Breadsticks & Sauce Recipe

Prepare dough

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

Add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbsp olive oil to the dry ingredients. If using a mixer, attach the dough hook and mix on low until ingredients come together (about 2 minutes); increase to medium and knead 4–6 minutes until the dough is smooth and elastic. If mixing by hand, stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 7–8 minutes until smooth.

If dough is sticky, add up to 2 tbsp more flour, 1 tbsp at a time. The finished dough should be soft, slightly tacky but manageable.

First rise

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

Shape breadsticks

After the dough has doubled, punch it down gently to release air. Turn the dough onto a lightly floured surface and divide into 12 equal pieces (about 1.5–1.6 oz each). Roll each piece into a 7–8 inch rope, tapering the ends slightly for a traditional breadstick shape. Place sticks on a parchment-lined baking sheet about 1 inch apart.

Second rise & flavor topping

Cover shaped sticks loosely with a clean towel and let rise 20–25 minutes until slightly puffy. Meanwhile, mix 2 tbsp melted butter with 2 tsp minced garlic and 1 tsp dried Italian seasoning.

Bake

Preheat oven to 400°F (200°C). Brush the tops of the risen breadsticks with the garlic-butter mixture (reserve a little for after baking if desired). Sprinkle with 1 tsp coarse or flaky sea salt. Bake on the middle rack 12–15 minutes, rotating pan halfway, until golden brown on top and cooked through.

When breadsticks are done, remove from oven and immediately brush with any remaining garlic-butter and 1 tbsp olive oil for gloss and flavor. Transfer to a wire rack to cool slightly before serving.

Sauté aromatics

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/4 cup finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add tomatoes

Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste. Mix to combine and bring the sauce to a gentle simmer.

Season and simmer

Add 1 tsp granulated sugar, 1 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp red pepper flakes (optional), 3/4 tsp salt, and 1/4 tsp black pepper. Reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust salt, sweetness, or pepper as needed.

Finish and serve

If desired, stir in 1 tbsp finely chopped fresh basil right before serving for brightness. Transfer sauce to a small serving bowl and serve warm alongside the breadsticks.