Breadsticks & Sauce Recipe
Breakfast basket w/ side of tomato sauce (size 6 or 12)
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Ingredients
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Breadsticks (makes 6)
Tomato Dipping Sauce (about 3/4 cup)
Method
Breadsticks (makes 6)
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Second rise
Cover loosely with lightly oiled plastic or a towel and let rise for 20–30 minutes until slightly puffy.
- 6
- 7
Tomato Dipping Sauce
- 8
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.
- 9
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.
- 10
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.
- 11
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.