Breadsticks & Sauce Recipe

Prepare dough

In a medium mixing bowl, combine warm water, instant yeast, and sugar. Stir and let sit 5–7 minutes until foamy. Add olive oil, salt, and 1 cup of the flour. Stir to combine, then add remaining 1.25 cups flour a little at a time until a soft, slightly tacky dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, add 1 teaspoon water at a time.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for about 45 minutes to 1 hour, or until doubled in size.

Shape

Punch down the dough and turn onto a lightly floured surface. Divide dough into 6 equal pieces (for size 6) or 12 pieces if making the larger batch — adjust ingredient quantities accordingly for 12. Roll each piece into a 7–8 inch rope for thicker sticks or 9–10 inch for thinner ones. Place sticks on a parchment-lined baking sheet about 1 inch apart.

Second rise & prep

Cover the shaped sticks with a clean towel and let them rest 15–20 minutes to puff slightly. Meanwhile preheat the oven to 400°F (200°C). Brush the sticks lightly with melted butter and sprinkle coarse salt and optional dried Italian herbs over the tops.

Bake

Bake in the preheated oven for 12–15 minutes, rotating the pan halfway through, until golden brown on top and cooked through.

Finish

Remove from oven and brush again with a little melted butter. Let cool 3–5 minutes before serving alongside the tomato sauce.

Sauté aromatics

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Add tomatoes & season

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

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes, stirring occasionally. If sauce becomes too thick, stir in up to 2 tablespoons water to reach desired dipping consistency.

Finish & serve

Taste and adjust salt or sugar as needed. Remove from heat and stir in chopped fresh basil if using. Transfer sauce to a small serving bowl and serve warm alongside breadsticks.