Warm the water to 105–110°F.
Stir in sugar and yeast. Let stand until foamy, 5–10 minutes.
Combine flour and kosher salt in a bowl. Add yeast mixture and olive oil, mixing to a shaggy dough.
Knead on a lightly floured surface until smooth and slightly tacky, 6–8 minutes.
Lightly oil a bowl, add dough, cover, and let rise until doubled, 45–60 minutes.
Mix garlic powder, onion powder, oregano, basil, paprika, and fine salt for the topping. Melt the butter and set aside.
Line a rimmed baking sheet with parchment. Brush lightly with melted butter and dust with cornmeal.
Punch down the dough. Press or roll into a 9×13-inch rectangle on the pan.
Cut into 12 strips with a pizza cutter, keeping the pieces nestled together.
Brush generously with melted butter. Sprinkle evenly with the seasoning mix and Parmesan.
Heat oven to 425°F while the dough rests 10 minutes.
Bake until puffed and golden at the edges, 12–15 minutes.
Brush with remaining butter. Separate the breadsticks and serve warm with marinara.