Bread Sticks & Sauce Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour, 1 tablespoon instant yeast, 1 tablespoon granulated sugar and 1 teaspoon salt. In a separate measuring cup combine 1 cup warm water and 1 cup warm milk (temperature about 105–115°F / 40–46°C). Add the warm liquid and 3 tablespoons melted butter to the dry ingredients. Mix with a spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes or use a dough hook in the mixer on medium-low for 6–8 minutes until the dough is smooth, elastic and slightly tacky.

First rise

Lightly oil a clean bowl with 1 tablespoon olive oil, place the kneaded dough in the bowl and turn to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Shape bread sticks

Punch down the dough gently to release air. Turn onto a lightly floured surface and divide the dough into 12 equal pieces for a size-12 basket or 6 equal pieces for a size-6 basket. Roll each piece into a 7–8 inch long rope, tapering the ends slightly if you like. Place sticks on a parchment-lined or lightly oiled baking sheet leaving 1–1½ inches between sticks.

Second rise

Cover shaped sticks loosely with plastic wrap or a kitchen towel and let them rest/rise for 20–30 minutes until puffy.

Egg wash and seasoning

Preheat the oven to 400°F (205°C). In a small bowl beat 1 large egg with 1 tablespoon water to make an egg wash. Brush each stick lightly with egg wash. In a small bowl combine 1 teaspoon garlic powder and 1 teaspoon dried parsley; sprinkle this mixture evenly over the sticks. Sprinkle 1/2 teaspoon coarse sea salt across the sticks for finishing. Brush the bottoms or entire top with the remaining 1 tablespoon olive oil if desired.

Bake

Bake in the preheated oven for 12–15 minutes, rotating the sheet once about halfway through, until the bread sticks are golden brown on top and sound hollow when tapped. Baking time may vary slightly by oven and stick thickness.

Finish

Remove from oven and transfer to a wire rack. Brush again with any remaining melted butter for extra flavor and softness. Serve warm in a basket.

Sauté aromatics

In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add 1/2 small finely diced yellow onion and sauté until softened and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add one 14 oz can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon granulated sugar, 3/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Stir to combine.

Simmer

Add 1/4 cup water (or reserved pasta water) to loosen the sauce. Bring 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 salt, sugar or red pepper flakes as needed.

Finish and serve

Stir in 1 tablespoon chopped fresh basil if available. Remove from heat and let cool slightly. Transfer to a small serving bowl or ramekin and serve warm alongside the bread sticks for dipping.