Served with an easy tomato dipping sauce
Dough ingredients:
- All-purpose flour: 420 g (about 850 ml / 8.5 dl)
- Dry yeast (instant or active dry): 7 g (2¼ tsp)
- Granulated sugar: 12–15 g (1 tbsp)
- 1 tsp Salt
- Warm water (37–43°C / 98–110°F): 240 ml (2.4 dl)
- 30 g Butter, melted or very soft
- 1 tsp Dried oregano
- 1 tsp Dried parsley
Toppings:
- 55 g Butter, melted
- Garlic: 1 clove, finely chopped
- ¼ tsp Salt
- 50 g Finely grated Parmesan
- Fresh parsley + extra Parmesan (optional)
EASY TOMATO SAUCE
- 1 tbsp Olive oil
- 800 g Crushed tomatoes
- 1 small Yellow onion, finely chopped
- 4 cloves, minced Garlic
- ¼ tsp Salt
- 1 tsp sugar
- 1 tbsp Fresh thyme
- 1 tbsp Fresh basil
Directions for the tomato sauce:
- Heat olive oil in a saucepan. Sauté the onion for 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Add crushed tomatoes, salt, and thyme. Bring to a simmer and cook 20–25 minutes, uncovered.
- Remove from heat, stir in basil, and taste. Adjust salt if needed.
Directions for bread:
- Activate the yeast:
Mix warm water, sugar, and yeast. Let sit for 10 minutes until foamy. - Make the dough:
Add butter, flour, salt, oregano, and parsley. Mix until a dough forms. - Knead:
Knead 8–10 minutes in a stand mixer (or 10–12 minutes by hand) until the dough is soft and elastic. - First rise:
Cover and let rise for 1–1½ hours, until doubled in size. - Shape:
Divide into 12 pieces and roll each into a stick 20–25 cm long. - Second rise:
Cover and let rise for 30–45 minutes. - Bake:
Bake at 190°C / 375°F for 15–18 minutes, until lightly golden. - Finish:
Mix 55 g melted butter with the chopped garlic and ¼ tsp salt. Brush the breadsticks immediately.
Sprinkle with Parmesan. If you want more color, bake 1–2 minutes more.
Finish with parsley and extra Parmesan if you like.