Instructions
Sprinkle the yeast over the hot milk and then sprinkle the sugar over the yeast in the bowl of the electric mixer. Leave the test for 3-4 minutes. With the mixer on low speed, mix one cup of flour, olive oil and salt. Increase speed to medium and blend until smooth. Beat the remaining flour and mix only until incorporated. Cover and let rise in a warm place until double, about 45 minutes.
Preheat oven to 400 degrees F. Line two insulated baking sheets with parchment paper.
Sprinkle the work surface with extra flour. Punch holes in the dough and transfer it to the work surface, kneading it by hand for 3-5 minutes, or until the dough is smooth and workable.
Divide the dough into 16 equal pieces (about 2 ounces each). Make a ball with each piece and then roll it between the palms of your hands on 7-inch long sticks. Place the sticks on the baking sheet, placing them 2 inches apart. Cover them and let them rise for 15 minutes.
Bake until the crust is lightly browned, about 12-13 minutes.
Remove from oven and immediately brush with melted butter and sprinkle with garlic salt.