Garlic Knots with Fresh Herbs (Vegan Friendly)

Recipe for the non-vegan and the vegan!

60 mL fresh chopped basil and oregano
3 cloves fresh garlic OR 15 mL garlic salt
40 mL extra virgin olive oil
5 mL sea salt (if you didn't use garlic salt)

combined in small bowl with a brush. *crush up garlic before hand*

FOR THE DOUGH
*Store bought pizza dough can also work*

950 ml unbleached flour
10ml teaspoons sea salt
1 packet active dry yeast
10 mL extra virgin olive oil
100 mL hot water (40.5C)
* a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
pour in water and add the oil.
with a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
work it into a ball with your hands and place on a floured work surface.
the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
Roll out flat on flat service

Cover the flattened dough with the herb-oil mixture. Let sit for a few moments.

You'll need 450 mL of shredded mozzerella cheese OR the GO Vegan Shreds! (you can use any vegan shredded cheese)

Sprinkle on top of your seasoned dough and let sit for a few moments before cutting your dough into strips. Roll them like you would a cinnamon roll. Place in a greased baking dish, putting a little of the oil-herb mixture around the sides (if you wish to)

Bake at 190C for 15-20 Minutes. Pull out and let cool!

You can use a store bought sauce or make your own to drunk in. If you'd like a sauce recipe, just ask!