In a large mixing bowl or stand mixer bowl, whisk together 2 1/2 cups of the flour, instant yeast, sugar, and salt. In a separate container combine warm water (about 105–115°F / 40–46°C), warm milk, melted butter, and 1 tablespoon olive oil. Pour the wet into the dry and mix with a dough hook or wooden spoon until combined.

Knead

If using a stand mixer, knead with the dough hook on medium for 6–8 minutes, adding remaining flour 1/4 cup at a time as needed until the dough is soft, slightly tacky, and smooth. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes, incorporating remaining flour until the dough is elastic.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil. Place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape bread sticks

Punch down the risen dough and transfer to a floured surface. Divide the dough into 6 or 12 equal pieces depending on desired basket size (for 6, each piece will be larger; for 12, smaller). Roll each piece into a 8–10 inch rope for long sticks or 6–8 inch for shorter sticks. Place on a baking sheet lined with parchment, spacing about 1 inch apart.

Second rise

Cover the shaped sticks loosely with plastic wrap or a clean towel and let them rest and puff for 20–30 minutes until slightly risen.

Preheat and finish

Preheat oven to 400°F (200°C). In a small bowl combine garlic powder and dried Italian seasoning. Lightly brush the sticks with melted butter (reserve a tablespoon for finishing) or olive oil, then sprinkle the garlic/Italian mix evenly over the sticks. Optionally sprinkle grated Parmesan and a pinch of coarse sea salt.

Bake

Bake on the center rack for 12–16 minutes, rotating the pan halfway through, until golden brown and cooked through (internal temperature ~200°F / 93°C). Remove from oven and brush immediately with the reserved melted butter. Allow to cool slightly on a wire rack.

Tomato Dipping Sauce

Sauté aromatics

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely diced onion and cook, stirring, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Simmer sauce

Stir in the tomato puree and tomato paste. Add sugar, dried oregano, dried basil, red pepper flakes, salt, black pepper, and 2 tablespoons water to thin slightly. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Finish

Taste and adjust seasoning (add more salt or sugar if necessary). Stir in chopped fresh parsley if using. If you prefer a smoother sauce, use an immersion blender briefly to reach desired consistency, then return to the heat to warm through for 1 minute.

Serve

Transfer sauce to a small bowl or ramekin for dipping alongside the warm bread sticks. The sauce can be made ahead and stored refrigerated for up to 4 days; rewarm gently before serving.