In a large bowl, combine the warm water, sugar, and active dry yeast and let sit for 5 to 10 minutes until the surface is foamy.

Add the flour, salt, and olive oil to the yeast mixture and stir until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 45 to 60 minutes, or until doubled in size.

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Punch down the risen dough and roll it into a 9 x 13 inch rectangle, then transfer the dough to the prepared baking sheet.

In a small bowl, mix the melted butter, minced garlic, and Italian seasoning until combined.

Brush the dough evenly with the garlic butter mixture, making sure to reach all the edges.

Sprinkle the mozzarella and cheddar or Gruyère evenly over the buttered dough, then sprinkle with red pepper flakes and flaky salt.

Bake for 12 to 15 minutes, or until the cheese is bubbly and the edges are golden brown.

Remove from the oven, let stand for 2 to 3 minutes, then slice into breadsticks and serve warm with marinara, ranch, or garlic sauce.