Name: Aloha Alabama BBQs Breadsticks & Sauce Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 tsp instant yeast; 1 tsp granulated sugar; 1 tsp fine salt; 1 cups warm water; 2 tbs olive oil (dough); 2 tbs unsalted butter (melted, for brushing); 1 tsp garlic (minced); 1 tsp dried Italian seasoning; 0.5 tsp kosher salt (for sprinkling); 1 tbs olive oil (sauce); 0.25 cups yellow onion (finely diced); 2 cloves garlic (minced); 14 oz crushed tomatoes (canned); 1 tbs tomato paste; 0.5 tsp granulated sugar; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.125 tsp red pepper flakes; 0.75 tsp salt; 0.25 tsp black pepper; 2 tbs fresh basil (optional, chiffonade)

Method

Breadsticks (makes 12)

1
Make the dough
Combine 1 cup warm water (about 105-115°F) with 1 tsp instant yeast and 1 tsp sugar in a large mixing bowl. Let sit 3–5 minutes until slightly foamy. Add 3 cups all-purpose flour and 1 tsp fine salt. Stir with a wooden spoon until a shaggy dough forms. Add 2 tbs olive oil and mix until incorporated.
2
Knead
Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and slightly elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed 4–5 minutes.
3
First rise
Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.
4
Shape
Punch down the risen dough. Divide into 12 equal pieces (about 1.5 oz / 45 g each). Roll each piece into a 7–8 inch thin rope. Place ropes on a parchment-lined baking sheet leaving a little space between each.
5
Second rise
Cover the shaped breadsticks loosely with plastic wrap and let rest 20–25 minutes until slightly puffy.
6
Prep topping
While breadsticks rest, melt 2 tbs butter and stir in 1 tsp minced garlic and 1 tsp dried Italian seasoning. Set aside.
7
Bake
Preheat oven to 400°F (200°C). Brush each breadstick with half of the garlic-butter mixture. Sprinkle lightly with 1/2 tsp kosher salt distributed across the sticks. Bake on center rack 12–14 minutes until golden and firm.
8
Finish
Brush baked breadsticks with remaining garlic-butter to add gloss and flavor. Serve warm in a basket alongside the tomato dipping sauce.

Tomato dipping sauce (serves 6-12)

9
Sauté aromatics
Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/4 cup finely diced yellow onion and sauté 3–4 minutes until translucent. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.
10
Build the sauce
Stir in 1 tbs tomato paste and cook 30 seconds to deepen flavor. Add the 14 oz crushed tomatoes, 1/2 tsp granulated sugar, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp red pepper flakes, 3/4 tsp salt, and 1/4 tsp black pepper. Stir to combine.
11
Simmer
Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered 12–18 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust salt or sugar as needed.
12
Finish
Remove from heat and stir in 2 tbs chopped fresh basil if using. Keep warm or cool to room temperature before serving alongside breadsticks.

Breadsticks & Sauce Recipe

Ingredients

Breadsticks (makes 12)

Tomato dipping sauce (serves 6-12)

Method

Breadsticks (makes 12)

Make the dough

Knead

First rise

Shape

Second rise

Prep topping

Bake

Finish

Tomato dipping sauce (serves 6-12)

Sauté aromatics

Build the sauce

Simmer

Finish

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