Ingredients
Method
Preparation
- In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Add the warm water and 2 tablespoons of olive oil. Mix until you form a soft, sticky dough.
- Knead the dough for 5 to 7 minutes until it is smooth. Then, cover the bowl and let it rise until it has doubled in size, which takes about 1 hour.
- Lightly oil a muffin tin. Divide the dough into 12 portions and press each portion into the muffin cups to form small rounds.
- Mix the minced garlic with a little olive oil and the chopped rosemary. Spoon this mixture onto each round and press it into the dough.
- Let the muffins rise for another 15 to 20 minutes.
Baking
- Preheat your oven to 200°C (400°F) and bake the muffins for 15 to 20 minutes until they are golden brown.
- Remove the muffins from the oven, brush the tops with the remaining olive oil, and sprinkle with flaky sea salt and parmesan cheese if you want.
- Serve warm.
Nutrition
Notes
These muffins are best served warm and can be enjoyed on their own or as a side for soups and salads. They pair well with dips like hummus or olive oil. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze them wrapped in plastic wrap and reheat in the oven as needed. Tips: Measure ingredients accurately, ensure warm water is not too hot for the yeast, and feel free to experiment with different herbs.