Bread Sticks & Sauce Recipe

In a small bowl, whisk warm water, granulated sugar, and yeast. Let sit 5–10 minutes until foamy.

In a large bowl, whisk together all-purpose flour and fine salt.

Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5–7 minutes.

Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 60 minutes.

Punch down dough and divide into 12 equal pieces. Roll each piece into a long breadstick (about 9–12 inches).

Place breadsticks on a parchment-lined baking sheet. Brush with a thin layer of olive oil and sprinkle with garlic powder, dried oregano, and sesame seeds as desired.

Bake in a preheated 425°F (220°C) oven for 12–15 minutes, until golden and crisp. Remove to a rack to cool slightly.

Serve warm with a side of tomato sauce for dipping.

In a small saucepan, heat olive oil over medium heat.

Add minced garlic and sauté 1 minute until fragrant.

Stir in crushed tomatoes, salt, sugar, oregano, and red pepper flakes. Bring to a gentle simmer.

Simmer 15–20 minutes, stirring occasionally, until slightly thickened. Stir in fresh basil just before serving.