Cheesy Bread Stick & Marinara Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, combine warm water, sugar and yeast. Let sit 5 minutes until foamy. Add olive oil, salt and half the flour; stir (or use dough hook) until incorporated. Add remaining flour 1/4 cup at a time and mix until a soft, slightly sticky dough forms, about 3–5 minutes by hand or 5–7 minutes in a mixer.

First rise

Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 45–60 minutes.

Form bread sticks

Punch down the risen dough and turn onto a lightly floured surface. Divide dough into 12 equal pieces. Roll each piece into a 7–8 inch stick, tapering ends slightly if desired. Place sticks on a parchment-lined baking sheet about 1 inch apart.

Prep cheese and finish topping

In a small bowl, combine melted butter and minced garlic. Brush the tops of each stick lightly with about half of the garlic butter. Sprinkle shredded mozzarella evenly over sticks (reserve a couple tablespoons for after baking). Sprinkle grated parmesan and dried Italian seasoning, then finish with a light pinch of coarse salt.

Bake

Preheat oven to 425°F (220°C). Let prepared sticks rest 10 minutes while oven heats. Bake on the center rack for 12–14 minutes, or until the cheese is melted and the bottoms and edges are golden brown.

Finish

Remove from oven; immediately brush with remaining melted butter (for extra buttery finish). Sprinkle reserved mozzarella if you want extra cheesy topping and garnish with chopped fresh parsley. Let cool 3–5 minutes before serving so cheese firms slightly.

Sauté aromatics

Heat extra-virgin olive oil in a medium saucepan over medium heat. Add finely diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant—do not brown.

Build sauce

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes and tomato sauce; stir to combine.

Season and simmer

Add dried oregano, dried basil, sugar, red pepper flakes, salt and black pepper. Bring mixture to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened.

Finish

Taste and adjust seasoning. Stir in chopped fresh basil if using. Keep warm until ready to serve. If you prefer a smoother sauce, use an immersion blender to pulse briefly for a few seconds.

Arrange warm bread sticks on a serving platter with a bowl of marinara in the center. Serve immediately so the cheese is gooey and the marinara is warm for dipping. Leftovers: store sauce refrigerated up to 4 days and bread sticks in an airtight container for 2 days; reheat bread sticks in a 350°F oven for 5–7 minutes.