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Olive Garden Style Breadsticks

adaptmyrecipe.com/recipes/olive-garden-style-breadsticks

Prep15min Total1hr 50min Serves12 breadsticks Hands-on20min Devicesany

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Olive Garden Style Breadsticks

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Olive Garden Style Breadsticks

Adapted from copykat.com

Pillowy soft garlic-butter breadsticks, the restaurant classic, kneaded in the bowl in two minutes and baked golden. Perfect alongside soup or pasta night.

Copycat Olive Garden Bread Italian Side Vegetarian Nut Free
Adapt for my device

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Olive Garden Style Breadsticks

Essentials

Ingredients

  • 250 g warm water
  • 7 g dried yeast
  • 25 g caster sugar
  • 450 g bread flour
  • 30 g unsalted butter, softened
  • 9 g fine salt
  • 45 g unsalted butter, for brushing
  • 1/2 tsp garlic powder
  • 1/2 tsp fine salt, for topping

Method

Preparation

  1. 1 Add 250 g water to mixing bowl.Weigh
  2. 2 Add 7 g dried yeast to mixing bowl.Weigh
  3. 3 Add 25 g caster sugar to mixing bowl.Weigh
  4. 4 Warm 1 min/37°C/speed 1.1min / 37°C / sp1
  5. 5 Add 450 g bread flour to mixing bowl.Weigh
  6. 6 Add 30 g unsalted butter to mixing bowl.Weigh
  7. 7 Add 9 g fine salt to mixing bowl.Weigh
  8. 8 Mix 10 sec/speed 6.10s / sp6
  9. 9 Knead Dough/2 min.Dough
  10. 10 Tip the dough into a lightly oiled bowl, cover with a tea towel, and rise in a warm spot for 1 hour until doubled.
  11. 11 Knock back the dough, divide into 12 equal pieces and roll each into a 15 cm log. Arrange on a lined baking tray, cover loosely, and rise 30 min.
  12. 12 Preheat the oven to 200°C (fan 180°C).
  13. 13 Bake for 12 to 15 min until golden on top and just pale underneath.
  14. 14 Rinse and dry the bowl thoroughly.
  15. 15 Add 45 g unsalted butter to mixing bowl.Weigh
  16. 16 Melt 2 min/60°C/speed 1.2min / 60°C / sp1
  17. 17 Add 1/2 tsp garlic powder to mixing bowl.Weigh
  18. 18 Add 1/2 tsp fine salt to mixing bowl.Weigh
  19. 19 Mix 5 sec/speed 3.5s / sp3
  20. 20 Brush the garlic butter generously over the warm breadsticks and serve straight away.

Notes

Tips

  • Keep the salt away from the yeast in the first heating step; water and sugar activate the yeast, flour then salt go in afterwards so the salt never touches the live yeast directly.
  • For deeper flavour, cold-ferment the shaped breadsticks in the fridge overnight instead of the 30 min second rise, then bake straight from cold, add 2 min to the bake time.
  • Leftovers reheat beautifully wrapped in foil at 160°C for 4 min, brush with a little extra garlic butter to revive them.