A couple of months ago when I went to LA, my brother took me to a restaurant called Milo and Olive. Milo and Olive is an incredible Italian restaurant and you can watch them cook and prepare the food if you are sitting at the bar (I'm a huge sucker for that sort of thing!). We were watching them prepare the garlic knots when we decided we just had to order one as an appetizer (totally against my gluten-free diet, but I owned the consequences). From what we gathered, they were taking smaller portions of their regular pizza dough, putting some roasted garlic and herbs in the middle, and tying them off at the top. When we got our garlic knot, it was hot and steamy and overflowing with garlic and olive oil - we were in heaven.
I decided right then and there that I need to create my own version for Feast & Dwell. I have no idea what their actual recipe is, and I just went with my gut and chose ingredients that I knew I would love together. I made pizza dough in the bread machine (seriously bread machines are life savers when it comes to making basically any kind of bread) and roasted some garlic and mixed it with olive oil and thyme. In my opinion, you really can't go wrong with that combination. Milo and Olive's garlic knots were a little crispy on the outside, but I personally prefer nice, soft and fluffy dough which is what this recipe will give you if they are cooked just right.
I would probably serve these as a starter to a lovely Italian meal and you can give one to each person or they are definitely big enough for two people to share.
These little chubby balls of dough really are garlic-y, soft, deliciousness straight from heaven. Maybe it's because I haven't had legit gluten in ages, but man-oh-man, my mouth was one happy camper.
STUFFED GARLIC KNOTS
- 1 cup warm water
- 1 tablespoon honey
- 2 teaspoons salt
- 2 tablespoons olive oil
- 3 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 3 heads of garlic
- 2 tablespoons olive oil
- 4 springs of thyme
- In a bread machine, place water, honey, salt, olive oil, flour and yeast in that exact order. Turn machine on dough cycle.
- Meanwhile, preheat your oven to 400°F. Peel the paper-y layer off each head of garlic and chop the ends off to expose the garlic cloves. Place the heads of garlic in a large ramekin and drizzle with the 2 tablespoons of olive oil. Cover the ramekin with foil and place in oven for 30 minutes or until garlic is soft.
- After garlic is done cooking, take out of the oven and allow to cool until you can handle the garlic with your hands. In a small bowl, squeeze each head of garlic allowing the cloves to slide out. Pluck the thyme leaves from their springs and place in bowl with a tiny drizzle of olive oil. Gently mix and then mash the garlic cloves with the back of a fork. Set aside.
- Once the dough is done, place on a lightly floured surface and separate into four equal parts and form into balls. Using your hands, gently flatten the balls and pull the edges until you have 5-6 inch circles.
- Scoop a tablespoon of the garlic mixture into the center of each dough circle. Gather up the sides of each circle and tie with baker's twine.
- Brush your garlic knots with olive oil and place on a pizza stone or baking sheet. Put in your preheated oven (still at 400°F) for 15 minutes or until outsides of your knots are golden brown.
- To serve, cut a slit in one side of your knot to allow the garlic inside to spill out a bit and drizzle the top with more olive oil. Serve immediately.
*NOTE: you can always add about a teaspoon of herbs to the dough to add some fun flavor to your pizza dough!