Name: Leonidas Chocolate & French Cafes Bread Sticks & Sauce Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 tsp instant yeast; 1 tsp granulated sugar; 1 tsp fine salt; 1 cups warm water; 2 tbs olive oil (dough); 2 tbs unsalted butter (melted, for brushing); 1 tsp garlic powder; 1 tsp dried parsley; 1 tsp coarse sea salt or flaky salt; 1 tbs olive oil; 0.25 cups yellow onion (finely minced); 2 to taste garlic (minced, about 2 cloves); 14 oz canned crushed tomatoes; 1 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp granulated sugar (optional, to balance acidity); 0.75 tsp salt; 0.25 tsp black pepper (freshly ground); 0.25 tsp red pepper flakes (optional); 2 tbs fresh basil (chiffonade, optional)

Method

Bread Sticks (makes 12)

1
Mix and Knead
In a large bowl combine 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp fine salt. Stir to combine. Add 1 cup warm water (about 105-115°F / 40-46°C) and 2 tbs olive oil. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 tbs more flour, adding sparingly.
2
First Rise
Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.
3
Shape Sticks
Punch down the dough gently to release air. Divide dough into 12 equal pieces (about 1.5 oz / 42 g each). Roll each piece into a 7–8 inch thin stick, tapering slightly at the ends if desired. Place sticks on a parchment-lined baking sheet, spaced about 1/2 inch apart.
4
Second Rise
Cover shaped sticks loosely with lightly oiled plastic wrap or a damp kitchen towel and let rest for 20–25 minutes until slightly puffy.
5
Bake
Preheat oven to 425°F (220°C). Remove covering and brush each stick with about half of the melted butter (1 tbs). Sprinkle gently with 1 tsp garlic powder, 1 tsp dried parsley, and 1 tsp coarse sea salt (evenly distributed). Bake in the center of the oven for 10–12 minutes, or until golden brown and cooked through.
6
Finish
When sticks come out of the oven, brush immediately with the remaining 1 tbs melted butter for shine and flavor. Cool on a rack for 5 minutes before serving.

Tomato Dipping Sauce (about 1 1/2 cups)

7
Sauté Aromatics
Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/4 cup finely minced yellow onion and sauté until softened and translucent, about 4–5 minutes. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
8
Add Tomatoes and Season
Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar (optional), 3/4 tsp salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if using. Whisk to combine.
9
Simmer
Bring sauce to a gentle simmer, then reduce heat to low and let simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning, adding more salt, pepper, or sugar as needed.
10
Finish and Serve
Remove from heat and stir in 2 tbs fresh basil if available. Transfer sauce to a small serving bowl or ramekin. Serve warm or at room temperature alongside the bread sticks.

Bread Sticks & Sauce Recipe

Ingredients

Bread Sticks (makes 12)

Tomato Dipping Sauce (about 1 1/2 cups)

Method

Bread Sticks (makes 12)

Mix and Knead

First Rise

Shape Sticks

Second Rise

Bake

Finish

Tomato Dipping Sauce (about 1 1/2 cups)

Sauté Aromatics

Add Tomatoes and Season

Simmer

Finish and Serve

More from Leonidas Chocolate & French Cafe