In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C) and warm milk. Sprinkle the instant yeast and sugar over the liquid, stir gently, and let rest 5 minutes until foamy. Add 2 tablespoons olive oil, melted butter, salt, and 2 cups of the flour. Mix until combined.

Knead

Gradually add the remaining 1 cup flour, 1/4 cup at a time, kneading by hand on a lightly floured surface or with the dough hook on medium speed for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon warm water.

First rise

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

Shape

Punch the dough down gently and turn onto a lightly floured surface. Divide into 12 equal pieces (about 1.5–2 oz / 45–55 g each). Roll each piece into a 7–8 inch long stick, tapering ends slightly if desired. Place sticks on a parchment-lined baking sheet about 1 inch apart.

Second rise

Cover the shaped sticks loosely with lightly oiled plastic wrap or a towel and let rest 20–30 minutes until slightly puffy.

Preheat oven

About 15 minutes into the second rise, preheat oven to 400°F (200°C). Position rack in the center.

Brush & top

Uncover the sticks and brush each lightly with melted butter or olive oil. If using toppings, sprinkle garlic powder evenly, then grated Parmesan and a pinch of coarse sea salt.

Bake

Bake in the preheated oven 12–15 minutes or until golden brown and the bottoms sound hollow when tapped. Rotate sheet halfway through if your oven bakes unevenly.

Finish

Remove from oven and brush once more with a little melted butter (optional). Transfer to a rack to cool slightly. Serve warm with the tomato dipping sauce.

Tomato Dipping Sauce (about 2 cups)

Sauté aromatics

Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely diced onion and a pinch of salt; sauté 4–6 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring to avoid browning.

Build sauce

Add the crushed tomatoes, tomato puree, and tomato paste to the pan. Stir to combine.

Season & simmer

Stir in dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes if using. Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered 10–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust salt or sugar as needed.

Finish

Remove from heat and stir in chopped fresh basil if using. For a smoother sauce, blend briefly with an immersion blender or in a countertop blender (use caution with hot liquid). Keep warm until serving or cool to room temperature and refrigerate.