Name: Breadsticks - Copycat Olive Garden
Prep time: 40 min
Cook time: 13 min
Total time: 53 min
Ingredients: 420g(3 cups minus 3 tbsp, based on scooping packed flour into a 250ml cup) bread flour; 227ml(1 cup minus 2 1/2 tsp) lukewarm water; 30ml(2 tbsp) milk; 4g(1 1/4 tsp) instant yeast; 25g(2 tbsp) caster sugar; 25g(2 tbsp) olive oil; 4g(2/3 tsp) salt; 2g(1/2 tsp) garlic powder, optional; 28g(2 tbsp) unsalted butter; 3g(1/2 tsp) salt; 2g(1/2 tsp) garlic powder, or granules

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This recipe for Breadsticks – Copycat Olive Garden is so good. I have based it on one on CookieRookie, though my process is a little different.

I got the idea from my sister who has actually tried the originals and says this recipe is very similar. So I decided to try it. Luckily it is actually a very easy recipe. However it does take time since it is a yeasted dough. A little patience, too, is a good thing, when forming the dough into ropes. But the time and effort is well worth it. The breadsticks are so good.

The recipe upon which I base this suggests butter, garlic and salt for the top. But I also include some garlic powder in the dough. Whether that is authentic I cannot say, but is an option that Iike.

Although the recipe is sufficient for 12 breadsticks I bake mine over two days, six on each day. That is only because they are best eaten on the day they are made.

However it is also possible to freeze the breadsticks, either before baking. or afterwards.

Ingredients

Flour – I use a strong white bread flour but plain or all purpose flour will work fine.

Yeast – I use instant yeast but active dried yeast works too, just activate it in water before making the dough.

Water – this should be lukewarm, about 41c – 106F. But using room temperature water will work, you just have to allow the dough to rise for longer(until it has doubled in size)

Milk – adds to the richness of the dough.

Olive Oil – also adds to the richness.

Sugar – a little caster, or granulated, sugar acts as food for the yeast.

Salt – to draw out the flavours, and some to sprinkle on top of baked breadsticks.

Garlic powder – for sprinkling on the top of the breadsticks. Optionally some can go into the dough too.

Butter – to brush over the baked breadsticks.

Process for Breadsticks

The process is very easy, particularly with a stand mixer. But it does take time as the dough must proof and then rise again after shaping.

Simply mix the water, sugar, milk, yeast garlic powder and oil together. Then add most of the flour, along with the salt, and knead to a shaggy dough. Add more flour, as necessary and knead until the dough is smooth and elastic. Then leave it to proof until it has doubled in size. Mine took a good 2 hours, as my kitchen was quite cool.

Divide the dough into 12 equal pieces which will be between 56g and 60g each, depending on how much flour was used.

Roll each piece into a rope about 9 inches/23cm in length. If the dough shrinks back let it rest a little and then try again. Once rolled into ropes place them on baking trays and cover them to rise again, for about an hour. They should become puffy, rising somewhat.

Bake the breadsticks in a preheated oven(220C/200f Fan/425) for 11 to 13 minutes, until they have taken on a nice colour.

Once out of the oven brush the breadsticks with butter and sprinkle with garlic powder and salt.

My Breadsticks

As I mentioned I only baked 6 breadsticks, on the day, keeping the remainder for the next day. They baked for 12 minutes and took on a good colour, rising nicely too. I brushed them with the butter and sprinkled the salt and garlic and left them to cool.

I actually had a taste while still warm and the flavour and texture was simply perfect. So soft and light. They are great for dipping in whatever you wish, some marinara sauce perhaps. Even just some special extra virgin olive oil would be nice too I am sure.

My niece reported back that she loved them and is happy to receive the next batch asap.

Breadsticks – Video

Another very nice recipe is Easy Soft Dinner Rolls