Bread Sticks & Sauce Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, combine 3 cups all-purpose flour, 1 tablespoon instant yeast, 1 teaspoon granulated sugar and 1 teaspoon fine salt. Whisk briefly to combine.

Add liquids and form dough

Make a well in the dry ingredients. Add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tablespoons olive oil. Stir with a wooden spoon or mix on low with a dough hook until the dough comes together and leaves the sides of the bowl, about 2–3 minutes.

Knead

Knead by hand on a lightly floured surface or with a stand mixer (dough hook) for 6–8 minutes until the dough is smooth and elastic. If dough is very sticky, sprinkle up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 45–60 minutes.

Shape sticks

Gently punch down the dough and turn onto a lightly floured surface. Divide dough into 6 equal pieces for a 6-piece basket (or 12 pieces for a 12-piece basket). Roll each piece into a 8–10 inch long thin rope, tucking the seams under. Place sticks on a parchment-lined baking sheet, spacing them about 1 inch apart.

Second rise

Cover the formed sticks loosely with plastic wrap or a damp kitchen towel and let them rise 20–30 minutes until puffy.

Preheat and prepare topping

Preheat the oven to 400°F (200°C). In a small bowl combine 2 tablespoons melted butter, 1 teaspoon garlic powder, and 1 teaspoon dried oregano.

Bake

Brush the risen sticks lightly with half the butter mixture. Sprinkle a pinch of coarse sea salt over each. Bake in the preheated oven for 12–15 minutes or until golden brown and cooked through.

Finish

Remove from oven and immediately brush with remaining butter mixture. Transfer to a cooling rack for 5 minutes before serving with the sauce.

Cook aromatics

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1/2 cup finely diced onion and sauté until translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Add tomatoes

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste until incorporated.

Season and simmer

Add 1/2 teaspoon granulated sugar, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Add up to 2 tablespoons water to adjust consistency if sauce seems too thick. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, to blend flavors and slightly thicken.

Finish and cool

Taste and adjust seasoning. Stir in 1 tablespoon chopped fresh parsley if using. Let sauce cool slightly before portioning into small ramekins for serving alongside the bread sticks.