When I was an exchange student in California, one treat I really remember is the garlic breadsticks at Olive Garden. Soft, puffy and completely irresistible! I haven't had one in years - many years. It's a good thing I'm pretty good at baking. These breadsticks might not look as picture perfect as Olive Garden's, but they're baked from scratch and very easy to make. They're perfect to go alongside a bowl of soup, or with a salad.
Roll THINLY unless you want your breadsticks to look like big, fat, slugs. Like mine.
50 g fresh yeast
400 ml water
700 g bread flour
1 tsp salt
1 tbsp sugar
2 tbsp oil
50 g melted butter
1 tsp salt
2 tsp garlic powder
Crumble the yeast into a bowl and add the water. (Mine was about room temperature.) Add the flour, salt, sugar and oil, and work into a smooth and supple dough. It shouldn't feel sticky.
Leave the dough to double in size, or about two hours. Next, divide the dough into 12 pieces and shape each into a thin stick. Place on a baking sheet, and leave to rise for about an hour.
Heat the oven to 200°C. Melt your butter for the topping, and add salt and garlic. Bake your breadsticks for 6 minutes, then brush with half the topping. Bake for another 6 minutes (or so - they should be puffed and lightly golden) and then remove from oven. Brush with the rest of the seasoned butter. Let them cool a little bit before serving.
Freeze any leftovers, then re-heat in the oven for a few minutes.