Breadsticks & Sauce Recipe

activate yeast

In a large bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and instant yeast. Stir briefly and let sit 5–7 minutes until foamy. If mixture does not foam, your yeast may be inactive; start again with fresh yeast.

combine dry ingredients

While yeast activates, whisk together flour and salt in a separate bowl.

mix dough

Add melted butter and olive oil to the yeast mixture. Gradually add the flour mixture, 1 cup at a time, mixing with a wooden spoon or paddle on low speed. When dough begins to come together, transfer to a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a dough hook on medium-low for 5–6 minutes). The dough should be slightly tacky but not sticky; add up to 2 tablespoons additional flour if excessively sticky.

first rise

Shape dough into a smooth ball. Lightly oil the inside of a large bowl and place dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

preheat and prepare

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or a silicone mat. Lightly oil the sheet.

shape breadsticks

Punch the risen dough gently to release air and turn onto a lightly floured surface. Divide dough into 12 equal pieces (about 2 ounces / 55 g each). Roll each piece into a 7–8 inch (18–20 cm) rope, tapering the ends slightly if desired. Place them on the prepared baking sheet 1 inch apart to allow expansion.

second rise

Cover loosely with lightly oiled plastic wrap or a clean towel and let rest 15–20 minutes until slightly puffy.

bake

Bake in the preheated oven for 12–14 minutes, or until breadsticks are golden brown on top and the bottoms sound hollow when tapped. Ovens vary; start checking at 10 minutes.

garlic butter brush

While breadsticks bake, combine 2 tablespoons melted butter with 2 teaspoons minced garlic in a small bowl. When breadsticks come out of the oven, immediately brush them all over with the garlic butter so the flavor absorbs and they gloss nicely.

add cheese and herbs

Sprinkle grated Parmesan evenly over the warm, buttered breadsticks. Finish with chopped fresh parsley, a pinch of coarse sea salt, and a grind of cracked black pepper. Let cool 3–5 minutes before serving so cheese sets slightly.

sauté aromatics

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

build sauce

Stir in the tomato paste and cook 30 seconds. Add crushed tomatoes, dried oregano, dried basil, sugar (if using), red pepper flakes (if using), salt, and black pepper. Stir to combine.

simmer

Bring sauce to a gentle simmer, then reduce heat to low and simmer, uncovered, for 12–18 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning.

finish

Just before serving, stir in torn or chiffonade fresh basil leaves if using. Transfer sauce to a serving bowl or ramekin for dipping.