Breadsticks & Sauce Recipe

Prepare dough

In a large mixing bowl or the bowl of a stand mixer, combine 3.5 cups all-purpose flour, 2.25 tsp instant yeast, 1 tbs granulated sugar, and 1 tsp fine salt. Whisk briefly to distribute dry ingredients.

Add 1.25 cups warm water (about 105–115°F / 40–46°C) and 2 tbs olive oil to the dry mix. If using a stand mixer, use the dough hook on low speed; if mixing by hand, use a wooden spoon. Mix until a shaggy dough forms, about 2 minutes.

Knead the dough for 6–8 minutes in the mixer on medium-low or 8–10 minutes by hand on a lightly floured surface, until smooth, elastic, and slightly tacky. Add up to 2 to 4 tbsp additional flour only if the dough is excessively sticky.

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 45–60 minutes.

Shape and second rise

Turn the risen dough out onto a lightly floured surface and gently deflate. Divide the dough into 12 equal pieces for 12 breadsticks (about 2 oz each) or 6 equal pieces for a larger size. Roll each piece into a 7–9 inch log, tapering the ends slightly if desired. Place the shaped sticks on a parchment-lined baking sheet spaced about 1 inch apart. Cover loosely with plastic wrap or a towel and let rest for 20–30 minutes until slightly puffy.

Bake and finish

Preheat the oven to 400°F (200°C). Brush each breadstick with the 2 tbs melted butter. Combine 1 tsp garlic powder and 1 tsp dried parsley and lightly sprinkle over the buttered sticks, then sprinkle 1/2 tsp coarse salt evenly across. Bake in the preheated oven for 12–14 minutes for 12 sticks (14–16 minutes for 6 thicker sticks) or until golden brown on top. Remove from oven and brush again with a touch more melted butter if desired. Cool 5 minutes before serving.

Sauté aromatics

Warm 1 tbs olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so the garlic does not brown.

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Mix until the paste is incorporated and the sauce is uniform.

Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp granulated sugar, 3/4 tsp salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if using. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes to thicken slightly and allow flavors to meld. Stir occasionally to prevent sticking.

Taste and adjust seasoning as needed (add a pinch more salt or a bit more sugar if the tomatoes are too acidic). Remove from heat and let cool slightly before serving alongside warm breadsticks. The sauce can be made ahead and stored in the refrigerator for up to 4 days.