Breadsticks & Sauce Recipe

Make the dough

Whisk together the flour, instant yeast, sugar, and salt in a medium bowl. Add warm water (about 105–115°F / 40–46°C) and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is sticky, dust with up to 2 tablespoons additional flour. Alternatively, knead in a stand mixer with dough hook on medium for 4–5 minutes.

First rise

Lightly oil a bowl with remaining 1 tablespoon olive oil and place dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape breadsticks

Gently deflate the dough and divide into 6 equal pieces (about 65–70 g each). Roll each piece into an 8–10 inch rope, tucking seams underneath to create a smooth top. Place on a parchment-lined baking sheet spaced 1 inch apart.

Second rise

Cover loosely with lightly oiled plastic or a towel and let rise for 20–30 minutes until slightly puffy.

Bake

Preheat oven to 400°F (200°C). Brush the tops with melted butter mixed with garlic powder (if using) and sprinkle lightly with coarse salt. Bake 12–15 minutes until golden brown and the bottoms sound hollow when tapped. Rotating the pan halfway through will promote even browning.

Finish

Remove from oven and brush again with any remaining melted butter. Let cool slightly on a rack, then serve warm in a basket.

Sauté garlic

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Simmer sauce

Add crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, red pepper flakes (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer over medium-low heat.

Reduce

Lower heat and simmer uncovered 12–15 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust salt, sugar, or red pepper flakes as needed.

Finish and serve

Remove from heat and stir in chiffonade of fresh basil if using. Transfer sauce to a small warmed serving bowl. Serve alongside warm breadsticks for dipping. Leftover sauce can be refrigerated up to 4 days.