Breadsticks & Sauce Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, combine 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine salt. Stir briefly to distribute the dry ingredients.

Add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbsp olive oil to the dry mix. If using a stand mixer, use the dough hook on low speed until a shaggy dough forms, about 2 minutes. If mixing by hand, use a wooden spoon until combined.

Knead the dough

Knead the dough until smooth and elastic, about 6–8 minutes in a stand mixer or 8–10 minutes by hand on a lightly floured surface. If the dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl with 1 tbsp olive oil, place the dough inside, turning to coat. Cover the bowl with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Shape breadsticks

Punch the dough down gently and transfer to a lightly floured surface. For 6 large breadsticks: divide into 6 equal portions (about 140–150 g each). For 12 smaller breadsticks: divide into 12 portions (about 70–75 g each). Roll each portion into a log about 8–10 inches long and about 1 inch thick for smaller or 1.5–2 inches for larger sticks. Place sticks on a baking sheet lined with parchment leaving 1" between each. For a braided/knotted basket look, you may twist or knot some sticks.

Second rise

Cover the shaped breadsticks lightly with plastic wrap or a clean towel and let them rise for 20–30 minutes until slightly puffy.

Preheat oven and prepare topping

Preheat oven to 400°F (205°C). In a small bowl, mix 2 tbsp melted butter (optional) with 1 tsp garlic powder and 1 tsp dried parsley. If using olive oil instead of butter, combine 1 tbsp olive oil with the same seasonings. Have 2 tbsp grated Parmesan ready if using, and 1/2 tsp coarse sea salt.

Bake

Brush the tops of the risen breadsticks with the butter or olive oil mixture. Sprinkle with grated Parmesan (if using) and a light pinch of coarse sea salt. Bake in the preheated oven for 12–16 minutes for smaller sticks, or 15–20 minutes for larger sticks, until golden brown on top and hollow-sounding when tapped. Rotate the pan halfway through if your oven has hot spots.

Finish

Remove from oven and brush once more with a little melted butter or olive oil if desired. Transfer to a wire rack to cool for 5 minutes. Serve warm or at room temperature arranged in a basket.

Sauté aromatics

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/4 cup finely minced yellow onion and sauté until translucent, about 3–4 minutes. Add 1 minced clove garlic and cook 30–45 seconds more until fragrant, taking care not to brown.

Build the sauce

Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste until combined. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar (optional), 3/4 tsp salt, 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Bring to a gentle simmer.

Simmer and adjust

Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning — add a pinch more salt or sugar if needed. If the sauce is too acidic, add a small extra pinch of sugar.

Finish and serve

Remove from heat and stir in torn fresh basil leaves if using. Transfer sauce to a small serving bowl. Keep warm until serving alongside the breadsticks.