Cacio e Pepe Garlic Knots

Instructions

1. Add the measured water to the base of a stand mixer or a mixing bowl, then add all remaining ingredients. Using a dough hook attachment, mix on low speed for about 15 minutes, or until the dough is smooth and fully developed. If the dough climbs the hook, stop the mixer and press it down as needed. The finished dough should have a temperature of 76–78°F.
2. Transfer the dough to a lightly oiled bowl and cover with plastic wrap, leaving room for expansion. Let the dough rest at room temperature for 60 minutes, or until it has nearly doubled in size.
3. While the dough is rising, combine minced garlic and Olitalia Extra Virgin Olive Oil in a small saucepan. Heat gently on low until the garlic begins to sizzle, about 3–5 minutes. Remove from heat, allow to cool to room temperature, then stir in chopped oregano. Set aside.
4. Lightly grease a sheet pan or line it with parchment paper. Turn the dough onto a clean work surface and divide it into 12 equal pieces (about 65g each). Roll each piece into an 8-inch rope, then tie each rope into a loose knot. Arrange the knots evenly on the prepared pan and cover loosely.
5. Let the shaped knots rise at room temperature until they increase to about 1.5 times their original size. This will take approximately 1 to 2 hours, depending on room temperature.
6. When the knots are almost ready, preheat the oven to 400°F.
7. Bake the knots in the center of the oven for 12–15 minutes, until they are golden brown.
8. Remove the knots from the oven and immediately brush them with the garlic herb oil and an extra sprinkle of pecorino and black pepper.
9. Allow them to cool slightly before serving and enjoying!

Notes

• These are best enjoyed warm and fresh but can be stored in an airtight container for up to 24 hours and reheated before serving.