Breadsticks & Sauce Recipe
Breakfast basket w/ side of tomato sauce (size 6 or 12)
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Ingredients
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Breadsticks (makes 6)
Tomato Dipping Sauce (about 1 cup)
Method
Breadsticks (makes 6)
- 1
Make dough
In a medium mixing bowl combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, flour and salt. Stir with a wooden spoon until a shaggy dough forms.
- 2
Knead
Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, dust with up to 1 tablespoon additional flour; avoid adding too much.
- 3
- 4
Shape breadsticks
Gently deflate dough and divide into 6 equal pieces (for 12-size option, divide into 12 smaller pieces). Roll each piece into a 7–8 inch long rope for 6-piece batch (or 4–5 inch for 12-piece). Place sticks on a parchment-lined baking sheet, spaced 1 inch apart.
- 5
Second rise
Cover loosely with plastic wrap and let proof at room temperature 20–25 minutes until puffy.
- 6
- 7
Tomato Dipping Sauce (about 1 cup)
- 8
Sauté aromatics
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced onion and cook, stirring, until translucent, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant; do not brown.
- 9
Simmer sauce
Add crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper and red pepper flakes (if using). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 10–12 minutes to thicken slightly and meld flavors. Stir occasionally.
- 10
Adjust & finish
Taste and adjust seasoning with salt, pepper or a pinch more sugar if tomatoes taste acidic. Remove from heat and let cool slightly. If a smoother sauce is desired, briefly puree with an immersion blender or transfer to a blender and pulse once or twice. Serve warm or at room temperature with the breadsticks.