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Put the yeast, sugar and 1 1/4 cups warm water in a small bowl and leave in a warm place for about 5 to 10 minutes or until frothy. Sift the flour and 1 teaspoon salt into a bowl and stir in the yeast and oil. Add more water, if the dough is dry. Gather the dough into a ball and turn out onto a lightly floured surface. Knead for 10 minutes or until soft and elastic. Divide into two portions and flatten into rectangles. Put the basil and garlic on one portion and the Parmesan on the other. Fold the dough to enclose the fillings, then knead for a few minutes to incorporate evenly. Place the dough into two lightly oiled bowls and cover with plastic wrap. Leave in a warm place for about 1 hour, or until doubled in volume. Preheat the oven to very hot 450 degrees and lightly grease two large baking trays. Punch down the dough and knead each again for 1 minute. Divide each portion into 12 portions, and roll each portion into a stick 10 inches long.
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