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Breadsticks & Sauce Recipe

Name: Weaf - West African Foods Breadsticks & Sauce Recipe
Cook time: 2 h
Total time: 2 h
Yield: 12 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp instant yeast; 1 tbs granulated sugar; 1 tsp fine sea salt; 1 cups warm water; 3 tbs olive oil (plus extra for brushing); 2 tbs unsalted butter, melted; 2 tsp garlic, minced; 2 tbs parmesan cheese, finely grated (optional); 1 tsp dried Italian herb blend (oregano/basil/thyme); 1 tsp coarse sea salt or flaky salt (for finishing); 1 tbs extra virgin olive oil; 1 tbs yellow onion, finely minced; 1 tsp garlic, minced; 1 cups canned crushed tomatoes; 1 tbs tomato paste; 1 tsp granulated sugar; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp red pepper flakes; 3 tsp salt; 0.5 tsp black pepper, freshly ground; 0.25 cups water (to adjust consistency); 2 tbs fresh basil leaves, chopped (optional)

Inspired by Weaf - West African Food

Time2h

Serves12

Breakfast basket w/ side of tomato sauce (size 6 or 12)

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Ingredients

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Breadsticks (makes 12)

3 cups 00 bread flour

2 tsp instant yeast

1 tbs granulated sugar

1 tsp fine sea salt

1 cups warm water

3 tbs olive oil (plus extra for brushing)

2 tbs unsalted butter, melted

2 tsp Garlic, minced

2 tbs parmesan cheese, finely grated (optional)

1 tsp dried Italian herb blend (oregano/basil/thyme)

1 tsp coarse sea salt or flaky salt (for finishing)

Tomato Dipping Sauce (about 1 1/4 cups)

1 tbs extra virgin olive oil

1 tbs yellow onion, finely minced

1 tsp Garlic, minced

1 cups canned crushed tomatoes

1 tbs tomato paste

1 tsp granulated sugar

1 tsp Dried oregano

1 tsp dried basil

1 tsp Red pepper flakes

3 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/4 cups water (to adjust consistency)

2 tbs fresh basil leaves, chopped (optional)

Method

Breadsticks (makes 12)

Make the dough

In a large mixing bowl combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 3–5 minutes until foamy. Add 2 tablespoons olive oil, salt and about half the flour. Mix with a spoon until shaggy, then add remaining flour and knead (by hand on a lightly floured surface or in a stand mixer with dough hook) about 6–8 minutes until the dough is smooth and elastic and slightly tacky but not sticky.

First rise

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

Shape breadsticks

Punch down the risen dough and turn onto a lightly floured surface. Divide into 12 equal pieces (for a size-6 basket halve quantities to make 6). Roll each piece into a 7–9 inch long rope, tapering slightly at the ends if desired. Place ropes on a parchment-lined baking sheet about 1 inch apart, leaving room to expand.

Second rise

Cover the shaped breadsticks loosely with lightly oiled plastic wrap or a damp towel and let rest 20–30 minutes until slightly puffy.

Bake

Preheat oven to 400°F (200°C). Brush each risen breadstick lightly with melted butter. Sprinkle minced garlic, grated parmesan (if using), dried Italian herbs and a pinch of coarse salt over the tops. Bake in the preheated oven 12–15 minutes, rotating the pan once halfway through, until tops are golden and bottoms sound hollow when tapped.

Finish

When breadsticks come out of the oven, brush again lightly with any remaining melted butter or a little olive oil for shine. Let rest 5 minutes before serving.

Tomato Dipping Sauce (about 1 1/4 cups)

Sauté aromatics

In a small saucepan warm 1 tablespoon extra virgin olive oil over medium heat. Add the minced onion and cook, stirring, until softened and translucent, about 3–4 minutes. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant but not browned.

Build the sauce

Stir in the tomato paste and cook 30 seconds. Add crushed tomatoes, sugar, dried oregano, dried basil and red pepper flakes. Stir to combine. Add 1/4 cup water to loosen the sauce to dipping consistency.

Simmer & season

Bring sauce to a gentle simmer, reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until slightly reduced and bright in color. Taste and adjust seasoning: add salt and freshly ground black pepper (quantities given are a guideline; add to taste). If the sauce is too acidic, add a pinch more sugar. If too thick, add small splashes of water until desired consistency is reached.

Finish

Off heat stir in chopped fresh basil if using and a drizzle (about 1 teaspoon) of olive oil for gloss. Transfer to a small bowl or ramekin for serving alongside breadsticks.