Breadsticks & Sauce Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, whisk together 4 cups flour, 2 tsp instant yeast, 1 tbsp sugar, and 1 tsp salt. Add 1 1/2 cups warm water (about 105–115°F / 40–46°C) and 2 tbs olive oil. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth and elastic. Alternatively, mix and knead by hand on a lightly floured surface for 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Shape the breadsticks

Punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces (for size 12) — if you need a 6-size basket, divide into 6 equal pieces and adjust baking time slightly (see note). Roll each piece into a 10–12 inch rope, tapering the ends slightly if desired. Place the ropes on a parchment-lined baking sheet, spacing them 1 inch apart. For a uniform look, gently stretch and roll each rope to about the same length.

Second rise

Cover the shaped breadsticks loosely with plastic wrap or a damp towel and let them rise for 20–30 minutes until puffy but not fully doubled.

Bake

Preheat the oven to 425°F (220°C). Brush the tops of the breadsticks with 1 tbs melted butter. In a small bowl, mix 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, and 1/2 tsp coarse salt; sprinkle evenly over the brushed breadsticks. Bake on the middle rack for 12–15 minutes (for 12 smaller sticks) or 15–18 minutes (for 6 larger sticks), until golden brown on top and firm to the touch.

Finish

Remove breadsticks from oven and immediately brush with the remaining 1 tbs melted butter for extra shine and flavor. Let cool 5 minutes on the baking sheet before transferring to a serving basket.

Notes on scaling

To make only 6 breadsticks, divide final dough into 6 pieces and increase baking time by 2–4 minutes; larger pieces will need slightly more time. Keep an eye on color and internal doneness.

Sauté aromatics

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/2 cup finely diced yellow onion and sauté until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 28 oz crushed tomatoes and 1 tbs tomato paste. Add 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried basil, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Stir until combined.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer, uncovered or partially covered, for 15–20 minutes to thicken and concentrate flavors, stirring occasionally.

Finish and adjust

Taste and adjust seasoning with additional salt, sugar, or pepper as needed. Stir in 2 tbs chopped fresh basil if using. If you prefer a smoother dipping sauce, use an immersion blender to pulse briefly to desired consistency; alternatively, leave it slightly chunky.

Cool slightly

Let the sauce cool a few minutes before serving in individual ramekins alongside the warm breadsticks. The sauce can be made up to 3 days ahead and stored refrigerated; rewarm gently before serving.