Olive Garden Breadsticks

Mix the flour, yeast, and sugar, then gradually add the warm water and start kneading

Once all the water is absorbed, add the salt and olive oil, and knead for 10 minutes until the dough is very elastic and smooth.

Cover the dough and let it rest at room temperature until it doubles in size, about one hour.

Divide the dough into 12 equal pieces (each piece weighing around 55-60 grams).

Let the dough balls rest for 10 minutes, covering them with a damp towel.

Shape each ball into a breadstick, roughly 22 cm long, and place them on a baking tray lined with parchment paper.

Cover the dough again with a damp towel and let it rise for 40-45 minutes until puffy and light to the touch.

Preheat the oven to 220°C (428°F) and bake the breadsticks for 13-15 minutes until golden.

While warm, brush the breadsticks with garlic-infused butter and sprinkle with sea salt.