In the bowl of your standing mixer with the dough hook attachment, combine water, yeast, and sugar. Allow to poof, until bubbles start to form.

With the mixer on low speed, add flour, melted butter, Italian seasoning and salt. Once combined, set on medium speed and mix for six minutes. Cover the bowl and allow to rise in a warm area for 45 minutes.

After 45 minutes, remove dough from the bowl. With your hands, shape the dough into a 12 x 6-inch rectangle. Divide into 12 equal pieces. Shape each piece to be able to wrap around one and a half cheese sticks.

Place cheese sticks in the center of the dough, then pinch close and place seam-side down on a Gefen Parchment-lined sheet pan. Once all sticks are made, allow to rise for another half hour.

Place into a preheated 350-degree-Fahrenheit oven for 13 to 15 minutes or until just golden.

Combine the ingredients for the garlic butter topping, except the Parmesan.

Remove from the oven. While breadsticks are warm, brush with melted butter mixture and top with a dusting of freshly grated Parmesan cheese.

Place garlic and tomatoes in an oven-safe dish. Mix tomato paste, oil, seasoning and pour onto garlic and tomatoes. Place into a preheated 350-degree-Fahrenheit oven for 30 minutes.

Remove from oven and allow to slightly cool.

Place garlic and tomatoes into a food processor or deep bowl for use with an immersion blender. Add mayonnaise and vinegar and blend until smooth.