Fettucini Alfredo & Breadsticks

To accompany the Fettuccine Alfredo dinner, I decided to try to make my own bread sticks. The vision was to open the oven door to a pan full of Olive Garden-like buttery bread sticks. Betty uses the Focaccia recipe and then forms them into bread sticks. Ooohhh, I’m nervous….should I just go buy a bag from OG?

Focaccia/Bread Sticks By Betty Crocker


  • 2 1/2 to 3 cups all-purpose flour I used Organic
  • 2 tablespoons chopped fresh or 1 tablespoon dried rosemary leaves, crushed fresh…yummy!!!
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package regular or fast-acting dry yeast (2 1/4 teaspoons) I used regular yeast this time
  • 1 cup water
  • 3 tablespoons olive or vegetable oil So I think I goofed on this part, but it’s not my fault! Betty said that to make bread sticks I should reduce oil by 2 tablespoons…so I added 1 tablespoon to the dough. But I think I was suppose to add 3 tablespoons to the dough and omit the 2 tablespoons listed below for brushing on top…IDK!
  • Cooking spray to grease bowl and cookie sheets
  • 2 tablespoons olive or vegetable oil This is what I think I should have omitted
  • 1/4 cup grated or finely shredded Parmesan cheese


  1. In a large bowl, stir 1 cup of the flour, the rosemary, sugar, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. I did the microwave. Add the water and 3 tablespoons oil to the flour mixture. This is where I only added 1 tablespoon, but I think I should have done 3. Beat with an electric mixer on medium speed 3 minutes, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. With a wooden spoon, stir in enough of the remaining flour, 1/4 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (the dough maybe slightly sticky).
  2. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 8 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. I used the mixer with the dough kneading hook on it! Super easy! Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 30 minutes or until dough has almost doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
  3. Spray 2 cookie sheets or 12-inch pizza pans with the cooking spray. Gently push your fist into the dough to deflate it. For bread sticks: Divide dough into 12 equal pieces. Roll and shape each into 12-inch rope, sprinkling with flour if dough is too sticky. Place ½ inch apart on cookie sheets.  Sprinkle with grated Parmesan cheese or coarse salt if desired. Cover loosely with plastic wrap and let rise in warm place about 20 minutes or until dough has almost doubled in size. I brushed them with garlic butter.
  4. Heat the oven to 425°F. Bake 10 to 12 minutes or until golden brown. I brushed them, again, with garlic butter! Serve warm or cooled.

They didn’t look like OG’s, but they were YUMMY!!! Everyone liked them! I will be trying them again!