In a large mixing bowl combine 3 cups all-purpose flour, 2 tsp instant yeast, 1 tbsp sugar and 1 tsp salt. Whisk to distribute dry ingredients evenly.

Warm 1 cup water to about 105–115°F (40–46°C). Add the warm water and 2 tbsp olive oil to the dry ingredients. Mix with a wooden spoon or paddle until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 4–5 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free spot for 45–60 minutes or until doubled in size.

After the first rise, punch dough down gently and turn out onto a lightly floured surface. Divide dough into 12 equal pieces (about 60–65 g each). Roll each piece into a 7–8 inch long thin stick, slightly tapered at the ends.

Place the shaped sticks on a parchment-lined baking sheet, leaving 1 inch between each. Cover loosely and let rest for 20–30 minutes to puff slightly.

Preheat oven to 425°F (220°C).

Brush the sticks lightly with melted butter (reserve about 1 tsp for finishing) and sprinkle with 1 tsp garlic powder and 1 tsp dried oregano evenly over the batch. For a crisper surface, also brush with a little olive oil before seasoning.

Bake in the preheated oven on the center rack for 10–12 minutes, or until golden brown on top and bottom. Rotate the sheet once halfway through for even browning.

Remove from oven and immediately brush with the reserved melted butter and sprinkle with 1/2 tsp coarse salt or flaky sea salt. Let cool on a rack for 5 minutes before serving.

Tomato Dipping Sauce (about 2 cups)

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/4 cup finely minced yellow onion and sauté for 3–4 minutes until translucent and soft.

Add 2 minced garlic cloves and cook for 30–45 seconds, stirring, until fragrant but not browned.

Stir in 1 cup canned crushed tomatoes and 2 tbsp tomato paste. Mix thoroughly to incorporate the paste into the tomatoes.

Add 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp sugar, 1/4 tsp red pepper flakes, 3/4 tsp salt and 1/4 tsp freshly ground black pepper. Pour in 1/4 cup water to loosen the sauce to a dip-friendly consistency.

Bring the sauce to a gentle simmer, reduce heat to low, and simmer, uncovered, for 10–12 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.

Taste and adjust seasoning with additional salt or sugar as needed. Stir in 1 tbsp chopped fresh basil if using, then remove from heat and let cool slightly before serving warm with the bread sticks.