3/4 cup extra-virgin olive oil
3 tablespoons chopped fresh Freeman Herbs Organic rosemary
2 cloves garlic, finely chopped
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
All-purpose flour, for dusting
Preheat the oven to 375 degrees Fahrenheit.
In a small bowl, combine the extra-virgin olive oil, chopped fresh rosemary, finely chopped garlic, salt, and freshly ground black pepper.
Line two large baking sheets with parchment paper and set them aside.
On a floured work surface, divide the pizza dough into 2-ounce portions. Roll each portion into an 11-inch length.
Dip each length of dough into the oil mixture and tie it into a knot.
Place the knots on the prepared baking sheets, leaving at least 1 1/4 inches of space between each knot.
Cover the knots with plastic wrap and set them aside to rise. Allow them to rise until the dough doesn't spring back when pressed with a finger, approximately 20 minutes.
Bake the knots in the preheated oven until they turn golden brown, for about 20 minutes.
Once baked, let the knots cool on a wire rack for about 5 minutes before serving.