- 3/4 cup +1 tablespoon all-purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon instant yeast
- 1/2 teaspoon table salt
- 1/3 cup water at room temperature (70 to 90 degrees)
- 5 1/2 teaspoon olive oil, divided
- 4 large cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1 packed tablespoons chopped fresh parsley
1. Whisk together flour, sugar, and yeast in a small bowl. Whisk in salt last (preventing direct contact with yeast). Make a well in the center and pour in water. Stir together to moisten the flour, just until dough begins to form, about 20 seconds. The dough will look shaggy and bumpy, not smooth.
2. Pour 4 teaspoons oil in a 2-cup sized bowl or cup (bigger if you are increasing recipe size). Place dough in and turn to coat. Cover tightly and rest on the counter until doubled in size, about 1 hour.
3. Place a rack in the lower third of the oven and preheat to 400 degrees F at least 30 minutes before baking. Meanwhile, stir together 1/2 teaspoon olive oil, garlic, and kosher salt in a large bowl (you’ll see why later). Set aside.
4. When the dough is ready, place it on a board and gently press into a 10″ x 6″ rectangle. There will be left-over oil in the cup/bowl that the dough was rising in. Spread that oil over a baking sheet.
5. Spread half of the garlic mixture across the rectangle dough. Cut into 3/4″ strips (6″ long).
6. Tie any type of knot and lay on baking sheet with about 2″ space in between. Bake for 12 minutes or until golden. Meanwhile, add the remaining teaspoon of olive oil and parsley to the garlic mixture. Stir.
7. When garlic knots are done baking, toss in the garlic and parsley mixture and serve immediately.