Copycat Recipe: Olive Garden Breadsticks
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Italian
Serves: 24 breadsticks
For Breadsticks:
For the butter topping:
  • 6 T olive oil
  • 3 T butter powder
  • 1 T garlic salt (I like Lawreys)
  1. Mix the dry ingredients in a bowl, and put the water and oil in your mixer.
  2. Slowly add dry ingredients to the mixer on low (I had my set on 2) speed until all drying ingredient are incorporated.
  3. Let run for/knead dough for about 5 minutes. The dough should pull away from the sides of the mixer, but not the bottom. Add a bit more flour if needed to make this happen, but not so much that it pulls entirely away from the bottom into a complete ball. Dough will be sticky!
  4. Put a touch of olive oil on hands and in the bottom of a medium size bowl.
  5. Remove dough from mixer, roll into a ball, and put in bowl. Cover with a wet kitchen towel, and let rise until double in size (1-1.5 hours).
  6. Once dough has risen, roll it into a 10 x 12 rectangle and use a pizza cutter to cut rectangle in half, and then each half into 11-12 slices/sticks.
  7. Move to greased cookie sheet, and let rise until double again (about 30-45 minutes).
  8. Preheat oven to 350°.
  9. Once they've risen a 2nd time, put them oven and bake for 12-16 minutes until golden brown on top.
  10. While breadsticks are baking, mix butter powder, olive oil, and garlic salt in small bowl.
  11. When breadsticks are done, quickly stir butter mixture (it will settle), and then immediately brush tops of breadsticks with butter mixture.
  12. Serve and enjoy!
To learn about the difference between red and white wheat visit: Red Wheat vs White Wheat
Recipe by Simple Family Preparedness at