Prepare the dough: add all ingredients except the water into a large bowl. Add about a third of the water in. Gently mix with a spatula and occasionally add in the water in as you mix. Once the dough has come together and is in big pieces, you can knead it. Knead for 5 to 7 minutes until a smooth ball has formed. Alternatively, you can also do this in a stand mixer with a dough hook attachment.

Form dough into a ball and add an extra little splash of oil just to oil the bowl and dough. Cover with a clean dish towel and let it rise for 1 to 2 hours, or until doubled in size. I prefer to leave mine in a turned off closed oven so there is no draft.

Once the dough has risen push the air out. Divide dough equally into 24 dough balls to make 24 garlic knots.

Take one of the dough balls and start by rolling it into a long log or snake shape. Then simply twist the dough over itself to make a knot.

Place on a large parchment lined baking sheet leaving at least 2 inches between the knots. If necessary use 2 baking sheets.

Once all the knots have been made cover with a clean dish towel and allow a second rise for 30 mins to 1 hour. The knots will be puffier and chubbier, they will not double in size but there should be a noticeable difference.

Preheat oven to 450°F (232°C).

Bake for 13 to 15 minutes. Until the knots are golden brown on the bottom but still light on top and only slightly golden.

Meanwhile, in a large bowl combine all the ingredients for the garlic olive oil.

Once the knots are done immediately put them in the bowl and toss in the oil until they are coated well. Enjoy!