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Mix yeast in water and let it sit for 10 minutes. If you are using instant yeast, skip this step and add all dough ingredients in together.
Add flour, salt, sugar, olive oil and mix.
Place onto your table and knead for 5-10 minutes until a smooth dough ball has been formed.
Place in a bowl, brush the top of the dough with olive oil, cover with plastic wrap and let it rest at room temperature for 1 hour.
Punch out the air, and separate into 20g pieces. Roll them into tight balls, using your fingers to create surface tension. It should create about 25-30 balls.
Place the doughballs on a baking tray and proof for 30 minutes covered.
In a pan over medium heat, pour over a layer of olive oil, enough to cover the entire pan but not so much that you are deep frying. About 1 cm of oil will be enough.
Lay down your doughballs, one at a time into the pan and cook until both sides are golden brown. Will take about 5 minutes each side.
Immediately brush with garlic butter, salt, parmesan cheese, and parsley.