Breadsticks & Sauce Recipe

Mix and knead

In a large bowl combine 2 cups flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Whisk to distribute. Add 3/4 cup warm water (105–115°F / 40–46°C) and 2 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky. If dough is too sticky, sprinkle up to 2 tbs extra flour; if too dry, add 1 tsp water at a time.

First rise

Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape breadsticks

Punch the dough down gently and turn it onto a lightly floured surface. Divide into 6 equal pieces (about 2 oz/55 g each). Roll each piece into a 7–8 inch long rope, tapering the ends slightly if desired. Place on a parchment-lined baking sheet spaced 1 inch apart.

Second rise

Cover the shaped sticks loosely with lightly oiled plastic or a towel and let rest 20–30 minutes until puffy.

Preheat and finish

Preheat oven to 400°F (200°C). In a small bowl mix melted butter with 1/2 tsp garlic powder and 1 tsp dried parsley. Brush the sticks lightly with olive oil first (or use the butter mixture if you prefer richer flavor), then sprinkle with coarse sea salt. Bake for 12–16 minutes until golden brown on top and bottom. Remove from oven and immediately brush with the garlic-butter mixture for extra flavor.

Serve

Let cool slightly on a rack for 5 minutes, then serve warm in a basket alongside the dipping sauce.

Sweat aromatics

In a small saucepan warm 1 tbs olive oil over medium heat. Add 1/4 cup finely minced onion and cook, stirring, until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30–45 seconds until fragrant, careful not to brown.

Build the sauce

Stir in 1 cup crushed tomatoes and 1 tbs tomato paste until combined. Add 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp sugar, 1/8 tsp red pepper flakes (if using), 1/2 tsp salt and 1/4 tsp black pepper. Add 2 tbs water to loosen the sauce to a dipping consistency.

Simmer

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to concentrate flavors, stirring occasionally. Taste and adjust salt, sugar or pepper.

Finish

Stir in 1 tbs chopped fresh basil if using. Remove from heat and transfer to a small bowl for serving. Keep warm or at room temperature for up to 2 hours; refrigerate leftovers in an airtight container for up to 4 days.