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olive garden breadstick recipe

Olive Garden Breadstick Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2¼ tsp active dry yeast
  • 1 cup warm water (105-110°F / 40-43°C)
  • 1 tbsp granulated sugar
  • 1½ tsp fine salt
  • 2 tbsp unsalted butter, melted
  • 3 cups all-purpose flour, plus up to ¼ cup more
  • 1 tsp olive oil
  • 3 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • ½ tsp fine salt

Method
 

  1. Combine the warm water, sugar, and yeast in a large bowl. Let sit 5 to 10 minutes until foamy.
  2. Add the salt and 2 tbsp melted butter to the yeast mixture, then stir in the flour one cup at a time. Knead on a floured surface for 8 minutes until smooth and slightly tacky, adding up to ¼ cup extra flour if needed.
  3. Place the dough in an olive-oil-rubbed bowl, cover, and let rise at room temperature for 1 hour until doubled.
  4. Preheat oven to 400°F (200°C). Punch down the dough, divide into 12 pieces, and roll each into a 7-inch log. Arrange on a parchment-lined baking sheet and let rest 20 minutes.
  5. Bake at 400°F (200°C) for 13 to 15 minutes until light golden on top.
  6. Stir together the 3 tbsp melted butter and garlic powder. Brush over the hot breadsticks, sprinkle with ½ tsp salt, and serve immediately.

Notes

These are best eaten within an hour of baking, but the dough can be made the night before and refrigerated after the knead. If you're baking on a dark pan, start checking at 11 minutes — dark pans run hot and the bottoms brown faster than the tops. A fresh brush of butter before serving leftovers makes a real difference.