Ingredients
Scale
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (about 110°F / 43°C)
- 2 tablespoons extra virgin olive oil (plus more for brushing and greasing)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Flaky sea salt, for topping
Instructions
- In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until foamy.
- Add the olive oil, salt, and flour. Mix until a sticky dough forms. If the dough is too wet, add a bit more flour, one tablespoon at a time.
- Drizzle olive oil over the dough, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- Meanwhile, grease a standard 12-cup muffin tin generously with olive oil.
- In a small skillet, heat 2 tablespoons of olive oil and sauté the minced garlic over medium heat for 1–2 minutes until fragrant. Remove from heat and stir in the chopped rosemary.
- Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Shape each into a rough ball and place into the greased muffin cups.
- Lightly press each dough ball down into the cups, then cover loosely and allow to rise for another 20–30 minutes.
- Preheat the oven to 400°F (200°C).
- Brush the tops of the dough with the garlic-rosemary olive oil mixture and sprinkle with a pinch of flaky sea salt.
- Bake for 18–22 minutes, or until golden brown on top and lightly crisp around the edges.
- Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
For extra flavor, you can add sliced olives, sun-dried tomatoes, or shredded cheese before baking.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for the best texture.
Freeze cooled muffins in a zip-top bag for up to one month.
- Prep Time: 15
- Cook Time: 20