Name: Benny DaCorsa's Benny's Breadsticks | 6* (Served With 2 Marinara Sauces) Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Ingredients: 4 cups all-purpose flour; 2 tsp instant dry yeast; 1 tbsp granulated sugar; 1 tsp fine sea salt; 1.5 cups warm water; 2 tbsp olive oil; 4 tbsp unsalted butter, melted; 3 cloves garlic, minced (about 3 cloves); 2 tbsp fresh parsley, finely chopped; 3 tbsp grated Parmesan cheese; 0.5 tsp coarse sea salt (for sprinkling); 2 tbsp olive oil; 0.5 cup yellow onion, finely diced; 2 cloves garlic, minced; 28 oz crushed tomatoes (canned); 1 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar (optional, to taste); 0.25 tsp red pepper flakes (optional)

Method

Dough

1
Activate & Mix
In a large mixing bowl or the bowl of a stand mixer, combine warm water (110–115°F / 43–46°C), granulated sugar, and instant dry yeast. Stir and let sit 3–5 minutes until foamy. Add olive oil, 2 cups of the flour, and salt. Mix with a dough hook or wooden spoon until incorporated.
2
Knead
Gradually add remaining flour 1/2 cup at a time until a soft, slightly tacky dough forms (you may not need all flour). Knead by hand on a floured surface or with a stand mixer fitted with a dough hook for 6–8 minutes until smooth and elastic.
3
First Rise
Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Forming & Baking

4
Preheat & Prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Punch down the risen dough and turn onto a lightly floured surface.
5
Shape Breadsticks
Divide dough into 6 equal pieces (for 6 large breadsticks). Roll each piece into a 10–12 inch rope, tapered slightly at the ends, and place on the prepared sheet, leaving space between each. For a pull-apart paddle, you can place them closer but this recipe yields 6 individual breadsticks.
6
Second Rise
Cover the shaped breadsticks loosely with a damp towel or plastic wrap and let rest 15–20 minutes to puff slightly.
7
Bake
Bake in the preheated oven for 12–16 minutes or until the tops are golden brown and the bottoms sound hollow when tapped. Baking time will vary with thickness and oven.

Topping & Finish

8
Make Garlic Butter
While the breadsticks bake, combine melted butter and minced garlic in a small heatproof bowl. Warm briefly (microwave 15–20 seconds) to meld flavors but do not burn garlic.
9
Brush & Garnish
When breadsticks come out of the oven, immediately brush generously with garlic butter. Sprinkle with chopped parsley, grated Parmesan, and a light pinch of coarse sea salt. Let rest 2–3 minutes so butter soaks in before serving.

Marinara Sauce (makes 2 small bowls)

10
Sauté Aromatics
In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the finely diced onion and cook 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.
11
Simmer Sauce
Stir in tomato paste, cook 1 minute, then add crushed tomatoes, dried oregano, dried basil, salt, pepper, sugar (if using), and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
12
Finish & Serve
Remove sauce from heat. If desired, stir in a drizzle (1 tsp) of olive oil for sheen. Spoon the marinara into two small serving bowls. Serve warm with the 6 breadsticks for dipping.

Benny's Breadsticks | 6* (served With 2 Marinara Sauces) Recipe

Ingredients

Dough

Topping & Finish

Marinara Sauce (makes 2 small bowls)

Method

Dough

Activate & Mix

Knead

First Rise

Forming & Baking

Preheat & Prepare

Shape Breadsticks

Second Rise

Bake

Topping & Finish

Make Garlic Butter

Brush & Garnish

Marinara Sauce (makes 2 small bowls)

Sauté Aromatics

Simmer Sauce

Finish & Serve

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