In a large mixing bowl, combine the plain flour, fast-action yeast, salt, and sugar.

Gradually add the warm water and olive oil to the dry ingredients, mixing until a dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it proof for 1 hour in a warm place until doubled in size.

Preheat your oven to 200°C.

Once the dough has risen, divide it into small portions, about the size of a golf ball, and roll each into a rope. Tie the ropes into knots and place them on a baking tray lined with parchment paper.

Brush the melted butter over each knot and bake for 12-15 minutes until golden brown.

In a small bowl, mix the minced garlic with the remaining butter and fresh parsley.

Remove the knots from the oven, brush them generously with the garlic butter, and sprinkle the grated mozzarella over the top.

Return to the oven for 3-5 minutes until the cheese melts and is bubbly.