In the bowl of a countertop mixer fitted with the dough hook, combine the bread flour, water, salt, and yeast. Mix on low speed for approximately 3 minutes. Add 1½ Tbsp of olive oil to the bowl; increase speed to medium and continue mixing for 3 more minutes. (Tip: If necessary, add 1-2 Tbsp of additional flour after adding the olive oil.)

Transfer the dough into an oiled bowl, cover, and place in a warm (~85°F) location to rise for 60 minutes.

Turn dough out onto a floured countertop and fold several times, rotating 90° after each fold. Place dough back into an oiled bowl and cover. Let rise in a warm location for another 60 minutes.

Turn dough out onto countertop and fold 2-3 times. Cover loosely and let rest for 10-15 minutes at room temperature.

Meanwhile, cut the mozzarella into 12 pieces about 4” long and 1/2”-3/4” thick.

Divide the dough into 12 equal-sized pieces (~1.75 ounces each).

Roll each piece of dough into a 2"x5” rectangle. (Tip: Loosely cover the pieces of dough that you aren’t working with to prevent them from drying out.)

Pat the top surface of the dough with water until dough is sticky to the touch. Place 1 piece of cheese lengthwise in the center of the rectangle. Roll the dough around the cheese, and pinch seams together to create a tight seal.

Meanwhile, preheat the oven to 425°F.

In a small bowl, combine the remaining 1 1/2 Tbsp olive oil with the Italian seasonings, salt, and garlic powder. Mix until well combined.

Gently brush the top of each breadstick with the olive oil mixture.

Bake breadsticks in preheated oven for 22-25 minutes, or until tops are golden brown.