Breadsticks & Sauce Recipe

Activate yeast and mix dough

Combine warm water (approx. 105–115°F / 40–46°C), sugar and instant yeast in a small bowl. Let sit 5–7 minutes until foamy. In a large bowl, whisk together flour and salt. Make a well, add foamy yeast mixture and 1 tablespoon olive oil. Stir until a rough dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with dough hook on medium speed 4–5 minutes. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add up to 1 tablespoon water.

First rise

Lightly oil a bowl with remaining 1 tablespoon olive oil, place dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape breadsticks

Punch dough down and divide into 12 equal pieces for a size-12 basket (or 6 equal pieces for size-6). Roll each piece into a rope about 7–9 inches long (for 12) or 9–12 inches (for 6). Place on a parchment-lined baking sheet, spaced 1 inch apart. For uniform appearance, twist each rope lightly or leave straight.

Second rise and season

Cover shaped breadsticks loosely with plastic wrap or a towel and let rise 20–30 minutes until slightly puffy. Preheat oven to 400°F (200°C). Brush each stick with melted butter. Sprinkle garlic powder, dried parsley and a pinch of coarse sea salt evenly over the tops.

Bake

Bake in preheated oven for 12–15 minutes (for 12 pieces) or 15–18 minutes (for 6 larger pieces), until golden brown on top and bottom and internal temperature reaches about 190°F (88°C). Rotate the pan halfway through baking for even color.

Finish

Brush hot breadsticks with any remaining melted butter. Allow to cool 5 minutes on the baking sheet, then transfer to a basket or serving plate. Serve warm with tomato dipping sauce.

Sauté aromatics

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add finely chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Simmer sauce

Add crushed tomatoes and tomato paste, stirring to combine. Add dried oregano, dried basil, sugar, salt, black pepper and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low.

Reduce and finish

Simmer gently uncovered for 12–18 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust seasoning. Stir in chopped fresh basil just before serving, if using.

Serve

Ladle the warm sauce into a small dipping bowl sized to the basket (use one bowl per 6 or 12 breadsticks). Keep sauce warm until serving.