Olive Garden Breadsticks

Olive Garden Breadsticks

For the Dough:

1 pkg. active dry yeast (2 1/4 tsp.)

4 1/4 cups all purpose flour, plus more for dusting

2 T. unsalted butter, softened

2 T. sugar

1 T. fine salt

For the Topping:

3 T. unsalted butter, melted

1/2 tsp. kosher salt

1/8 to 1/4 tsp. garlic powder

pinch of dried oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt, and 1 1/4 cups plus 2 T. warm water; mix with paddle attachment until a slightly sticky dough forms.

Knead the dough by hand on a floured surface until smooth and soft, 3 minutes. Roll into a 2 foot long log; cut into 16 even pieces. Knead each piece slightly and shape into a 7 inch long breadstick; arrange 2 inches apart on a parchment lined baking sheet. Cover with a cloth; let rise in a warm spot until doubled in size, about 45 minutes.

Preheat the oven to 400. Make the topping: Brush the breadsticks with 1 1/2 T. melted butter and sprinkle with 1/4 tsp. kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 tsp salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 T. melted butter and sprinkle with flavored salt.