Combine water, salt, sugar and active dry yeast in a large bowl. Mix to dissolve yeast, than add olive oil and mix well again. Add sifted flour in few additions. Mix to incorporate it, cover, and set in a warm place to rise until it doubles in volume. It can take from an hour to 2 or 3 hours, depending on initial temperature of all the ingredients and the temperature of the place it’s set. Prepare your knotting mise en place – a large wooden cutting board, a rolling pin, a pizza cutter, a container of flour and some oil within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach. Work the dough only with generously oiled hands – this way it won’t stick to them. Divide the dough in three parts to make it easier to handle. Take the first third and flatten it onto the board. Spread it into an even rectangle using the oiled rolling pin, or with hands. Slice into 12 strips. Dust with flour and roll every strip back and forth to form an even rope. Tie into a loosen knot – it won’t stick to itself if sprinkled with enough flour. Arrange the knots over the baking pans, around 4 cm apart. After each baking pan fills up, cover with dry sack towel. Place the pans in a warm, draft-free spot to rise. Preheat oven to 200°C. When knots have risen bake for 12-15 minutes, or until golden. Switch position of baking pans halfway through baking. While knots are baking, make garlic coating. This is how: slightly warm olive oil, butter and garlic in a small saucepan. Add chopped parsley and remove from heat. After removing the knots from oven, until they are still warm, we brush with garlic coating.