Breadsticks & Sauce Recipe

Prepare the dough

In a large mixing bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp kosher salt. In a separate container combine 1 cup warm water (about 105–110°F), 1 cup warm whole milk, and 3 tbsp melted unsalted butter. Pour the wet into the dry and mix with a dough hook or wooden spoon until a shaggy dough forms, about 2–3 minutes.

Knead

If using a stand mixer, knead on medium speed 5–7 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes. Add small pinches of flour only if dough is too sticky; the final dough should be soft and slightly tacky.

First rise

Lightly coat a clean bowl with 1 tbsp olive oil, place the dough inside, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape breadsticks

Gently deflate the dough and turn onto a lightly floured surface. Divide into 12 equal pieces (about 2 oz or golf-ball size each). Flatten each piece slightly and roll into a 7–9 inch baton, tapering the ends if desired. Place shaped breadsticks on a parchment-lined baking sheet about 1 inch apart.

Second rise and finish

Cover loosely with lightly oiled plastic or a kitchen towel and let rise 20–30 minutes until puffy. Preheat the oven to 400°F (200°C) with rack in middle position. Beat 1 egg with 1 tbsp water for an egg wash and brush each breadstick lightly. Sprinkle with 1 tsp coarse sea salt, 2 tbsp grated Parmesan and 1 tsp dried Italian seasoning if using. Brush any exposed spots with a little olive oil.

Bake

Bake in the preheated oven 12–15 minutes, rotating the pan halfway through, until golden brown and the bottoms sound hollow when tapped. Remove to a cooling rack and brush with any remaining melted butter or olive oil if desired.

Sauté aromatics

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the finely chopped yellow onion and cook 5–7 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes to remove raw flavor. Add a 28 oz can crushed tomatoes, 1 tsp sugar, 1 tsp dried oregano, 1 tsp dried basil and 1 tsp red pepper flakes. Stir to combine.

Simmer

Bring to a gentle simmer, reduce heat to low and simmer uncovered for 12–18 minutes, stirring occasionally, until slightly thickened. If sauce becomes too thick, stir in up to 1 tbsp water to achieve a dipping consistency.

Season and finish

Season with 1 tsp salt and 1 tsp black pepper, taste and adjust seasoning. Remove from heat and stir in torn fresh basil leaves (about 4 leaves) if using. For a smoother dip, purée briefly with an immersion blender or in a blender until slightly smooth but still chunky.

Serve

Transfer sauce to small individual bowls or one medium bowl and allow to cool slightly before serving alongside warm breadsticks.