Start with making the topping, mix olive oil and minced garlic in a small bowl and set it aside so the oil is infused with garlic. You can do this step even days ahead.
Whisk flour, sugar, salt and instant yeast in a large bowl.
Pour in lukewarm milk (it should be warm enough but not hot) and olive oil. Start mixing with a wooden spoon and when the mixture has come together, use your hands to shape it into a ball.
Transfer the dough onto a lightly floured surface and knead until the dough is soft and bounces back when you poke it with a finger.
Transfer the dough back to the bowl and brush with olive oil. Cover and let it rise in a warm place for 90 minutes. Line two baking sheets with parchment paper.
After the dough has risen, gently press it down to remove excess air and then divide the dough into 20 pieces. Shape into a string and then make a knot. Place the knots on the baking sheets, cover and let them rise for another 45 minutes.
Meanwhile, preheat the oven to 350F.
Brush infused olive oil on the knots and sprinkle with dried thyme. Bake in the oven for 15 to 20 minutes until golden brown and fully cooked.
Serve with anything you like!