and parsley. Set remaining 1 cup mozzarella aside.
Turn another cookie sheet upside down and cover with parchment paper. Then sprinkle cornmeal on top of parchment. Divide dough in half and press out into two 8-inch squares.
Using the remaining cup of mozzarella, sprinkle each dough square with 1/2 cup. Then fold dough over and seal closed, pressing with your fingers. Slice the dough crosswise at one inch intervals, stopping just before the folded edge. Do not cut all the way through. Sprinkle cheese garlic mixture evenly on top of each square.
Use the ends of the parchment to slide the dough from the cookie sheet onto the preheated stone/baking sheet (keep upside down). Bake cheesy bread until dough is cooked through and cheese is golden brown, about 12-14 minutes. Remove from oven and let cool slightly. Then pull apart into breadsticks and enjoy!