For garlic coating:
1/8 cup. Olive Oil
2 Tbsp. unsalted Butter
4 cloves Garlic, finely crushed
1/4 cup. finely chopped fresh Italian Parsley
Sea Salt to taste
plus extra Olive Oil and Flour for making the knots
Combine water, 1/4 cup olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast. Keep aside
Add flour, oil and seasoning and make a dough out of it ,cover and set in a warm spot (usually 1-3 hrs depending on initial water temp and warmth of proofing area). (A sunny table outside on a warm summer day is perfect for proofing!)
Chill the dough for a bit to make it easier to handle . Knead dough profusely and keep aside for second rising this process is really important for nice and fluffy garlic bread .
Put out a large wooden cutting board and oil liberally. Grab a rolling dowel or pin and oil. Use pizza cutter or something similar to slice dough in strips.
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 the rolling pin , spread into an even rectangle approx. 5″x 16″ and 1/2″ thick.
Slice the rectangle into 1/2″x 5″ 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. At first it may seem little difficult making the knots but with a little practice it will become easy. Use flour to help keep the dough from sticking to itself while forming the knots.
Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry kitchen towel, and place in a warm, to rise.
Preheat oven to 400° F
After knots have doubled in size, take off dry kitchen towel and place sheet pans in the oven. Bake for approx. 12-15 min. or until golden.
While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden). Add chopped parsley and set aside.
After removing knots from oven, while still warm, either brush with garlic coating . Season with sea salt to taste.
Best served warm, but still good when at room temp.