Breadsticks & Sauce Recipe

Prepare dough

In a large mixing bowl, combine 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp granulated sugar and 1 tsp fine salt. Whisk together to distribute the yeast and salt.

Hydrate and mix

Pour 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbsp olive oil into the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms. If dough is very dry, add up to 1–2 tbsp additional warm water; if very sticky, add up to 2 tbsp flour.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead 4–5 minutes with a stand mixer on low using the dough hook). The dough should be tacky but not overly sticky.

First rise

Lightly oil a clean bowl with 1 tbsp olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape

Punch down the dough gently and turn onto a lightly floured surface. For 6 large breadsticks: divide into 6 equal pieces (about 140–150 g each). For 12 smaller: divide into 12 equal pieces (about 70–75 g each). Roll each piece into a 8–10 inch rope for large or 6–7 inch for small, tapering lightly at the ends if desired.

Second rise on pan

Place shaped breadsticks on a parchment-lined baking sheet about 1 inch apart. Cover loosely with plastic wrap or a clean towel and let rest/proof for 20–30 minutes until slightly puffy.

Preheat oven

While breadsticks proof, preheat oven to 400°F (200°C).

Finish and bake

Mix 2 tbsp melted butter with 1 tsp garlic powder, 2 tbsp grated Parmesan and 1 tsp dried Italian seasoning. Brush the tops of the breadsticks with half of the butter mixture just before baking. Bake in the preheated oven for 12–16 minutes for large (9–12 minutes for smaller) or until golden brown and cooked through. Rotate the pan halfway through baking for even color.

Brush and finish

Remove breadsticks from oven and immediately brush with the remaining melted butter mixture. Sprinkle optional 1/2 tsp coarse sea salt or flaky salt over the top. Let cool slightly before serving in the breakfast basket.

Sauté aromatics

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/2 cup finely diced yellow onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Add tomatoes and season

Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/4 tsp red pepper flakes (if using), 1 tsp salt and 1/4 tsp black pepper. Mix well to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Let simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust salt/sugar as needed.

Finish

Stir in 2 tbsp torn fresh basil (if using) just before removing from heat. For a smoother dipping sauce, blend briefly with an immersion blender or in a countertop blender to desired consistency. Transfer to a small serving bowl or ramekin.

Serve

Serve warm alongside the breadsticks in the breakfast basket. Sauce will keep refrigerated in an airtight container for up to 4 days; reheat gently before serving.