Bread Sticks & Sauce Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with the sugar and instant yeast in a large measuring cup or small bowl. Stir once, then let sit 5–8 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start again with fresh yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the flour, salt, and garlic powder until evenly distributed.

Make dough

Add the foamy yeast mixture, warm milk, melted butter, and 1 tablespoon olive oil to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a large bowl and place the dough inside, turning once so the dough is coated with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape sticks

Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about the size of a golf ball). Roll each piece into a 10–12 inch rope, tapering slightly at the ends if desired. Place ropes on a parchment-lined baking sheet about 1 inch apart.

Second rise

Cover the shaped sticks loosely with plastic wrap or a clean towel and let rise 20–30 minutes until slightly puffy.

Preheat oven and prepare brush

Preheat oven to 425°F (220°C). In a small bowl, combine the 2 tablespoons olive oil with the dried parsley.

Bake

Brush each stick lightly with olive oil and sprinkle coarse sea salt over the tops. Bake in the preheated oven for 12–15 minutes, or until the bread sticks are golden brown and sound hollow when tapped underneath. Rotate the pan halfway through baking for even color.

Finish

When the sticks come out of the oven, immediately brush once more with the parsley oil (this gives shine and flavor). Let cool 5 minutes on the sheet, then transfer to a rack. Serve warm with marinara dipping sauce.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, being careful not to brown it.

Stir in the tomato paste and cook 1 minute to deepen the tomato flavor.

Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar, salt, and black pepper. Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low and cook, uncovered, 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. If using, stir in fresh chopped basil right before serving.

Transfer sauce to a warm bowl for dipping. Keep warm until bread sticks are ready.