Ingredients
- 2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup olive oil, plus extra for drizzling
- 1 cup warm water (about 110°F)
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Coarse sea salt, for sprinkling
If you’re missing an ingredient, don’t worry! You can substitute dried rosemary for fresh, just use half the amount. If you’re out of olive oil, any neutral oil will do in a pinch, though the olive oil adds a lovely richness.
Instructions
- Preheat your oven to 375°F and lightly grease a 12-cup muffin tin with olive oil.
- In a large mixing bowl, combine the flour, yeast, salt, and sugar. Mix well.
- Add the warm water and 1/4 cup olive oil to the dry ingredients. Stir until a sticky dough forms.
- Fold in the minced garlic and chopped rosemary, distributing evenly throughout the dough.
- Divide the dough evenly among the muffin cups, filling each about halfway. Cover with a clean towel and let rise in a warm place for about 30 minutes, or until doubled in size.
- Drizzle the tops with olive oil and sprinkle with coarse sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the muffins sound hollow when tapped.
- Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
These steps are inspired by my time spent experimenting in my kitchen, where patience and a bit of creativity can turn simple ingredients into something extraordinary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International