Bread Sticks & Sauce Recipe

Proof yeast

In a small bowl, combine warm water (about 110°F), granulated sugar, and instant yeast. Stir briefly and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start with fresh yeast.

Make dough

In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour and fine salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low (or stir with a wooden spoon) until a shaggy dough forms, then knead 6–8 minutes by hand or 4–5 minutes in the mixer until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Shape dough into a ball, lightly oil the inside of the bowl with a little olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 45–60 minutes.

Shape bread sticks

Punch down the risen dough and turn onto a lightly floured surface. Divide the dough into 6 equal pieces for a size-6 basket or 12 equal pieces for size-12 (the ingredient quantities above make approximately 12 standard thin bread sticks; for size-6 double each piece as needed). Roll each piece into a smooth log about 8–10 inches long, tapering slightly at the ends if desired. Place sticks on a parchment-lined baking sheet, leaving 1–2 inches between them for expansion.

Second rise

Cover the shaped bread sticks loosely with lightly greased plastic wrap or a damp kitchen towel and let rise 20–30 minutes until puffy.

Preheat oven and prepare topping

Preheat the oven to 400°F (200°C). In a small bowl, combine the melted butter with garlic powder and half of the grated Parmesan (reserve the rest for finishing).

Brush and bake

Brush the risen bread sticks with most of the flavored melted butter, reserving about 1 teaspoon for after baking. Sprinkle the remaining Parmesan over the sticks and a light pinch of coarse sea salt. Bake in the preheated oven for 12–15 minutes or until the sticks are golden brown on top and sound hollow when tapped.

Finish

As soon as the bread sticks come out of the oven brush them with the remaining melted butter and sprinkle with any remaining Parmesan and a light dusting of extra garlic powder if desired. Let cool 5 minutes before transferring to a basket.

Sauté aromatics

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely minced onion and cook, stirring, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.

Add tomatoes and seasonings

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes, dried oregano, dried basil, granulated sugar (if using), salt, black pepper, and red pepper flakes (if using). Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning — add more salt, sugar, or pepper as needed.

Finish

If desired, stir in the chiffonade of fresh basil just before removing from heat. Transfer sauce to a small warmed bowl for serving alongside the bread sticks. The sauce can be made up to 2 days ahead and refrigerated; reheat gently before serving.