Activate the yeast by combining 1 tablespoon of sugar with ¾ cup warm water and 2 teaspoons of yeast. Let sit for 5-10 minutes until foamy.

Mix 2 cups of flour and 1 teaspoon of salt in a large bowl. Create a well for the yeast mixture.

Combine the yeast mixture and 2 tablespoons of olive oil into the flour well. Stir until a shaggy dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl and cover with a towel. Let rise until doubled in size, about 1-1.5 hours.

While the dough rises, melt ½ cup unsalted butter. Stir in 2 minced garlic cloves, 1 teaspoon of oregano, and black pepper. Cook gently for 3-5 minutes.

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Punch down the risen dough and roll it into a ½ inch thick rectangle. Cut into 1-inch strips.

Arrange the strips on the prepared baking sheet, spacing them apart.

Brush each strip generously with the garlic butter mixture.

Sprinkle shredded mozzarella and parmesan cheese over each buttered strip.

Bake for 12-15 minutes until golden brown and bubbly.

Allow to cool slightly and serve warm with marinara sauce.