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Olive Garden Breadsticks

Olive Garden Breadsticks - recipe card
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Warm, soft, and garlicky breadsticks that rival the restaurant favorite. These homemade breadsticks are brushed with a buttery garlic topping and baked until golden brown, with a tender interior and lightly crisp crust.

Ingredients

Scale
  • 2 cups bread flour (9 oz / 255g)
  • 1 cup warm water (about 110°F / 43°C)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt (for topping)

Instructions

  1. In a small bowl, combine the warm water (110°F / 43°C) and sugar. Sprinkle the active dry yeast over the surface and let it sit for 5 to 10 minutes until foamy. If the yeast does not foam, discard and start with fresh yeast — this ensures your bread will rise properly.
  2. In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour and 1 teaspoon kosher salt. Add the olive oil and the foamy yeast mixture, then mix on low speed until a shaggy dough forms, about 1 minute.
  3. Increase the mixer speed to medium and knead for 6 to 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn onto a floured surface and knead for 8 to 10 minutes, adding just enough flour to prevent sticking.
  4. Lightly oil a clean bowl, place the dough inside, and turn it to coat with oil. Cover tightly with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place until doubled in size, about 1 hour.
  5. Preheat the oven to 400°F / 204°C. Line a baking sheet with parchment paper or lightly grease it.
  6. Punch down the risen dough to release the air, then turn it onto a lightly floured surface. Divide the dough into 8 equal pieces (about 2.5 oz / 70g each). Roll each piece into an 8-inch rope by rolling back and forth with your palms.
  7. Place the ropes on the prepared baking sheet, spaced about 1 1/2 inches apart. Cover loosely with a kitchen towel and let them rest for 10 to 15 minutes — this relaxes the gluten and ensures a tender bite.
  8. Bake the breadsticks for 12 to 15 minutes, rotating the pan halfway through, until golden brown on top and the bottoms sound hollow when tapped. The internal temperature of the bread should be around 190°F / 88°C.
  9. While the breadsticks bake, prepare the garlic butter topping: stir the melted butter, garlic powder, and remaining 1/4 teaspoon kosher salt together in a small bowl.
  10. As soon as the breadsticks come out of the oven, brush them generously with the garlic butter mixture. The residual heat will melt the butter into the crust.
  11. Let the breadsticks cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack. Serve warm.

Notes

Store leftover breadsticks in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a 350°F / 177°C oven for 5 to 8 minutes. For longer storage, freeze baked and cooled breadsticks in a freezer bag for up to 3 months; reheat directly from frozen at 350°F / 177°C for 10 to 12 minutes.

Nutrition

Keywords: Olive Garden breadsticks, copycat breadsticks, Italian breadsticks, garlic breadsticks, homemade breadsticks, easy breadsticks, side dish, restaurant copycat, yeast bread, garlic butter breadsticks

Find it online: https://copycatkitchenco.com/olive-garden-breadsticks/