Breadsticks & Sauce Recipe

Prepare dough

In a large mixing bowl or bowl of a stand mixer, combine 3 cups all-purpose flour, 2 tsp instant dry yeast, 1 tsp salt and 1 tbsp sugar. Whisk to distribute dry ingredients.

Warm 1 cup water and 1/2 cup milk to about 100–110°F (warm to the touch). Add 3 tbsp olive oil into the warm liquids.

Make a well in the dry ingredients and pour the warm liquid mixture in. Mix with a dough hook or wooden spoon until a shaggy dough forms, then knead 6–8 minutes by hand on a lightly floured surface or 4–5 minutes in a mixer until smooth and elastic. If dough is very sticky, add up to 2 tbsp more flour, a tablespoon at a time.

Form dough into a ball, place in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape breadsticks

Punch down the risen dough and turn onto a lightly floured surface. For 6 large breadsticks: divide into 6 equal pieces (about 140 g each). For 12 smaller breadsticks: divide into 12 equal pieces (about 70 g each). Roll each piece into a 10–12 inch rope and place on a parchment-lined baking sheet about 1" apart. If you prefer twisted breadsticks, gently roll while stretching and twist each rope several times before placing on sheet.

Cover shaped breadsticks loosely and let rise for 20–30 minutes until puffy.

Finish and bake

Preheat oven to 400°F (200°C). In a small bowl mix 2 tbsp melted butter (optional) with 1 tsp garlic powder and 1 tsp dried Italian herbs. Brush each breadstick with the butter or olive oil (use additional olive oil if not using butter). Sprinkle with coarse salt and 2 tbsp grated Parmesan, if using.

Bake in the preheated oven for 12–15 minutes, until golden brown on top. Larger (6) sticks may take toward 15 minutes; smaller (12) sticks may take ~12 minutes.

Remove from oven and brush again lightly with remaining melted butter or olive oil. Let cool a few minutes on the pan before transferring to a serving basket.

Sauté aromatics

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped yellow onion and sauté 3–4 minutes until softened. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Simmer sauce

Add 14 oz crushed tomatoes and 1 tbsp tomato paste, stirring to combine. Add 1/2 tsp sugar, 1 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer, partially covered, 12–15 minutes to meld flavors. If the sauce is too thick, stir in up to 2 tbsp water to reach a dipping consistency.

Taste and adjust seasoning. Stir in 1 tbsp chopped fresh basil if using. Remove from heat and keep warm until serving in a small warmed bowl alongside the breadsticks.