Bread Sticks & Sauce Recipe
Breakfast basket w/ side of tomato sauce (size 6 or 12)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread Sticks
Tomato Dipping Sauce
Method
Bread Sticks
- 1
Activate yeast
In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar (1 tbs) and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.
- 2
Make dough
In a large mixing bowl combine flour (3 cups) and salt (1 tsp). Make a well, pour in the yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tbs more flour; if too dry add a teaspoon of water at a time.
- 3
- 4
Shape sticks
After the dough has doubled, punch it down and turn it onto a lightly floured surface. Divide the dough into 6 equal pieces for a six-piece basket or 12 equal pieces for a 12-piece basket. Roll each piece into a 6–8 inch stick, tucking the seam underneath to create a smooth top.
- 5
Second rise
Place shaped sticks on a parchment-lined baking sheet about 1 inch apart. Cover loosely with plastic wrap or a damp towel and let rise 20–30 minutes until slightly puffy.
- 6
Preheat and finish
Preheat oven to 400°F (200°C). In a small bowl combine melted butter (2 tbs), garlic powder (1 tsp) and dried parsley (1 tsp). Brush each stick lightly with the butter mixture and sprinkle with coarse salt (about 1/2 tsp distributed across all sticks).
- 7
Bake
Bake bread sticks for 12–15 minutes until golden brown on top. Rotate the pan halfway through if your oven has hotspots.
- 8
Tomato Dipping Sauce
- 9
Sauté aromatics
In a small saucepan heat 1 tablespoon olive oil over medium heat. Add finely minced onion (1/4 cup) and cook, stirring, until translucent, about 4 minutes. Add minced garlic (2 tsp) and cook another 30–45 seconds until fragrant but not browned.
- 10
Build sauce
Stir in tomato paste (1 tbs) and cook 30 seconds to remove raw edge. Add crushed tomatoes (1 cup), sugar (1/2 tsp), dried oregano (1/2 tsp), red pepper flakes (1/4 tsp), salt (3/4 tsp) and black pepper (1/4 tsp). Stir to combine.
- 11
Simmer
Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes to slightly thicken and meld flavors. Stir occasionally to prevent sticking.
- 12
Finish
Remove from heat and stir in chopped fresh basil (about 1 tablespoon). Taste and adjust salt or red pepper flakes if needed. Keep warm until serving.
- 13
Serve
Spoon sauce into small dipping bowls (one per order). Serve alongside warm bread sticks.