Combine the water, olive oil, sea salt, sugar, and active dry yeast in a large mixing bowl. Wait about 5 minutes to ensure yeast is activated.

Add in the flour and mix with hands. Remove from the bowl to a lightly floured work surface if needed to shape into a ball. Place back into a large clean bowl, cover with saran wrap and a kitchen towel, and set in a warm spot to proof until doubled in size (usually 1-3 hrs depending on initial water temp and warmth of proofing area).

Chill the dough for about 30 minutes to make it easier to handle (this can be skipped if you don't have time) and set up your knotting station. Make sure you have prepared baking sheets ready to go. Put out a large wooden cutting board lightly floured. Roll out your dough, and using a pizza cutter, cut out the dough into strips.

Oil your hands to help keep the dough from sticking. Tie each strip into a knot (over, under, and through) and place on your prepared baking sheet until all of the knots are finished. Place knots about an 1 1/2" apart. When finished with all of the dough, cover each baking sheet with a dry, thin kitchen towel, and place in a warm, draft-free spot to rise; for at least one hour.

Preheat oven to 400° F

After knots have doubled in size, remove the kitchen towel and place sheet pans in the oven. Bake for approx. 12-15 min. or until golden.

While the rolls are baking, prepare the garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan. Add chopped parsley and set aside.

After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Sprinkle with freshly grated parmesan cheese.

Best served warm, but still good at room temp.