Roasted garlic produces a delicious aroma with no harsh taste. Be sure to make enough for a crowd, because these chewy, garlicky knots will go fast.
3 1/3 cups strong white bread flour
1 1/2 teaspoons sea salt
1 package active dry yeast
1 1/4 cups water from the cold tap
1 tablespoon virgin olive oil
12 unpeeled garlic cloves
A pinch of salt
Extra flour for dusting
1 teaspoon mixed Italian herbs
1 egg, beaten with a pinch of salt, to glaze
- Mix the flour, salt and yeast in a large bowl and make a well in the center. Stir in the oil, tip into the well, then work in the flour to make a soft but not sticky dough. If too sticky, work in extra flour, 1 tablespoon at a time.
- Turn out onto a floured surface and knead for 10 minutes until smooth, silky, and elastic. Return to the bowl, cover with a damp cloth, and let rise at cool to normal room temperature until doubled in size – about 1 1/2 to 2 hours.
- Cook the garlic in a preheated oven at 375°F for 10 minutes until the skin is split and golden and the flesh soft and ripe smelling. Cool, and peel. Add salt, and mash the garlic into a coarse paste with the back of a knife. Mixed the herbs with garlic paste.
- Punch down the risen dough, then weigh. Turn out onto a floured surface and divide into 12 equal pieces. Shape into sausages 8 inches (20 cm) long and flatten slightly. Spread the garlic paste on the top, then tie into knots.
- Place well apart on the baking trays, cover loosely with a damp cloth, and let rise until doubled in size – about 45 minutes.
- Brush with egg glaze, then bake in a preheated oven at 425°F for 10 to 15 minutes until the knots are golden brown and sound hollow when tapped underneath. Cool on a wire rack.
