Copycat Olive Garden Breadsticks to Pair With Your Spring Salad
By Jenny Pham
Do your ears perk up when you hear the words, “unlimited breadsticks”? Ours certainly do. This spring, we’re loading up on fresh herbs and vegetables that we’ve been deprived of these past cold winter months through a multitude of recipes. From salads to breakfast bakes, a main dish isn’t complete without a sidekick. That’s why we’re opting for a versatile side to serve alongside any spring dish this season – Olive Garden’s famous breadsticks.
If Olive Garden is known for anything, it is for their unlimited salad and breadsticks deal – and sometimes that’s all you need. These fluffy, buttery, fresh-out-of-the-oven, logs of bread are the perfect addition to any meal, especially with salads! With so many spring salad recipes out there, we’d thought these copycat Olive Garden breadsticks would be a great addition to the varying textures of the salads and a great way to soak up delicious dressings.
These breadsticks are as classic as can be – no frills, no special ingredients, it’s simply dough and a few basic spices. Of course with a classic recipe like this, there is always freedom to dress it up however you’d like, but we’re sticking to the books for this one and letting our spring salads play the leading role.
- 1 (1/4 ounce) package active dry yeast
- 4 1⁄4 cups all-purpose flour, plus more for dusting
- 2 tbsp unsalted butter, softened
- 2 tbsp white sugar
- 1 tbsp table salt
- 3 tbsp unsalted butter, melted
- 1⁄2 tsp sea salt
- 1⁄8 – 1⁄4 tsp garlic powder
- 1 pinch of dried oregano
- Place ¼ cup of water into a bowl and sprinkle in yeast. Set aside until foamy (about 5 minutes)
- Add in flour, softened butter, sugar, table salt, and 1 ¼ cups plus 2 tbsp of warm water to the yeast mixture and mix until a sticky dough forms (about 5 minutes).
- On a flour surface, knead the dough by hand until smooth and well-combined (about 3 minutes). Roll the dough into a 2-foot-long log. Slice into 16 pieces (about 1 ½ inches thick). Knead each piece slightly and shape into individual breadsticks.
- Line each breadstick onto a baking sheet and place in a warm environment to let them rise. Cover the breadsticks with a cloth or paper towel and wait until they have risen to double the original size (about 45 minutes)
- Preheat oven to 400 degrees F.
- Brush each breadstick with 1 1/2 tbsp of the melted butter and sprinkle with 1/4 tsp of sea salt
- Bake breadsticks until slightly golden (about 15 minutes)
- While the breadsticks are baking in the oven, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano.
- Brush the golden baked breadsticks with the remaining 1 1/2 tablespoons melted butter and top with the salt/powder/oregano mixture