These are better than Olive Garden’s because you make them hot and fresh! Like most breads, if you’re planning on serving dinner at 6:00, start making these at 2:00 so they have time to rise and you can stick them in the oven at 5:45.
Mix together:
2 tsp yeast, 1 cup warm water (about 95 degrees) & 2 Tablespoons sugar
I let the yeast proof about 5 minutes while I pull out my food processor, but you can use a mixer with dough hooks, or just mix and knead the dough by hand.
Measure out 3 c flour and 2 tsp salt
Start the food processor and pour in the yeast mixture and 3 Tbsp olive oil
Cover the dough with a damp cloth or plastic wrap and let rise about 2 hours
Divide the dough into 12 pieces and roll each into a stick about 9″ long. Place the breadsticks on a parchment lined baking sheet, cover with plastic wrap coated with cooking spray to prevent sticking and let rise about another hour.
Bake at 425 degrees for about 13 minutes
Remove from the oven and brush the tops with butter you’ve prepared by cooking 1/2 stick unsalted butter with two cloves sliced garlic until the butter is just lightly browned. Then cool and strain out the garlic.
After brushing the breadsticks with garlic butter, sprinkle with a little flaked sea salt.