Copycat Olive Garden Breadsticks
User Reviews
4.9
Copycat Olive Garden Breadsticks
Description
Copycat Olive Garden Breadsticks begin with a yeast dough consisting of warm water, instant yeast, sugar, melted butter, salt, and bread flour. The dough is kneaded until tacky and elastic, then allowed to double in size in a warm place. It is divided into 12 portions and rolled into 8-inch logs arranged on a parchment-lined baking sheet. After a final rise, the sticks bake in the oven until golden and tender.
After baking, each breadstick is brushed with a mixture of melted butter, kosher salt, and garlic powder, imparting a mild garlic and buttery flavor reminiscent of the restaurant version. These breadsticks make a versatile accompaniment to soups, salads, or pasta dishes.
The recipe notes caution against using water that's too hot to avoid killing the yeast, recommending about 100-110°F. Flour amounts may vary depending on brand and kitchen environment, so adjust as needed for dough texture. Rising times will also vary with temperature and humidity.
Ingredients
For the dough:
- 1 cup water about 100-110°F, warm, 2 tablespoons (250 grams
- 1 1/2 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 3 tablespoons butter melted, unsalted, 42 grams
- 1 3/4 teaspoons salt
- 3 cups bread flour plus more as needed, 381 grams
For the topping:
- 2 tablespoons unsalted butter melted, 28 grams
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
Instructions
- Prepare two baking sheets lined with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the water, yeast, sugar, melted butter, and salt. Begin to gradually add the flour while the mixer runs on low speed. Increase speed to medium and knead the dough for about 10-15 minutes, or until it is tacky and very elastic. Add more flour, a tablespoon at a time, if the dough is extremely sticky.
- Remove the dough and place in a lightly oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 hour to 1 1/2 hours (the exact proof time will depend on your kitchen environment; the warmer it is, the faster your dough will proof).
- Once doubled in size, divide the dough into 12 portions (use your kitchen scale for accuracy, but it should be approximately 57 grams per piece). Roll each piece of dough into an 8-inch log. Place the dough logs on your parchment-lined baking sheet, about 2 inches apart. Cover, and let rise until doubled in size, about 1 hour to 1 1/2 hours.
- Preheat your oven to 400°F. Bake for 12 to 14 minutes, or until golden brown. Remove from oven and immediately brush with melted butter. Combine the salt and garlic powder and sprinkle evenly over breadsticks. Serve warm.
- To refresh, place the breadsticks on a baking sheet, and reheat in the oven at 425°F for 4-5 minutes, or until warmed through. You can also re-brush with butter and sprinkle again with garlic powder and salt, if you wish.
Notes
- Use water warmed to about 100-110°F to ensure active yeast without killing it.
- Flour quantities can vary by brand and kitchen humidity; add flour gradually until dough is tacky and elastic.
- Allow the dough to properly proof in a warm environment until doubled for best texture.
User Reviews
Overall Rating
4.9
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