Italian Breadsticks (Olive Garden Copycat Fixup)
This is definitely the best homemade Italian Breadsticks recipe I’ve ever made! If you love Olive Garden Breadsticks, you’re in for a treat. These are soft and fluffy with a buttery garlicy topping! The aroma of fresh baked bread will fill your house for hours. And, being homemade, these are way better than Olive Garden’s!
What Is a ‘Copycat Fixup’?
You may already know that, when looking for a recipe that mimics a popular food item from a restaurant, people call that a “Copycat” recipe. A “Copycat Fixup” is a term I coined that refers to take that same meal or food item and making it better! Why do I do this?
I am rarely impressed by most food at chain restaurants. Don’t get me wrong, I do like eating out at these places. However, that food doesn’t compare to your more privately owned restaurants. So, while I enjoy the food, I know I can do better.
Therefore, I don’t really do “Copycat” recipes. I take a meal I enjoy and I improve on it. My kids tell me all the time their favorite restaurant is mine, which means eating at home. They even gave it a name: “Casa Julia” which is named after my wife.
Italian Breadsticks (Olive Garden Copycat Fixup)
We enjoy the Olive Garden all-you-can-eat soup and salad with breadsticks. I took it upon myself to make my own homemade version of each soup. The links are below. Of course, they all came out way better. But my family wanted the whole shabang. So I made the salad, salad dressing, and these, the Breadsticks.
Here’s some tips for making these the best they can be:
Rising Time. Be sure to allow enough time for the 2 rising phases – the dough and the shaped breadsticks – to make sure they are nice and fluffy.
Do Not Overcook. Each oven is different, so it’s difficult when writing a recipe to get things exact. Whenever you follow a baking recipe, start checking the food at the lowest time and go from there. Remember, the food continues to cook after you remove it from the oven.
Remove When Golden. You’re looking for a nice golden brown finish. So remove the breadsticks when you see them turn golden. Slight color is too soon and golden brown is too late.
Use Salted Butter. So many people avoid salted butter like the plague. I use it all the time. Use salted butter to rub on the tops of the breadsticks when they’re done. It will give you a slight salty flavor without being overpowering.
The Olive Garden Soup and Salad Experience
Here are my recipes for the soups, salad, and salad dressing to have the complete Olive Garden experience. As mentioned earlier, these are hands-down better than Olive Garden’s versions!
Three Bean Pasta é Fagioli with Beef
Olive Garden Salad Dressing and Salad
What Ingredients Are in Italian Breadsticks (Olive Garden Copycat Fixup)?
- 1 1/2 cups Warm Water
- 1 packet Instant Yeast
- 2 Tablespoons Sugar
- 3 teaspoons Table Salt
- 3-4 cups All Purpose Flour, more for kneading
- 2 Tablespoons Canola Oil
- 4 Tablespoons Salted Butter, melted
- 2 teaspoons Garlic Powder
Ingredient Notes and Substitutions
Flour – any unbleached flour will work well
Canola Oil – you can sub olive oil for a more authentic taste, but the canola oil has clean mild flavor.
Salted Butter – Olive Garden serves their breadsticks with salt and garlic on top. If you want a more authentic version you can use unsalted butter and add a little salt on top of the breadsticks.
How Are Italian Breadsticks (Olive Garden Copycat Fixup) Made?
- In the bowl of the stand mixer, add the warm water, yeast, and sugar. Let it rest (proof) for 10 minutes.
- Add the salt, vegetable oil, and 2 cups of the flour. Use the paddle attachment and blend until the ingredients are mixed well.
- Turn off the mixer and change the mixer to the dough hook. Add in 1 more cup of flour and blend on low speed. Add 1/4 cup of flour at a time until the dough pulls away from the side of the bowl, but is still a little sticky.
- Transfer the dough to a floured surface and knead for about 3-4 minutes.
- Roll the dough into a ball, folding it under itself so the top is round with no creases (the creases should be on the bottom).
- Grease a large mixing bowl with butter or cooking spray (I use butter flavored cooking spray). Place the dough in the bowl and cover with a towel. Allow it rise in a warm location for 1 1/2 hours. It should double in size.
- Remove the towel and gently punch down the dough.
- Again, transfer the dough ball to a flour surface. Cut the dough into 16 equal pieces. Place the towel back over the cut pieces. Roll each piece of dough into logs about 10 inches long.
- Line 1 or 2 sheet pans with parchment paper and place the piece on it about 1-2 inches apart. Cover the sheet pans and allow the dough to rise for another hour.
- During the last 10 minutes of rising, heat the oven to 425.
- Bake for 12-15 minutes until the breadsticks are golden, but not brown. Melt the butter while the breadsticks are baking.
- As soon as you remove them from the oven, use a basting brush to spread the butter on top of the breadsticks*. Sprinkle a little bit of garlic powder on top of each breadstick.
Notes
*I found that the butter get absorbed rather quickly into the breadsticks. So I will baste and garlic only 4 at a time then move on.
FAQ’s for Italian Breadsticks (Olive Garden Copycat Fixup)
1. How do I know if the yeast I have is still good?
First, check the date to make sure it hasn’t expired. Next, after you started the proof process, if your yeast doesn’t bubble after 10 minutes, it’s bad. Toss it and start with fresh yeast.
2. How do I reheat these breadsticks?
Oven – Heat the oven to 385 F and wrap up the breadsticks in aluminum foil. Heat in the oven for 10 minutes. I know 385 sounds odd, but that was the temperature the restaurant I worked at used and it works great!
Toaster Oven – place the breadsticks on the rack and toast for 5 minutes. You can wrap them with aluminum foil as well to keep them moister, but I never had a problem with them drying out.
3. What other variations can I try?
Herbs – While not shown and not on Olive Garden’s, I like to add chopped fresh parsley and/or basil. You can add some fresh or dried herbs to make your own variation
Cheese – I also at times add some parmesan cheese on top. You can also add some other cheeses like cheddar, havarti, asiago, or other cheese of your choice.
4. How do I store the leftovers?
Store them in a ziptop bag with a paper towel. These will keep for up to a week.
5. Can they be frozen?
Absolutely! You can freeze the dough or the baked breadsticks.
Other Amazing Recipes That You’ll Love!
Three Bean Pasta é Fagioli with Beef
Italian Breadsticks (Olive Garden Copycat Fixup)
Ingredients
- 1 1/2 cups Warm Water
- 1 packet Instant Yeast
- 2 Tablespoons Sugar
- 3 teaspoons Table Salt
- 3-4 cups All Purpose Flour, more for kneading
- 2 Tablespoons Canola Oil
- 4 Tablespoons Salted Butter, melted
- 2 teaspoons Garlic Powder, more if desired
Instructions
-
In the bowl of the stand mixer, add the warm water, yeast, and sugar. Let it rest (proof) for 10 minutes.
-
Add the salt, vegetable oil, and 2 cups of the flour. Use the paddle attachment and blend until the ingredients are mixed well.
-
Turn off the mixer and change the mixer to the dough hook. Add in 1 more cup of flour and blend on low speed. Add 1/4 cup of flour at a time until the dough pulls away from the side of the bowl, but is still a little sticky.
-
Transfer the dough to a floured surface and knead for about 3-4 minutes.
-
Roll the dough into a ball, folding it under itself so the top is round with no creases (the creases should be on the bottom).
-
Grease a large mixing bowl with butter or cooking spray (I use butter flavored cooking spray). Place the dough in the bowl and cover with a towel. Allow it rise in a warm location for 1 1/2 hours. It should double in size.
-
Remove the towel and gently punch down the dough.
-
Again, transfer the dough ball to a flour surface. Cut the dough into 16 equal pieces. Place the towel back over the cut pieces. Roll each piece of dough into logs about 10 inches long.
-
Line 1 or 2 sheet pans with parchment paper and place the piece on it about 1-2 inches apart. Cover the sheet pans and allow the dough to rise for another hour.
-
During the last 10 minutes of rising, heat the oven to 425.
-
Bake for 12-15 minutes until the breadsticks are golden, but not brown. Melt the butter while the breadsticks are baking.
-
As soon as you remove them from the oven, use a basting brush to spread the butter on top of the breadsticks*. Sprinkle a little bit of garlic powder on top of each breadstick.
Recipe Notes
*I found that the butter get absorbed rather quickly into the breadsticks. So I will baste and garlic only 4 at a time then move on.