Breadsticks & Sauce Recipe

Make the dough

In a large bowl, whisk together 3 cups flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Make a well in the center.

Combine 1 cup warm water (about 105–115°F / 40–46°C) with 2 tbs olive oil. Pour the liquid into the flour mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook on medium speed for 5–6 minutes. If dough is sticky, add up to 2 tbs more flour, 1 tbs at a time.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape and second rise

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 1.5–1.6 oz / 45 g each). Roll each piece into a 7–8 inch long thin stick, tapering slightly at the ends.

Place shaped sticks spaced 1 inch apart on a parchment-lined baking sheet. Cover loosely with plastic wrap or a damp towel and let rest and rise for 20–30 minutes until slightly puffy.

Bake

Preheat oven to 400°F (200°C). Brush the sticks lightly with 2 tbs melted butter. Sprinkle 1 tsp garlic powder and 1 tsp dried parsley evenly over the sticks, then sprinkle the 1/2 tsp coarse salt lightly (or to taste). Bake for 12–14 minutes until golden brown and set.

When baked, remove from oven and brush again with remaining melted butter if desired. Transfer to a wire rack to cool slightly before serving.

Sauté aromatics

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/4 cup finely minced onion and sauté 3–4 minutes until softened and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring frequently so garlic does not brown.

Simmer

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/4 tsp red pepper flakes (if using), 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 10–15 minutes to thicken and allow flavors to meld, stirring occasionally.

Taste and adjust seasoning: add a pinch more sugar if sauce tastes too acidic, or more salt/pepper to taste. If you prefer a smoother sauce, use an immersion blender for a few seconds or transfer to a blender and pulse until desired texture is reached (be careful with hot liquids).

Keep warm until ready to serve. Spoon into small dipping bowls alongside the breadsticks.