Bread Sticks & Sauce Recipe
Breakfast basket w/ side of tomato sauce (size 6 or 12)
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Ingredients
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Breadsticks
Tomato Dipping Sauce
Method
Breadsticks
- 1
Activate yeast
In a small bowl, combine warm water (1.5 cups), 1 tablespoon sugar, and 2 teaspoons active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant. If mixture does not foam, discard and use fresh yeast.
- 2
Make dough
In a large mixing bowl (or stand mixer with dough hook), whisk together 4 cups all-purpose flour and 2 teaspoons salt. Make a well, add the foamy yeast mixture and 3 tablespoons olive oil. Mix with a wooden spoon or mixer on low until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic (or knead with a mixer on medium for 6–8 minutes). Dough should be slightly tacky but not sticky; add up to 2 tablespoons extra flour if excessively sticky.
- 4
First rise
Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.
- 5
Shape sticks
Punch down dough gently to release air. Divide dough into 12 equal pieces for a 12-size basket (or 6 for a larger, thicker stick). To divide for 12, roll each piece into a 10–12 inch log, tapering slightly at the ends if desired. Place sticks on a parchment-lined baking sheet about 1 inch apart.
- 6
Second rise
Cover shaped sticks with a lightly greased piece of plastic wrap or towel and let rise 20–30 minutes until slightly puffy.
- 7
- 8
Finish
Immediately after removing from oven, brush with remaining melted butter mixed with 1 teaspoon garlic powder. Sprinkle with 1 teaspoon dried parsley and optional 1/2 teaspoon coarse sea salt. Let cool 5 minutes before serving.
Tomato Dipping Sauce
- 9
Sweat aromatics
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup finely minced yellow onion and sauté 4–5 minutes until translucent and soft. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.
- 10
Add tomatoes
Stir in 2 cups crushed tomatoes and 1 tablespoon tomato paste. Mix to combine, scraping up any browned bits from the pan.
- 11
Season and simmer
Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Add 1/2 teaspoon sugar if tomatoes are very acidic. Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered 12–18 minutes, stirring occasionally, until slightly thickened and flavors meld.
- 12
Finish
Taste and adjust seasoning as needed. Stir in 1 tablespoon fresh basil if available. Remove from heat and let cool slightly before serving alongside breadsticks.
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