Bread Sticks & Sauce Recipe
Breakfast basket w/ side of tomato sauce (size 6 or 12)
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Ingredients
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Bread Sticks (makes 6)
Tomato Sauce (about 1 1/4 cups)
Method
Bread Sticks (makes 6)
- 1
Prepare dough
In a medium bowl, whisk together warm water (about 100-110°F), instant yeast, and sugar. Let sit 3–5 minutes until foamy. In a separate large bowl, combine flour and salt. Pour the foamy yeast mixture and 1 tablespoon olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.
- 2
Knead
Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. (If using a stand mixer, knead with dough hook on medium for 4–5 minutes.) If dough is sticky, sprinkle up to 1 tablespoon more flour, a little at a time.
- 3
- 4
Shape
Punch down the dough and turn onto a work surface. Divide into 6 equal pieces (for 12-piece option, divide into 12). Roll each piece into a 7–9 inch rope, tapered slightly at ends, and place on a parchment-lined baking sheet leaving 1–1.5 inches between sticks.
- 5
Second rise
Cover the shaped sticks loosely with a clean towel and let rise 20–30 minutes until puffy. Meanwhile preheat oven to 400°F (200°C).
- 6
Bake
Brush the sticks with half of the melted butter. Sprinkle garlic powder, dried parsley, and coarse salt evenly over the sticks. Bake on the middle rack for 12–14 minutes, or until golden brown on top and bottom. For a larger 12-piece batch, check at 10–12 minutes and bake up to 14–16 minutes as needed.
- 7
Finish
Remove from oven and immediately brush with remaining melted butter. Let cool 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm with tomato sauce.
Tomato Sauce (about 1 1/4 cups)
- 8
Sauté aromatics
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced onion and cook 3–4 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not burn.
- 9
Build sauce
Stir in the tomato paste and cook 30 seconds to caramelize slightly. Add the crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes (if using). Stir to combine.
- 10
Simmer
Bring the sauce to a gentle simmer, then lower heat and cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, sugar, or herbs to your liking. If using fresh basil, stir it in at the end.
- 11
Blend (optional)
For a smoother dipping sauce, let the sauce cool slightly and pulse 3–5 times in a blender or use an immersion blender until desired consistency is reached. Return to the pan and warm briefly before serving.
- 12
Serve
Transfer sauce to a small warmed bowl. Serve alongside warm bread sticks for dipping.
