In a large bowl, combine yeast, sugar, and salt in 2 cups of warm water. Let sit until yeast dissolves (about 5 minutes)
Add 5 cups of flour and 2 Tbsp of olive olive oil to the yeast mixture. Blend until the dough start to form.
Knead dough until it becomes springy and smooth. Approximately 5 minutes using a stand mixer or 10 minutes by hand.
Once soft and silky, place the dough in a large, clean bowl coated with olive oil. Turn the dough once to coat with olive oil.
Cover with a clean, dry dishtowel and let rise in a warm, draft free area until double in size.
Once dough has doubled, punch the dough down and transfer to a lightly flour surface.
Cut dough in half and roll out on floured surface with a floured rolling pin.
Garlic Knots
Preheat oven to 400 degrees F
Grease one large baking sheet
Using a lightly floured rolling pin and a floured countertop, roll out half the dough into a large (roughly 9 inch) square
Cut the square in half with a pizza wheel, then cut each half crosswise into 1 inch strips
Gently tie each strip into a knot, pulling ends slightly to secure, and place knots about an inch apart on the baking sheet
Bake until golden brown , 15-20 minutes.
While knots bake, mix together the minced garlic, salt and olive oil in a large bowl.
Immediately after baking, toss knots in garlic oil, then sprinkle on the parsley and cheese.
Notes
Wrap the knots in foil and bake in a warm 350 degree F oven for 10 to 15 minutes. For a crispier crust warm unwrapped on a baking pan until heated through. You can also microwave a few at a time for about 30 seconds