Ingredients:

  • ¾ cup Warm Water (105–115°F / 40–46°C)
  • 1 tsp Instant Dry Yeast
  • 1 tsp Granulated Sugar
  • 2 cups All-Purpose Flour, plus extra for dusting
  • 1 tsp Fine Sea Salt
  • 1 Tbsp Extra Virgin Olive Oil
  • ½ cup (1 stick) Unsalted Butter
  • 8 cloves Fresh Garlic, finely minced or grated
  • 2 tsp Dried Oregano
  • ½ tsp Red Pepper Flakes (Optional, for heat)
  • ¼ cup Freshly Grated Parmesan
  • 1 Tbsp Fresh Parsley, chopped (for finishing)
  • Pinch Flaky Sea Salt (for seasoning the butter)

Instructions:

  1. Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5–10 minutes until foamy—this proves the yeast is active.
  2. Combine Dry Ingredients: Add the flour and salt to the bowl.
  3. Mix and Knead: Mix on low speed (or by hand) until a shaggy dough forms. Add the olive oil. Knead for 6–12 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides.
  4. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm, draught-free spot for 60–75 minutes, or until roughly doubled in size.
  5. Preheat and Prepare: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  6. Divide the Dough: Gently punch down the proofed dough to release the gas. On a lightly floured surface, roll the dough into a rectangular shape (about 12x9 inches / 30x23 cm).
  7. Cut and Shape: Using a pizza cutter or sharp knife, cut the dough into 16 strips (about ¾ inch / 2 cm wide). Take each strip and loosely tie it into a simple overhand knot.
  8. Second Proof (Short): Arrange the knots on the prepared baking sheet, leaving a bit of space between them. Cover loosely and allow them to rest (or 'proof') for a quick 15 minutes while the oven finishes heating.
  9. Bake: Bake for 12–15 minutes, rotating the tray halfway through, until the knots are puffed up and lightly golden brown.
  10. Prepare the Garlic Butter: While the knots are baking, melt the butter in a small saucepan over low heat. Add the minced garlic and oregano.
  11. Sauté Gently: Cook the garlic mixture for 2–3 minutes, stirring constantly. Ensure the garlic softens and infuses the butter, but do not brown it. Remove from heat immediately. Stir in the red pepper flakes and flaky sea salt.
  12. Toss and Finish: Immediately transfer the hot, baked knots to a large, heat-proof bowl. Pour the entire garlic-butter mixture over the knots.
  13. Garnish: Add the grated Parmesan and chopped fresh parsley. Toss thoroughly until every knot is utterly coated and glistening. Serve straight away, piping hot.