Olive Garden Breadstick Recipe

Olive Garden Breadstick Recipe


Fixings Nutrition


(1/4 ounce) bundle dynamic dry yeast

4 1⁄4 containers generally useful flour, in addition to additional for cleaning

2 tablespoons unsalted spread, mollified

2 tablespoons sugar

1 tablespoon fine salt


3 tablespoons unsalted spread, dissolved

1⁄2 teaspoon legitimate salt

1⁄8-1⁄4 teaspoon garlic powder

1 squeeze dried oregano


Influence the batter: To put 1/4 container warm water in the bowl of a blender; sprinkle in the yeast and put aside until frothy, around 5 minutes. Include the flour, spread, sugar, fine salt and 1/4 containers in addition to 2 tablespoons warm water; blend with the oar connection until the point that a marginally sticky batter shapes, 5 minutes.

Work the batter by hand on a floured surface until exceptionally smooth and delicate, 3 minutes. Move into a 2-foot-long log; cut into 16 1/2-inch pieces. Massage each piece marginally and shape into a 7-inch long breadstick; orchestrate 2 inches separated on a material lined heating sheet. Cover with a fabric; let ascend in a warm spot until relatively multiplied, around 45 minutes.

Preheat the stove to 400 degrees F.

Make the garnish: Brush the breadsticks with 1/2 tablespoons of the margarine and sprinkle with 1/4 teaspoon legitimate salt.

Heat until somewhat brilliant, around 15 minutes.

In the mean time, join the rest of the 1/4 teaspoon salt with the garlic powder and oregano.

Brush the warm breadsticks with the rest of the 1/2 tablespoons liquefied spread and sprinkle with the enhanced salt.

Serve warm with plate of mixed greens.

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