Ingredients: |
Ingredients: For the dough
3 cups bread flour, plus more as needed
1½ teaspoons active dry yeast
1 teaspoon fine sea salt
1 cup warm water
Olive oil, to coat the bowl & brush the knots
For the seasoning
4 tablespoons butter, melted (or swap in olive oil)
4 garlic cloves
Handful of fresh flat-leaf parsley, chopped fine
¼ cup grated Pecorino-locatelli cheese
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Directions: |
Directions:Make the dough: In a deep bowl, whisk together 2½ cups of the flour, the yeast, and salt. Add the water. Using a wooden spoon, stir it together until it forms a wet, sticky dough. Sprinkle the remaining flour onto a clean counter or large cutting board. Dump the dough out onto the board and knead in the flour until the dough is smooth and soft, but not tacky or sticky—you may not need all of it or you may need a little extra depending on the humidity level in your kitchen.
Dab a bit of olive oil on a paper towel and wipe it around the inside of a deep a glass or ceramic bowl, cover tightly with plastic wrap, and place in a warm spot until doubled in volume (1 to 1½ hours).
Line a sheet pan with parchment paper.
Once it’s doubled in volume, sprinkle some flour, on a counter or cutting board. Turn the dough onto the surface and gently knead it once or twice to deflate the dough. Divide the dough into 16 equal pieces. Roll each ball into a 5-inch (12-cm) long rope. Tie the rope into a knot. Place the knots on the baking pan, and brush them with a bit of oil (this is to prevent the plastic wrap from sticking). Cover pan tightly with plastic wrap. Let rise until doubled in size (about 30 minutes).
Preheat the oven to 425F.
When the knots are ready, bake 15 minutes, until golden. Transfer the hot-out-of-the-oven knots to a deep heatproof bowl. Add all of the seasoning ingredients, and toss until well coated. Serve hot. |
This recipe for Garlic Knots is from