Homemade Garlic Knots Food

GARLIC KNOTS RECIPE BY TASTY

Steps:

• For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
• Pour the water and 1 teaspoon of olive oil into the well and mix together.
• Knead for about 7-10 minutes until the dough is springy.
• Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
• Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
• Place the knots on a baking tray.
• Bake in a 350°F (180°C) oven for 10 minutes.
• Prepare the garlic butter by mixing the butter, garlic, and parsley.
• Coat the knots with the butter mixture and bake for another 5 minutes.
• Enjoy!

CHEESY GARLIC KNOTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180°C). Line a baking sheet with parchment paper.
• Lightly dust a clean work surface with flour. Roll the pizza dough out into a 12 x 10-inch (30 x 25 cm) rectangle. Using a pizza cutter, cut the dough into 12 1-inch (2.5 cm) wide strips. Then, cut the strips in half into 5-inch (12.5 cm) long strips.
• Lightly sprinkle the dough with flour, then tie each piece of dough into a knot. Arrange the dough knots on the prepared baking sheet, spacing evenly.
• In a medium bowl, combine the butter, olive oil, cheesy spice blend, and salt. Microwave on high power for 45 seconds, until the butter is melted. Stir together.
• Using a pastry brush, liberally coat each dough knot with the seasoned butter.
• Bake the knots for 18-20 minutes, until golden brown.
• Remove from the oven and brush the knots with another layer of seasoned butter.
• Serve warm.
• Enjoy!

GARLIC TIE-THE-KNOTS

Steps:

• For the dough: Combine the flour, yeast, kosher salt and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Add the warm water and oil and beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky but you can turn it out. Knead on a lightly floured work surface if the dough is still shaggy. Lightly oil a large bowl. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
• For the garlic butter: Melt the butter in a small saucepan over medium heat. Add the garlic and wait for it to start sizzling, 1 to 2 minutes. Remove from the heat and add the parsley and crushed red pepper flakes. Set aside.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Lightly dust a work surface with flour. Turn the dough out onto the surface and divide the dough into 3 equal pieces. Divide each of those pieces into 6 pieces. Working 1 piece at a time, roll it out into a 6- to 7-inch rope, then tie the rope into a knot. Place the knot on the prepared baking sheet and repeat with the remaining dough.
• Brush the knots generously with the garlic butter and sprinkle lightly with the flaky sea salt. Bake until cooked through and golden all over, about 20 minutes.

HOMEMADE GARLIC KNOTS

Steps:

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
• Add the olive oil, salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log. (5 inch width really isn't as important as the 16 inch length here, no need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that's up to you. Arrange the knots on 2 lined baking sheets. (Either parchment paper or silicone baking mats work.)
• Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.
• Towards the end of the rise time, preheat oven to 400°F (204°).
• Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
• Bake for about 20-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.
• Serve plain or with marinara sauce for dipping.
• Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)

HOMEMADE GARLIC KNOTS

Steps:

• Mix flour, potato flakes, milk powder, sugar, yeast, salt, and garlic powder in a large bowl. Stir in water and olive oil until dough comes together. Knead until dough is smooth and elastic, about 10 minutes. Add additional water or flour as needed.
• Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
• Punch down dough and divide into 16 equal pieces. Roll each piece of dough into an 8- to 10-inch rope. Tie each rope into a knot, tucking ends underneath. Arrange knots on greased baking sheets. Cover and let rise until puffy, 30 to 45 minutes.
• Mix melted butter, garlic, parsley, and Italian seasoning together and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Brush knots with garlic butter mixture.
• Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven and brush with remaining garlic butter mixture if desired.

2 INGREDIENTS + PANTRY STAPLES = THESE EASY GARLIC KNOTS

Steps:

• Preheat oven to 375°F
• Prepare a parchment paper-lined baking sheet
• Divide pizza dough evenly to make 16 pieces
• Roll each piece into a 4- to 5-inch length, then tie into a single knot and place on the prepared baking sheet
• Repeat with remaining dough
• Drizzle 1 tablespoon olive oil evenly over the knots and season with sea salt
• Bake until lightly golden, 15 to 20 minutes
• In a small saucepan, heat the remaining 1 tablespoon olive oil and the butter over medium heat
• Add garlic, salt, pepper, and parsley
• Cook gently until it foams and sizzles, 2 to 3 minutes, lowering the heat as needed to keep the garlic from browning
• Set aside
• When the knots finish baking, immediately transfer to a serving bowl, add the garlic butter, and toss to coat
• Serve warm

HOMEMADE GARLIC KNOTS

Steps:

• Preheat the oven to 425 degrees.
• Line a baking tray with parchment paper and set it aside.
• Prepare the dough according to the package. Let it rest for 45 minutes to an hour before using it.
• Once the dough has rested, dust your hands with flour and roll the dough into 5-6 inch long ropes. They are about 1 inch thick.
• Tie the ropes into knots and place them on the baking tray. I was able to get 14-15 medium / large sized knots.
• Bake the knots for 10-12 minutes at 425 degrees.
• While the dough is baking, heat the butter and olive oil in a saucepan over medium heat.
• Add the minced garlic and let it simmer until fragrant but not browned.
• Once fragrant, reduce the heat to low, and add the fresh chopped parsley. Stir well.
• Once the knots are finished baking toss them in the garlic butter mixture. Toss until they are well coated.
• Dust them with the grated parmesan cheese and extra fresh chopped parsley.
• To get the parmesan cheese extra crispy broil the knots in an oven safe pan for 1-2 minutes.
• Finish them with a pinch of flaky salt and serve warm.

RECIPE: GARLIC DOUGH KNOTS

Steps:

• Add the flour and salt into a large bowl, then dissolve the yeast in the water. Pour into the flour as you mix, then include the olive oil is you wish. Keep mixing until you have a smooth soft dough then knead for 10 minutes by hand or about 5 in a machine with a dough hook until it's soft and elastic. Roll into a smooth ball and place into a lightly oiled bowl. Cover with a tea towel and leave to prove at room temperature until doubled in size (1- 2 hours).
• Crush the garlic a little, but they can remain whole, and place into an oven-proof dish with the rosemary and olive oil. Heat in the oven at 120°C for about an hour to very slowly confit the garlic and infuse the oil. Leave to cool completely.
• Melt the butter in a saucepan, then add the minced garlic and cook for a minute to mellow the intense raw garlic flavour. Remove from the heat and stir in the chopped chives and parsley. Leave to cool.
• Preheat oven to 180°C. Take chunks of dough and roll each into a thin sausage on a lightly floured surface. Twist into a simple overhand knot, tucking in the ends, then place on a lined baking tray.
• Brush the herb butter over the dough knots, and sprinkle with salt and pepper. Bake for 15 minutes until the knots turn golden.
• Whisk the egg yolk, lemon juice, mustard and salt and pepper together in a bowl then continue to whisk as you VERY slowly drip in the cooled garlic infused oil. Keep dribbling and whisking until the mixture thickens to a mayonnaise consistency. Serve the warm garlic dough-knots with the garlic dip.

GARLIC KNOTS

Steps:

• Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.
• In a large bowl, combine 1 cup (125g) of flour, instant yeast, sugar, salt, and garlic powder and stir well.
• Add olive oil and warm water and use a wooden spoon to stir until all ingredients are well-combined.
• Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough forms a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video below recipe for visual). The dough will still be tacky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Transfer your dough to prepared bowl and roll the dough through the oil until the entire surface of the dough is lightly coated with oil, then cover the bowl tightly with plastic wrap and place on top of your oven to rise for 30 minutes or until doubled in size.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface. Form into a log about 15" long and cut into 9 even pieces.
• Roll each piece between your palms and slightly pull it to form a rope about 8" long (lightly dust the dough with flour if needed).
• Carefully tie each rope into a knot (see video for guidance) and place on prepared baking sheet. Lightly brush with olive oil if desired.
• Set tray on top of warm oven and let garlic knots rest/rise for 5 minutes before baking.
• Transfer to oven and bake on 400F (205C) for 13 minutes or until just beginning to turn a light golden brown.
• While garlic knots are baking, prepare Garlic Butter.

EASY GARLIC KNOTS

Steps:

• Set pizza dough out on the counter and bring to room temperature, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Roll dough on a floured surface into a rectangle. With the shorter side of the rectangle facing you, use a pizza cutter or knife to cut twelve 1 1/2 inch wide strips parallel to you. Then cut right up the middle to cut those strips in half.
• Twist each strip and tie into a loose knot. Place knots on the prepared cookie sheet.
• Melt butter in a small pan over low heat. Add garlic and cook until fragrant, 1 to 2 minutes, being careful not to burn. Remove from the stove and stir in parsley. Brush on top of all garlic knots.
• Cook in the preheated oven until knots are light brown, about 15 minutes. Remove from the oven and brush with remaining butter mixture, then sprinkle with Parmesan cheese. Serve warm.

HOMEMADE GARLIC KNOTS

Steps:

• If you're using a pre-made pizza dough, make sure to take it out of the fridge at least 20 minutes in advance, to let it get up to room temp. Flour your surface, coat the dough in flour on all sides and let it sit to warm up.
• Pre-heat oven to 400℉. Line a baking sheet with parchment paper.
• Once your dough is ready to go, lift it up, rotate it and stretch it to form it into a long, oval shape. Then, cut it into strips of equal width. I usually get just over a dozen strips.
• Roll each strip in flour to coat them on all sides, then stretch them out till they're about 8 inches long, and then tie them into quick, loose knots. Place each knot on your baking sheet about an inch apart.
• In a small pan, melt the butter over medium-low heat. Once melted, add in the garlic and let simmer for about a minute.
• Using a basting brush, evenly paint each knot with the butter-garlic mixture. Butter them liberally!
• Quickly grind course sea salt and dust Parmesan cheese over the top of the knots as needed, before placing them into the oven.
• Bake for approximately 18 minutes. They should look slightly browned when done.
• Optional: Serve with a side of marinara for dipping!

GARLIC KNOTS RECIPE

Steps:

• Preheat oven to 450° F. Line a large baking sheet with parchment paper.
• Divide the pizza dough into 12 equal-sized pieces. Roll each piece into an 8-inch rope and twist the rope into a knot shape, tucking the ends in if they stick out too much.
• In a small, microwave-safe bowl, heat the butter and olive oil until the butter is melted. Stir in the garlic, oregano, and salt. Brush each shaped knot with the garlic butter (you'll use about half of the butter here). Reserve the remaining garlic butter. Sprinkle some Parmesan cheese over the top of each knot.
• Bake for about 10 minutes, just until the knots are starting to brown. Keep an eye on them towards the end of the time - the garlic can burn easily.
• While the garlic knots are baking, return the bowl of garlic butter to the microwave, cover the bowl with a piece of wax paper or a paper towel, and heat for about 30 seconds on high power.
• Fresh from the oven, brush the knots with the remaining garlic butter, sprinkle with extra parmesan cheese, and serve while the knots are still warm and buttery.

GARLIC KNOTS RECIPE

Steps:

• Proof the Cheese
• In a deep bowl, add active dry yeast, sugar and luke warm water.
• Mix well.
• Cover and rest the dough for 10 minutes to rise.
• Preparation of Dough
• Now in a same bowl, add all purpose flour, salt and oil.
• Mix well to make a soft dough.
• Cover and Rise the Dought
• Now cover the dough and keep it on warm place for 2 hours to rise the dough.
• After 4 hours, punch the dough to release air and knead for 5 minutes to make soft texture.
• Distribute the dough to make long rolls.
• Shape the Knots: Take the small portion of the dough and roll it on flat board to make it long.
• Now hold the to edges and make a knot as shown in video (01:52 - 01:58)
• Make all the knots and place it on greased baking tray.
• Now cover the garlic knots for 30 minutes to rise.
• Preheat the oven at 220°C or 428°F.
• Prepare the Topping: In a bowl, add butter, grated garlic, cilantro and oregano.
• Mix well.
• Apply the topping on proofed garlic knots.
• Sprinke sesame. (optional)
• Place the baking tray in preheated oven and bake for 15 to 20 minutes.
• After 15 minutes, the garlic knots will be ready.
• Brush up with garlic butter and serve!

HOMEMADE GARLIC KNOTS WITH PARMESAN YOGURT DIP

Steps:

• Preheat your oven to 220°C (425°F), and line baking sheet with parchment paper.
• Take a big pinch of pizza dough, roll it between your hands to make it longer, and then tie it into a knot and place on baking sheet. Repeat with the rest of the dough, and set aside to rise for a few minutes.
• Mince garlic cloves as much as you can, then add sea salt and turn it into a paste by pressing everything with the side of your knife.
• Add parsley leaves and cut it over the garlic paste and finely as you can.
• Melt butter over medium heat. When it's all melted, add parsley and garlic paste mixture, and let everything fry in the butter for 30 seconds, and move off the heat. Let it cool down for a few minutes.
• Brush half of this garlic mixture over the pizza dough knots, and bake them in preheated oven for 12-15 minutes, until they are puffed and formed a crust.
• In the meantime make a yogurt parmesan dip by mixing together Greek yogurt, mayo, grated parmesan and fresh parsley.
• As soon as you get them out of the oven, brush the rest of the garlic mixture over, and serve immediately with the dip that you've made. Enjoy!

PARMESAN GARLIC KNOTS RECIPE

Steps:

• Thaw Rhodes Rolls according to package instructions. You may thaw them in the refrigerator overnight if desired.
• Pull and roll each roll into a rope, about 8" long. Then tie the rope into a knot tucking ends underneath. Set rolls on a greased baking sheet. I like to line my baking sheet with parchment paper.
• Let knots rise for about 20 minutes.
• Preheat oven to 400 degrees.
• Melt butter in the microwave. Add parsley and garlic paste or garlic powder. Stir and generously brush over knots, reserving some butter for later. Sprinkle tops of knots with half of the Parmesan cheese.
• Bake for 10-15 minutes or until golden brown.
• Brush knots with remaining butter and sprinkle with the rest of the cheese.
• Serve warm. Reheat leftovers in the microwave.

GARLIC KNOTS

Steps:

• Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy.
• Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/4 cup sugar, warm milk, butter, egg and salt. Blend mixture until combined.
• While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
• The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
• Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)
• Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
• Gently punch the dough down. Add a little flour to your countertop or work surface (or spray it lightly with cooking spray).
• Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about 1/2 inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.
• Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
• Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
• Bake for 10-12 min. or until lightly golden on top.
• While they're baking, make the garlic sauce by combining all ingredients in a small bowl.
• After removing knots from oven, while still warm, brush them lightly with garlic sauce.

GARLIC KNOTS RECIPE

Steps:

• Prepare baking pans by lining them with parchment paper and spraying with non-stick spray.
• Open the can and roll out the pizza dough. You want to form it into a large rectangle.
• Cut the rectangle in half so that you have 2 equal squares of dough.
• Cut each square into 4 strips. Cut these strips in half. You should now have 16 (fairly) equal pieces of dough.
• Roll each strip into an 8-inch rope. Tie the rope into a knot (you can choose whether to tuck the ends under or not).
• Place each knot on the pan lined with parchment paper and sprayed. Leave a little space between each knot to allow for rising.
• Lightly cover the pans and allow the knots to rise until doubled in size (I found this took about an hour.)
• Heat the oven to 400 degrees.
• Melt butter and stir in seasonings: garlic powder, oregano, and parsley. (Save the parmesan for later.)
• When the knots have finished rising, brush on the butter mixture, and save some for later.
• Bake for 15-20 minutes or until golden.
• Add 2 Tablespoons parmesan cheese to the leftover butter mixture.
• Allow the knots to cool slightly, then brush this mixture over the knots. Sprinkle them with extra cheese if you'd like!
• Optional: Serve with marinara dipping sauce on the side.

GARLIC KNOTS

Steps:

• Preheat oven to 400 degrees.
• Roll dough into a rectangle and cut into strips. Cut strips in half.
• Tie strips into knots and place on a greased baking sheet. (try to make them small, they will rise!).
• Melt butter and mix into it the garlic, garlic poweder and oregano.
• Brush butter mixture over the tops of the knots and place in oven.
• Cook for about 10 minutes, rotating pans halfway through.
• Keep your eye on them. As soon as the tops feel dry take them out. They will be nice an doughy on the inside!
• Toss them in the butter mixture and let stand for about 5 minutes or so.
• Sprinkle with parmesan cheese and toss again.
• Serve immediately.

GARLIC KNOTS

Steps:

• Preheat oven to 400 degrees with oven racks in upper and lower thirds of oven. Lightly oil 2 large baking sheets.
• Divide pizza dough in half. Keep half of dough covered with a clean kitchen towel. Gently roll out other half into a 10" square on a lightly floured surface with a lightly floured rolling pin. Use hand to pull corners, if dough is very elastic. Cover with a clean kitchen towel and allow to rest about 3 minutes.
• Cut dough square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3" wide). Cover strips with clean kitchen towel.
• Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knot 1" apart in staggered rows on 1 large baking sheet. Keep knots covered with clean kitchen towel.
• Roll out and cut remaining dough, then form into knots and arrange on second baking sheet.
• Bake, switching position of baking sheets halfway through baking, until golden, 20-25 minutes.
• While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
• Knots can be baked, but not coated 2 hours ahead. Reheat on a large baking sheet in a preheated 350 degree oven until hot, 3-5 minutes. Toss immediately with garlic oil and sprinkle with cheese and parsley.

HOMEMADE GARLIC KNOTS

Steps:

• Preheat oven to 375° (or temperature on package) and grease a baking sheet.
• Roll out pizza dough and cut each package into 12 (or 24 for mini garlic knots) pieces. Roll into tube shaped pieces. Tie each into a knot and put on the baking sheet.
• Bake for 10-12 minutes (or 6-8 for mini), or until golden brown.
• While baking, melt the butter in a saucepan over medium heat. Add garlic and saute for 1 minute. Remove from heat and stir in salt and parsley.
• Baste each garlic knot generously with the garlic butter sauce, coating all sides except the bottom. Sprinkle with Parmesan.
• Serve immediately or let sit at room temperature until ready to serve.

GARLIC KNOTS

Steps:

• Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
• Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
• Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
• Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
• Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.