Add the yeast to the warm water in a large mixing bowl and stir to combine. Leave for 5–10 minutes, or until the mixture looks foamy and bubbly on top.
Add the plain flour, 20g softened salted butter, olive oil and salt to the bowl. Mix everything together with your hands until a rough, shaggy dough begins to form.
Continue bringing the dough together until it comes together to form a shaggy ball. If the dough feels too dry and won’t come together, add a small splash of water at a time until it does, but it should be pretty dry at this stage. Cover and set aside to rest for 30 minutes.
After resting, knead the dough for around 5–8 minutes, or until it becomes smoother and more elastic.
Lightly coat the dough and bowl with olive oil, cover and leave in a warm place for around 45–60 minutes, or until the dough looks noticeably puffy and has roughly doubled in size.
Once risen, gently press the air out of the dough and give it a final brief knead until you have a smooth ball.
Using a knife, slice the dough into even strips, then roll each strip between your hands and the bench to create long, thin breadsticks. Try to keep them fairly even in thickness so they bake at the same rate.
Place the breadsticks onto a lined baking tray, leaving a little space between each one.
Melt the remaining 10g butter and mix with the minced garlic and Italian herbs. Brush the garlic & herb butter generously over each breadstick.
Bake at 180°C for approximately 12-15 minutes depending on the size of your breadstick, keeping an eye on them towards the end, until golden, crisp and crunchy. Thinner breadsticks will cook slightly faster.
Allow to cool slightly so they can crisp up, then serve with your favourite dips, cheese board or platter and enjoy!