In a large mixing bowl, stir warm water, sugar and instant dry yeast. Let sit 5 minutes until foamy. Add olive oil, melted butter, and salt. Gradually add flour one cup at a time, mixing with a wooden spoon or dough hook until a soft, slightly tacky dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or mix/knead 4–5 minutes on low speed in a stand mixer with a dough hook). If dough is too sticky, dust with up to 2 tablespoons additional flour; it should remain slightly tacky but manageable.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60 minutes.

Shape breadsticks

Punch dough down and transfer to a work surface. For size 6: divide dough into 6 equal pieces; for size 12: divide into 12 equal pieces. Roll each piece into a 6–8 inch long rope, about 1/2 inch thick for size 12 or slightly thicker for size 6. Place on a parchment-lined baking sheet 1 inch apart.

Second rise & season

Cover loosely with plastic wrap and let rise 20–30 minutes until slightly puffy. Preheat oven to 400°F (200°C). In a small bowl, combine garlic powder and dried Italian seasoning. Brush breadsticks lightly with olive oil or reserved melted butter, then sprinkle with garlic/Italian seasoning mixture and finish with coarse sea salt.

Bake

Bake in the preheated oven 12–15 minutes for thinner (size 12) or 15–18 minutes for thicker (size 6), until golden brown and cooked through. Rotate the pan halfway through baking for even color.

Finish

When out of the oven, brush again with a little melted butter for shine and extra flavor. Let cool 5 minutes before transferring to a basket.

Tomato Sauce (dipping)

Sauté aromatics

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

Build sauce

Stir in tomato paste and cook 30 seconds. Add crushed tomatoes, dried oregano, dried basil, crushed red pepper flakes, sugar (if using), salt and black pepper. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered 10–12 minutes to thicken slightly and allow flavors to meld. Stir occasionally and taste; adjust salt, pepper or sugar as needed.

Finish and serve

Stir in chopped fresh basil just before serving. Transfer sauce to a small warm ramekin or dipping bowl. Serve alongside warm breadsticks.