Preheat the oven to 400°F (205°C) and prepare a baking sheet with parchment paper. In a mixing bowl, combine 1 cup (125 g) of the bread flour with the instant yeast, sugar, salt, and garlic powder, stirring thoroughly. Pour in the olive oil and warm water, mixing with a wooden spoon until incorporated. Add an additional cup of flour gradually, continuing to mix until a soft, elastic dough forms that begins to pull away from the sides of the bowl. Include up to ⅓ cup more flour if necessary, maintaining a tacky but workable texture.

In a separate large bowl, brush the interior generously with olive oil. Transfer the dough into this bowl, turning it to coat completely in the oil. Cover securely with plastic wrap and allow the dough to rise atop the oven for 30 minutes, or until it doubles in size.

Once risen, gently deflate the dough and place it on a floured surface. Shape it into a 15-inch log and divide evenly into 9 pieces. Roll each piece into an 8-inch rope, dusting with flour as needed, and tie each into a knot. Position the knots on the lined baking sheet and brush with additional olive oil if preferred. Let rest atop the warm oven for 5 minutes.

Bake in the preheated oven for 13 minutes, until the knots begin to turn lightly golden. During baking, melt the butter with the minced garlic in a small saucepan over medium-low heat until aromatic. Remove from heat and stir in the basil.

Upon removing the knots from the oven, generously brush them with the prepared garlic butter. Sprinkle with grated parmesan if using, and serve warm.