Makes 8
Ingredients:
- 100g unsalted butter, very soft
- ½ cup flat-leaf parsley, finely chopped
- 2 garlic cloves, crushed
- ½ quantity no-knead pizza dough – recipe here
- ¼ cup (30g) finely grated smoked cheddar
- 12 sage leaves
Smoked Cheddar & Garlic Bread Knots Method
- Preheat the oven to 240°C (220°C fan forced). To make the garlic butter, place the softened butter, chopped parsley and garlic in a small bowl. Season with salt and mix to combine. Set aside. Place a large baking tray in the oven and heat for 10 minutes.
- Press the dough into a large flat round. Sprinkle with the grated cheese and roll to incorporate. Gently knead the dough into a ball. Divide the dough into 8 equal portions. On a lightly floured surface, roll each dough portion into a 25cm-long rope. Tie each rope into knots. Carefully remove the hot tray from the oven. Lightly grease the tray and place the knots on top.
- Bake the knots for 10 minutes, then remove from the oven. Brush a quarter of the garlic butter over the knots, then top with the sage leaves. Return the knots to the oven and bake for a further 5 minutes.
- Place the remaining garlic butter in a saucepan over low heat and melt. Serve the knots brushed with the melted garlic butter, topped with sage leaves and salt flakes.
Smart Tip:
You can add any cheese you like to these knots, or add 2 tablespoons of chopped, pitted green olives to the dough before rolling and knotting.
Find our No-knead Pizza Dough here.