There are some weekends that simply beg for the warmth of an oven, the yeasty scent of rising dough, and the quiet satisfaction of tearing into a pillowy breadstick slathered in garlic butter. This copycat Olive Garden breadsticks recipe is my favourite way to answer that call, turning a simple afternoon into a slow, sensory project that fills the whole house with comfort.

Recipe Overview

• Prep time: 20 minutes (plus 1 hour 30 minutes rising time)
• Cook time: 15-18 minutes
• Total time: Approximately 2 hours 15 minutes
• Servings: Makes 12 breadsticks
• Difficulty: Easy to medium

Why You’ll Love This Copycat Olive Garden Breadsticks

• Authentic texture and flavour: These breadsticks are soft on the inside with a lightly golden, slightly crisp exterior, just like the ones from the restaurant. The garlic butter topping is generous and fragrant.
• A therapeutic weekend project: Kneading the dough, watching it rise, and brushing on the butter is a wonderfully grounding way to spend a lazy Saturday or Sunday. My husband, who’s usually picky, asked for seconds before the first batch had even cooled.
• Simple, everyday ingredients: You likely have everything you need in your pantry already. No special flours or hard-to-find items are required.
• Perfect for sharing: This recipe makes a dozen breadsticks, ideal for a family dinner or a small gathering. They disappear fast, so you might want to double the batch.
• Freezes beautifully: You can bake the breadsticks, let them cool completely, and freeze them in a sealed bag. Just reheat in a warm oven for a few minutes, and they taste freshly baked.

Copycat Olive Garden Breadsticks

15 min prep  ·  30 min cook  ·  12 servings

📌Save to Pinterest

Ingredients You’ll Need

• 500g strong white bread flour
• 7g sachet of fast-action dried yeast
• 1 tablespoon caster sugar
• 1 ½ teaspoons fine sea salt
• 300ml warm water (around 37°C, feels like warm bathwater on your wrist)
• 60ml vegetable or sunflower oil
• For the garlic butter topping: 60g unsalted butter
• 4 cloves garlic, finely minced
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• Pinch of salt
• 2 tablespoons semolina or fine cornmeal (for dusting)

Tip: Always check the expiration date on your yeast packet. Stale yeast is the number one reason dough fails to rise, and that would be a real shame after all your effort.

How to Make Copycat Olive Garden Breadsticks

1. Activate the yeast. In a small bowl, combine the warm water, caster sugar, and the dried yeast. Give it a gentle stir and let it sit for 5-10 minutes. You should see a thick, frothy foam develop on the surface, and the mixture will smell deeply of fresh bread. If nothing happens, your yeast is dead — start again with a fresh packet.
2. Mix the dough. In a large mixing bowl, whisk together the strong white bread flour and the fine sea salt. Make a well in the centre and pour in the yeast mixture and the vegetable oil. Stir with a wooden spoon until the dough begins to come together into a shaggy, sticky mass. The dough will feel rough and uneven at this stage.
3. Knead until smooth. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, pushing the dough away from you with the heel of your hand, then folding it back. The dough will transform from sticky to smooth and elastic. You’ll know it’s ready when you can stretch a small piece between your fingers — it should form a thin, translucent ‘windowpane’ without tearing. The dough will feel silky and springy under your hands.
4. First rise. Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover the bowl tightly with cling film or a damp tea towel. Leave it in a warm, draught-free spot for 1 hour to 1 hour 15 minutes. The dough should double in size. When you poke it gently with a finger, the indent should remain and not spring back.
5. Shape the breadsticks. Punch the risen dough down to release the air. Turn it out onto a work surface lightly dusted with semolina or cornmeal. Divide the dough into 12 equal pieces (a kitchen scale is helpful here). Roll each piece into a rope about 20cm long, tapering the ends slightly. Place the breadsticks on a baking tray lined with parchment paper and dusted with more semolina, spacing them about 4cm apart. The dough will feel soft and pillowy.
6. Second rise. Cover the shaped breadsticks loosely with a clean tea towel and let them rest for 30 minutes. They will puff up noticeably and look light and airy. The surface should feel tender when touched.
7. Bake to golden perfection. Preheat your oven to 200°C (180°C fan). Bake the breadsticks for 15-18 minutes, or until the tops are a deep golden brown and the bottoms sound hollow when tapped. Your kitchen will smell of warm, toasted bread.
8. Brush with garlic butter. While the breadsticks bake, melt the butter in a small saucepan over low heat. Add the minced garlic, dried oregano, dried parsley, and a pinch of salt. Let it simmer gently for 1-2 minutes until the garlic is fragrant but not coloured. As soon as the breadsticks come out of the oven, brush them generously with the warm garlic butter. The butter will sizzle and soak into the hot crust.

Tips From My Kitchen

• Use a digital scale for accuracy: I used to struggle with this dish until I discovered this technique. Measuring flour by volume can be wildly inconsistent. Using a digital scale for the flour ensures the dough has the perfect hydration every single time, leading to a soft, airy crumb rather than a dense brick.
• Don’t skip the semolina dusting: The semolina or cornmeal on the baking tray does more than prevent sticking. It gives the bottom of the breadsticks that characteristic slightly gritty, crunchy texture that reminds me so much of the restaurant version.
• Check your oven temperature: An oven that runs too cool will produce pale, dry breadsticks that lack that appealing golden crust. An oven that’s too hot will brown the outside before the inside is properly cooked. An oven thermometer is an inexpensive tool that makes a real difference.
• Brush the butter while the breadsticks are hot: This is non-negotiable for the best flavour. The heat from the freshly baked breadsticks melts the butter and allows the garlic and herbs to infuse deeply into the crust. If you wait until they’ve cooled, the butter just sits on top.
• Let the dough rest if it fights back: If the dough is springing back when you try to roll it into ropes, cover it with a tea towel and let it rest for 5 minutes. This relaxes the gluten, making the dough much easier to shape without tearing.

Common Mistakes to Avoid

• Overcrowding the pan: If you place the breadsticks too close together on the baking tray, they will merge into one giant, misshapen loaf during the second rise and baking. Leave at least 4cm of space between each one so they can expand freely and develop a crust all around.
• Wrong temperature: Water that is too hot (above 50°C) will kill the yeast, while water that is too cold will slow its activity to a crawl. Use water that feels comfortably warm on the inside of your wrist, around 37°C. The same applies to the proving environment — avoid placing the bowl on a radiator or in a draughty spot.
• Skipping the rest time: After shaping the breadsticks, the second rest is crucial. It allows the gluten to relax and the yeast to start puffing the dough again. Skipping this step results in breadsticks that are dense and chewy rather than light and fluffy.

Delicious Variations to Try

• Spicy Version: Add ½ teaspoon of chilli flakes to the garlic butter as it melts, or knead a pinch of cayenne pepper into the flour mixture. The gentle heat pairs beautifully with the buttery garlic.
• Vegetarian/Vegan Option: This recipe is already vegetarian. For a vegan version, replace the butter with a high-quality vegan block butter (not a spread) and use maple syrup or agave nectar instead of caster sugar in the dough. The texture will be nearly identical.
• Different Protein: These breadsticks are wonderful alongside a Flavorful Chicken Tikka Masala Recipe for a fusion-style dinner. Alternatively, you can serve them dipped into a Creamy Chicken Soup Recipe Bowl for a deeply comforting meal.

What to Serve With Copycat Olive Garden Breadsticks

• Your favourite pasta dish, such as a Cheesy Tuna Pasta Bake
• A big, simple green salad with a zesty vinaigrette
• Warm marinara or tomato soup for dipping
• Grilled chicken or fish, like the Grilled Salmon With Lemon Butter Sauce Recipe

Still hungry for ideas? You might also love Olive Garden Tiramisu Copycat, Olive Garden Zuppa Toscana Soup Copycat from our sister kitchens.

Frequently Asked Questions

Copycat Olive Garden Breadsticks

Soft, fluffy breadsticks brushed with a fragrant garlic butter, just like the restaurant favorite. Perfect as a side or appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 breadsticks

Course: Side

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

• 500 g strong white bread flour
• 7 g sachet of fast-action dried yeast
• 1 tablespoon caster sugar
• 1 ½ teaspoons fine sea salt
• 300 ml warm water around 37°C, feels like warm bathwater on your wrist
• 60 ml vegetable or sunflower oil

For the garlic butter topping: 60g unsalted butter

• 4 cloves garlic finely minced
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• Pinch of salt
• 2 tablespoons semolina or fine cornmeal for dusting

Method

 

1. Activate the yeast. In a small bowl, combine the warm water, caster sugar, and the dried yeast. Give it a gentle stir and let it sit for 5-10 minutes. You should see a thick, frothy foam develop on the surface, and the mixture will smell deeply of fresh bread. If nothing happens, your yeast is dead — start again with a fresh packet.
2. Mix the dough. In a large mixing bowl, whisk together the strong white bread flour and the fine sea salt. Make a well in the centre and pour in the yeast mixture and the vegetable oil. Stir with a wooden spoon until the dough begins to come together into a shaggy, sticky mass. The dough will feel rough and uneven at this stage.
3. Knead until smooth. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, pushing the dough away from you with the heel of your hand, then folding it back. The dough will transform from sticky to smooth and elastic. You'll know it's ready when you can stretch a small piece between your fingers — it should form a thin, translucent 'windowpane' without tearing. The dough will feel silky and springy under your hands.
4. First rise. Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover the bowl tightly with cling film or a damp tea towel. Leave it in a warm, draught-free spot for 1 hour to 1 hour 15 minutes. The dough should double in size. When you poke it gently with a finger, the indent should remain and not spring back.
5. Shape the breadsticks. Punch the risen dough down to release the air. Turn it out onto a work surface lightly dusted with semolina or cornmeal. Divide the dough into 12 equal pieces (a kitchen scale is helpful here). Roll each piece into a rope about 20cm long, tapering the ends slightly. Place the breadsticks on a baking tray lined with parchment paper and dusted with more semolina, spacing them about 4cm apart. The dough will feel soft and pillowy.
6. Second rise. Cover the shaped breadsticks loosely with a clean tea towel and let them rest for 30 minutes. They will puff up noticeably and look light and airy. The surface should feel tender when touched.
7. Bake to golden perfection. Preheat your oven to 200°C (180°C fan). Bake the breadsticks for 15-18 minutes, or until the tops are a deep golden brown and the bottoms sound hollow when tapped. Your kitchen will smell of warm, toasted bread.
8. Brush with garlic butter. While the breadsticks bake, melt the butter in a small saucepan over low heat. Add the minced garlic, dried oregano, dried parsley, and a pinch of salt. Let it simmer gently for 1-2 minutes until the garlic is fragrant but not coloured. As soon as the breadsticks come out of the oven, brush them generously with the warm garlic butter. The butter will sizzle and soak into the hot crust.

Notes

For best results, ensure your yeast is fresh and the water is at the correct temperature. The dough should pass the windowpane test before the first rise.

There’s something deeply satisfying about pulling a tray of homemade breadsticks from the oven, the butter still glistening and the garlic aroma clinging to the air. I love hearing about your kitchen projects, so please do leave a comment below and let me know how your batch turned out. Did you serve them with soup, pasta, or just eat them straight from the tray like I sometimes do?