Breadsticks Recipe (Olive Garden Copycat)
User Reviews
5
Breadsticks Recipe (Olive Garden Copycat)
Description
The Breadsticks Recipe (Olive Garden Copycat) begins by activating yeast in warm water with sugar, then combining flour, salt, and vegetable oil to make a dough. The dough is kneaded until smooth and elastic, then covered and rested in a warm place until doubled in size, about 1.5 hours. After rising, the dough is divided into portions, rolled into 9-inch ropes, and placed on parchment-lined baking sheets for a second rise of one hour.
Baking then creates breadsticks with a soft interior and a lightly golden crust. Once baked, a simple topping of melted butter seasoned with salt and garlic powder is brushed on while still warm, infusing them with gentle garlic flavor and moisture. The texture balances tenderness with chew and the light garlic butter adds a familiar savory note.
This recipe suits serving alongside soups, salads, or Italian dishes as a bread accompaniment. The soft texture is reminiscent of the original restaurant style. For a more golden top, the oven rack can be moved higher during baking but requires close attention to avoid burning.
A note on dough handling: The dough should remain slightly sticky but pull away from the bowl’s sides. Excess flour makes the breadsticks drier and harder. Proper kneading and rising ensure a soft product. Adjustments can be made by adding flour sparingly during kneading to reach the correct consistency.
Ingredients
- 1 cup water 110 - 115 degrees, warm, 2 Tbsp
- 1 1/4 tsp active dry yeast
- 2 Tbsp granulated sugar divided
- 3 - 3 1/2 cups all-purpose flour (scoop and level to measure)
- 1 3/4 tsp salt
- 3 Tbsp vegetable oil or olive oil
Topping
- 2 Tbsp butter
- 1/4 tsp salt (or to taste)
- 1/4 tsp garlic powder
Instructions
- In the bowl of an electric stand mixer whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes.
- Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine.
- Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic*.
- Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
- Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two parchment paper lined baking sheets.
- Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.
- Bake in preheated oven 11 - 13 minutes until golden**. Meanwhile, in a small bowl whisk together 1/4 tsp salt and garlic powder.
- Remove breadsticks from oven and run a stick of butter over hot breadsticks (using 2 Tbsp, or brush with melted butter) and immediately sprinkle with garlic salt mixture.
- Serve warm. Let any left over cool and store in an airtight container.
Notes
- The dough should be slightly sticky and pull away from the sides of the bowl for optimal texture.
- Avoid adding too much flour during kneading, which can cause tougher, drier breadsticks.
- For a more golden brown top, move the oven rack up one level during baking but monitor closely to prevent burning.
User Reviews
Overall Rating
5
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