For 40-50 knots
- 1 3/4 c. water (about 115F)
- 1/4 c. olive oil
- 1 tsp. sea salt
- 1 tbsp. granulated sugar
- 1 1/2 tbsp. active dry yeast
- 5 1/2 c. all purpose flour
- 1/8 c. olive oil
- 6 cloves garlic, minced
- 1/4 c. fresh parsley, finely chopped
- sea salt, to taste
Combine water, olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl.
Mix to dissolve yeast and then add the flour.
Mix to incorporate flour,
and set in a warm spot to proof until doubled in volume (this takes about 1-3 hours).
Chill the dough for a bit.
Put out a large wooden cutting board and oil liberally.
Line several sheet pans with parchment paper.
Oil your hands to help keep dough from sticking to them.
Divide the dough in two parts to make it easier to handle.
Take the first half, slap it onto the oiled board several times to flatten.
Using a rolling pin, roll it out into an even rectangle approx. 5″x16″ and 1/2″ thick.
Slice the rectangle into 1/2″x5″ strips.
Rotate the board 90° and sprinkle dough strips and board with flour.
Taking the strip nearest to you, roll it back and forth to create an even rope.
Tie into a knot (over, under, and through) and place on lined sheet pan.
Place knots about an 1 1/2″ apart.
Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry towel, and place in a warm, draft-free spot to rise.
Preheat the oven to 400F.
After knots have doubled in size,
take off the towel and place sheet pans in the oven. Bake for 12-15 min. or until golden colored.
For the garlic coating, combine all of the ingredients together in a large bowl