Garlic Parmesan Bread-sticks

Do you have soup or salad tonight? Wouldn’t it be great to have a nice slice of garlic bread with your dinner, just like in the famous Olive Garden restaurants?

Well, look no further. I found a copycat recipe on the internet for the Olive Garden garlic bread-sticks. My kids love these pieces of bread, so I decided to make these delicious bread-sticks for dinner.

I swear, they are a product of the devil’s kitchen, as he tempts you into gluttony. The bread is very soft, addictive, and packs super garlicky flavor—an excellent sidekick for any dish or meal, to be honest.

The only thing to note with any bread side; you need time to prepare the dough. The dough doesn’t magically raise once you mix the flour and yeast. It needs up to two hours to raise, and then needs a little more work, and then the baking, of course.

So, what can you do while the dough is raising?

Simple, you start to prepare tonight’s dinner, sip wine or a beer, and listen to some cool music. I have plenty of music ideas here. Failing any of these excellent suggestions, you can read a book.

Ingredients

Making bread-sticks is a rather simple process, with only a few ingredients. Most well-stocked kitchens and families should have these ingredients in the cupboards, ready to go. Nothing fancy or special products are required. Just find the following:

  • 1 cup of warm water. Do the pinky or wrist test if in doubt.
  • 1 1/2 teaspoon of active dry yeast
  • 2 tablespoons of sugar. I use Truvia fake sugar, and it works great.
  • 3 – 3 1/2 cups of regular flour
  • 3 tablespoons of olive oil

For the brush

It is hard to apply detailed measurements for the topping, but the butter amount is accurate for this portion and will cover 12-14 bread-sticks.

I sprinkle the garlic and Parmesan as soon as I’ve brushed the bread-sticks with butter.

  • 3 tablespoons of unsalted butter
  • Garlic powder
  • Parmesan cheese

Making Breadsticks

  1. Add warm water, yeast, and one (1) tablespoon of sugar to the bowl.
  2. Mix it gently with a whisk so the yeast dissolves
  3. Let the mixture rest for 8-12 minutes, or until the yeast has been activated.
  4. Add three (3) cups of flour, remaining sugar, and olive oil.
  5. Use a dough hook on your tabletop mixer, let it knead the dough for 5-7 minutes on slow.
    1. It would help if you scraped any flour and dough stuck on the mixing bowl’s sides, so it all gets worked into the dough.
  6. When the dough is a good consistency, lift it out of the bowl and spray / wipe the bowl’s inside with a little oil.
  7. Place the dough back into the bowl, and spray/wipe a little oil on top of the dough ball.
  8. Cover the bowl with plastic wrap and a tea-towel, and let it sit somewhere warm
  9. Let the dough rest (raise) for 1.5 – 2.0 hours, until it has doubled in size.
  10. When the dough has doubled, flour your work surface and place the dough on the flour.
  11. Divide the dough into 12-14 equal-sized pieces
  12. Take a large baking sheet, and line it with parchment.
  13. Roll each piece into an 8-inch then dough rope, shaping the bread-stick, and place them on the baking sheet
  14. Cover the bread-sticks and let them rise for another 45 minutes
  15. Preheat oven to 425 during the last 10 minutes of rising
  16. Bake in the oven 10 – 12 minutes, or until lightly golden
  17. While the breadsticks are baking, melt your butter, and get the garlic powder and Parmesan ready on the table.
  18. As soon as the bread-sticks are ready, take them out and brush them with butter.
  19. Sprinkle garlic powder and Parmesan immediately afterward, so it gets stuck in the butter.
  20. Let them cool off a little, at least 30 seconds, before you dig in

See, that wasn’t so hard! Well done. I’m proud of you.

Here’s a trick for raising bread

When ready to cover your dough, heat your oven to 200 F degrees.  As soon as it reaches 200 F degrees, please turn it off and place the bowl inside the oven.

This will speed up the process slightly, and make sure you do not use a plastic bowl.

Bread-sticks raising in the oven at 195F

Ready to eat!

You have just managed to impress your family and potential visitors – although we have a few visitors these days due to COVID-19.

I’m pretty sure you can make a larger batch and freeze some. However, my family will only be tempted to eat all available bread, so they wouldn’t even make it to the freezer. As we know, bread is very nice, but we should monitor and reduce our bread consumption.

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