Peel, remove the core, and mince <quantity>3</quantity> garlic cloves

Finely chop <quantity>6</quantity> sage leaves and <quantity>2<unit>sprigs</unit></quantity> of oregano

Heat <quantity>60<unit>ml</unit></quantity> of extra virgin olive oil in a small saucepan over low heat. Add the garlic and cook until translucent. Remove from the heat

Add the sage and oregano

Add <quantity>550<unit>g</unit></quantity> of all-purpose flour and <quantity>60<unit>g</unit></quantity> of sugar to a stand mixer bowl

Add <quantity>12<unit>g</unit></quantity> of dry yeast and <quantity>25<unit>g</unit></quantity> of salt. Mix on low speed with the hook attachment until combined

Add <quantity>300<unit>ml</unit></quantity> of lukewarm water. Mix on medium speed until combined

Add a quarter of the olive oil mixture. Mix on low speed until a ball is formed around the hook attachment

Remove the dough from the bowl and shape it into a ball. Place it back in the bowl and cover with a damp cloth. Let it rise in a warm area for about 1h until it doubles in size

Preheat the oven to <temperature>185<unit>°C</unit></temperature>

Transfer the dough to a clean surface. Flatten it and fold it in half. Roll it out into a <quantity>½<unit>cm</unit></quantity> thick rectangle

Cut the dough into <quantity>16</quantity> small strips

Twist each dough strip to make a knot. Press the ends together and tuck them on the bottom

Transfer the knots to a baking tray lined with parchment paper

Brush them with half of the remaining olive oil mixture

Bake the knots for 15m until deep brown

Brush with the remaining olive oil mixture. The garlic knots are ready

Enjoy them while hot!