C&O Trattoria Venice Garlic Knots
Prep 20 mins Rise 30 mins Bake 10 mins Eat 1:00
These Garlic Knots are super easy to make and are crazy good. I’m apologizing in advance for teaching you how to make these addictive little morsels. If you’ve eaten at C&O Trattoria (aka Cheese & Olive) near the beach in Venice, California, you know what I mean. They are served there to everyone and I dare you to eat only two or even four! They are made from fresh-made pizza dough and tossed with a butter garlic herb sauce. Perfect to serve at a Super Bowl party or whenever you have an excuse! But I’m warning you, serve them piping hot out of the oven only when you have enough people to chow down. You don’t want leftovers!
Jeremy makes the One-Minute Pizza Dough in the food processor.
Making the Pizza Dough
My friend, Tracie suggested we make these in our Soups, Stews and Bread class. I welcomed the challenge. The youngest person in the class gets to demonstrate making the fresh-made pizza dough in only one minute, so that was Jeremy. He placed the flour, yeast and sugar in a food processor bowl, then added a small amount of warm water to wet the yeast and activate it. Then add salt and olive oil. Whir it around in the food processor. There is no measurement for the water. Stream more warm water slowly through the feed tube….just until you hear that sound,,.the sound of the dough ball coming together. No more water. If you do add too much water, and the dough is not forming into a ball, just add more flour until the ball comes together. Click here to learn how to make fresh-made pizza.
Shape the Garlic Knots
Dump the dough ball into an oiled bowl with the blade. Use a rubber spatula to get any extra dough from the bowl. Oil your fingers to prevent sticking if you need to touch the dough or to remove the blade. Cover the bowl with plastic wrap and let rest about a 1/2 hour or more as it rises.
After dough is rested, use a pizza cutter to cut into 5″ long strips. Roll them in flour and then tie them in a knot.
Now it’s time to make the Garlic Knots. Place the rested dough onto a floured surface and roll it out into about a 10″ square 1/2″ thick.
Slice the dough strips with a pizza cutter.
Roll the dough strips in flour and then tie in a short knot.
Garlic Knots are shaped and placed on a baking sheet to rise.
Place the knots on a parchment lined baking sheet, cover loosely with plastic wrap or a kitchen towel and let rise in a warm place until doubled, about a 1/2 hour.
Garlic Coating can be made in the microwave oven.
Make the Garlic Coating
While the Garlic Knots are rising, heat the oven to 400° and make the garlic coating. Place butter and olive oil in a bowl and cook in a microwave oven about 1 minute or until the butter is melted. Add garlic and cook another minute. Add herbs and set aside. Ladle a small portion of the coating into a large bowl to toss one batch of the Garlic Knots, planning so that you have a fresh coating for each batch.
Let the Garlic Knots double in size before baking.
Baking the Garlic Knots
Once the Garlic Knots have risen, place one tray of them in the hot oven for about 10 minutes or less, just until they turn a golden color.
Garlic Knots are baked until a golden brown.
We discovered that we liked the Garlic Knots best slightly underdone – barely golden. They were soft and yummy this way. Try it at different baking times and decide for yourself. I recommend staggering the baking of the Garlic Knots so that you have fresh ones coming out in stages during your party.
Toss the Garlic Knots with the garlic coating quickly.
As soon as you pull the Garlic Knots out of the oven, toss them in your bowl with one portion of the garlic coating and use a rubber spatula to coat the Garlic Knots well.
These addictive Garlic Knots will disappear as soon as they are out of the oven.
Line a serving basket with the parchment paper and toss the coated Garlic Knots in the basket. Sprinkle kosher salt over them. Serve immediately, You will have people hovering over you waiting for the next batch to come out. I’ve warned you of how addictive these things are, so pace yourself and your guests! …and when you are in Venice Beach, visit C&O Trattoria to compare their Garlic Knots and eat some delicious Italian food.
Print this recipe.
Garlic Knots Recipe
Ingredients
- 1 Tablespoon yeast or 1 package Rapid Rise preferred
- 1 Tablespoon sugar
- 4 cups + all-purpose flour
- 3 Tablespoons olive oil
- 1 teaspoon salt
- warm water
Garlic Coating
- 4 Tablespoon + Olive oil
- 4 Tablespoon + Butter
- 8 cloves garlic cloves minced
- 1/2 cup chopped herbs - parsley basil or oregano
- kosher salt to taste
Instructions
- Measure flour into bowl of food processor. Place the yeast and sugar together and place the salt and olive oil on the other side of the bowl. Add 1/2 cup warm water to yeast to begin to activate it. Bubbles will begin to form in the yeast mixture. With motor running, add enough warm water through the feed tube of the food processor to bring all ingredients together into a moist, but not wet ball. If mixture is too dry, add more water. If mixture is not coming together, then add more flour, a little at a time. Oil your fingers when working with dough to prevent sticking.
- Place your dough in a bowl and cover with plastic wrap. Leave in a warm place to rise until double its size - about 45 minutes or an hour. (If using Rapid Rise, it should be ready in about 30 minutes.) You can leave it sit longer to develop more flavor and then continue to punch down the dough and let it rise. Or you can place in refrigerator and bring up to room temperature the next day before using.
- Preheat oven to 400°. Line several sheet pans with parchment paper.
- To use, divide dough in half and place dough on a well floured surface and roll it out with a rolling pin to a 1/2" thick rectangle. Turn the dough a 1/4 turn after each roll and reflour surface frequently to prevent sticking. With a pizza cutter, slice the rectangle into 5" x 1/2" strips.
- Roll the dough strips in flour. Tie in a knot and place on the parchment lined baking sheets about 2" apart. Cover the sheet pans with towel or lightly covered plastic wrap, place in a warm spot until they double in size.
- Bake in a 400° oven for 10-15 minutes or until golden.
- While Garlic Knots are baking, make the garlic coating. Place butter and olive oil in a microwave safe bowl and cook in a microwave oven about 1 minute or until the butter is melted. Add garlic and cook another minute. Add herbs and set aside. Ladle a small portion of the coating into a large bowl to toss one batch of the Garlic Knots, planning so that you have a fresh coating for each batch.
- Remove Garlic Knots from the oven and while still warm toss in the bowl with the garlic coating and use a rubber spatula to coat each of the Garlic Knots. Toss into a parchment lined basket. Sprinkle with a pinch or two of kosher salt. Serve immediately.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Garlic Knots Recipe
1 Tablespoon yeast or 1 package (Rapid Rise preferred)
1 Tablespoon sugar
4 cups + all-purpose flour
3 Tablespoons olive oil
1 teaspoon salt
warm water
Garlic Coating
4 Tablespoon + Olive oil
4 Tablespoon + Butter
8 cloves garlic cloves, minced
1/2 cup chopped herbs – parsley, basil or oregano
kosher salt to taste
Procedure for making Garlic Knots
1. Measure flour into bowl of food processor. Place the yeast and sugar together and place the salt and olive oil on the other side of the bowl. Add 1/2 cup warm water to yeast to begin to activate it. Bubbles will begin to form in the yeast mixture. With motor running, add enough warm water through the feed tube of the food processor to bring all ingredients together into a moist, but not wet ball. If mixture is too dry, add more water. If mixture is not coming together, then add more flour, a little at a time. Oil your fingers when working with dough to prevent sticking.
2. Place your dough in a bowl and cover with plastic wrap. Leave in a warm place to rise until double its size – about 45 minutes or an hour. (If using Rapid Rise, it should be ready in about 30 minutes.) You can leave it sit longer to develop more flavor and then continue to punch down the dough and let it rise. Or you can place in refrigerator and bring up to room temperature the next day before using.
3. Preheat oven to 400°. Line several sheet pans with parchment paper.
4. To use, divide dough in half and place dough on a well floured surface and roll it out with a rolling pin to a 1/2″ thick rectangle. Turn the dough a 1/4 turn after each roll and reflour surface frequently to prevent sticking. With a pizza cutter, slice the rectangle into 5″ x 1/2″ strips.
5. Roll the dough strips in flour. Tie in a knot and place on the parchment lined baking sheets about 2″ apart. Cover the sheet pans with towel or lightly covered plastic wrap, place in a warm spot until they double in size.
6. Bake in a 400° oven for 10-15 minutes or until golden.
7. While Garlic Knots are baking, make the garlic coating. Place butter and olive oil in a microwave safe bowl and cook in a microwave oven about 1 minute or until the butter is melted. Add garlic and cook another minute. Add herbs and set aside. Ladle a small portion of the coating into a large bowl to toss one batch of the Garlic Knots, planning so that you have a fresh coating for each batch.
8. Remove Garlic Knots from the oven and while still warm toss in the bowl with the garlic coating and use a rubber spatula to coat each of the Garlic Knots. Toss into a parchment lined basket. Sprinkle with a pinch or two of kosher salt. Serve immediately.
Servings: 50 – 74 calories per serving
I love garlic knots! Perfect to go with soup.
I’m really enjoying soup season this year. I’ve developed an incredible repertoire of soups like the one I made yesterday for the Super Bowl. https://freshfoodinaflash.com/2015/09/16/hatch-chile-con-carne/
I have had the C&O Garlic Knots so I know exactly how perfectly delicious these are! YUM! And what fun to do in your cooking class.
I made them again for the Super Bowl party. Dangerous but delicious!
My husband would be so thrilled if these garlic knots appeared at our table.