In a large mixing bowl combine 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp salt. Whisk briefly to distribute ingredients.

Add 1 cup warm water (105–115°F / 40–46°C) and 2 tbsp olive oil to the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms. If dough seems too dry, add up to 2 tbsp more water; if too sticky, add up to 2 tbsp more flour.

Turn dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic (or knead with a stand mixer fitted with a dough hook for 4–5 minutes). Shape into a ball.

Place the dough ball in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 45–60 minutes.

Shape and second rise

After the dough has doubled, punch it down and turn it onto a work surface. Divide the dough into 6 equal pieces for a 6-piece basket or 12 equal pieces for a 12-piece basket. Roll each piece into a 6–8 inch thin baton (long stick) about 3/4 inch in diameter. Place sticks on a parchment-lined baking sheet, leaving 1 inch between sticks. Cover loosely with a towel and let rest for 15–20 minutes to puff slightly.

Prepare topping

While the sticks rest, mix 2 tbsp melted butter with 2 tsp minced garlic. Set aside.

Preheat the oven to 425°F (220°C). Brush each stick lightly with the garlic-butter mixture, then sprinkle evenly with 2 tbsp grated Parmesan and 1 tsp dried oregano. Sprinkle coarse sea salt lightly over the sticks to taste (about 1 tsp divided).

Bake in the preheated oven for 10–14 minutes, until the sticks are golden brown and sound hollow when tapped. Baking time will vary slightly with stick thickness and oven.

Remove from oven and brush again very lightly with any remaining garlic-butter mixture. Transfer to a wire rack to cool slightly before serving alongside the sauce.

Tomato Dipping Sauce

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté for 3–4 minutes until softened and translucent.

Add 1 tsp minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Pour in 2 cups crushed tomatoes. Stir in 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes (optional).

Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to thicken and meld flavors, stirring occasionally.

Taste and adjust seasoning — add more salt, sugar, or red pepper flakes as desired. Stir in 1 tbsp chopped fresh basil if using and remove from heat.

Transfer sauce to a small dipping bowl or ramekin. Serve warm or at room temperature alongside the baked bread sticks.