Breadsticks & Sauce Recipe

Mix and proof dough

In a large mixing bowl or stand mixer bowl, combine 4 cups all-purpose flour, 2 tsp instant yeast, 1 tbs granulated sugar, and 1 tsp fine sea salt. Whisk briefly to distribute. Add 1 1/2 cups warm water (about 105–115°F/40–46°C) and 2 tablespoons olive oil. If using a stand mixer, attach the dough hook and mix on low until a shaggy dough forms (~2 minutes). Knead by mixer for 6–8 minutes until the dough is smooth and elastic; if kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes. The dough should be slightly tacky but not sticky. Form into a ball.

Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place the dough ball in it, turning to coat. Cover the bowl with plastic wrap or a damp towel and let proof in a warm draft-free place until doubled in size, about 1 to 1 1/4 hours.

Shape breadsticks

After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. For a 6-piece basket: divide dough into 6 equal portions (roughly 6–6.5 ounces / 170–185 g each). For a 12-piece basket: divide into 12 portions (~3–3.25 ounces / 85–92 g). Roll each portion into a 7–9 inch long log, tapering slightly at the ends if desired. Place the shaped sticks on a parchment-lined baking sheet, leaving 1–2 inches between each so they can rise slightly.

Cover shaped breadsticks with a lightly oiled piece of plastic wrap or a clean towel and allow a final rise for 25–30 minutes until puffy.

Bake

Preheat the oven to 400°F (200°C) while dough does its final rise. Brush each stick lightly with melted butter (reserve a tablespoon for finishing) or a little olive oil. Optionally sprinkle lightly with garlic powder and dried parsley now. Bake in the preheated oven on the middle rack for 12–15 minutes, rotating the pan halfway if your oven runs hot, until golden brown on top and bottoms sound hollow when tapped.

Finish

Remove breadsticks from oven and immediately brush with the remaining melted butter. Sprinkle coarse sea salt or flaky salt to taste while warm. Let cool 5 minutes before serving alongside sauce.

Sauté aromatics

In a medium saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1/4 cup finely minced onion and sauté until translucent, 3–4 minutes. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build sauce

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste until combined. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp granulated sugar, 1/4 tsp red pepper flakes, 3/4 tsp salt, and 1/4 tsp black pepper. Bring the mixture to a gentle simmer over medium-low heat.

Reduce heat to low and let the sauce simmer gently, uncovered or partially covered, for 12–15 minutes to thicken and allow flavors to meld. Stir occasionally to prevent sticking. Taste and adjust seasoning—add more salt, sugar, or red pepper flakes to preference. If using, tear and stir in fresh basil leaves just before removing from heat.

Finish and serve

Transfer sauce to a small serving bowl or ramekin. Keep warm until serving. The sauce can be prepared ahead and reheated gently; if it thickens too much on standing, thin with a splash of water.