For the dough: In a large bowl pour in the flour, yeast, salt and garlic granules (making sure the yeast and salt are on opposite sides). Then pour in the water and olive oil. Using your hand, mix the ingredients together to make a rough dough. Then while still in the bowl, knead the dough for 20-25 minutes until the dough is smooth, stretchy, comes away from the sides of the bowl and is much less sticky. Your dough will be ready once it passes the windowpane test. Cover the bowl and leave to prove in a warm environment for 1 hour until doubled in size.
Once your dough has risen, pour it out onto a floured surface and knock the air out slightly. Then shape and roll into a log, about 16inches long. Then cut into 1inch strips, weighing roughly 55g each.
Stretch each strip out to around 9inches and then tie into a knot shape (see pictures in blog post) and place on a baking tray lined with baking paper. You will need two baking trays to make sure the knots have room to grow when baked. Leave the knots to puff up slightly, while you preheat the oven to 200C/180C Fan/Gas Mark 6.
For the topping: Melt the butter and place into a small bowl. Then crush the garlic cloves and add to the butter, with the oregano (or Italian seasoning). Using a pastry brush, brush the knots with the majority of the garlic butter, and then place in the oven. Bake for 32-34 minutes until golden brown, making sure to rotate the trays half way through if you don't have a fan oven.
Whilst the knots are baking, chop the parsley leaves. Once the knots are ready, remove them from the oven and brush the remaining garlic butter over each and sprinkle with parsley leaves.