Description
Small, flavorful pockets of crunchy golden crust and soft, airy interior, infused with garlic and rosemary, perfect as a snack or side dish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt for topping
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together flour and salt. Add frothy yeast mixture, olive oil, garlic, and rosemary. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
- Preheat oven to 375°F (190°C). Punch down the dough, divide into 8 portions, and place in greased muffin tin. Let rise for another 20–30 minutes.
- Sprinkle tops with sea salt and bake for 15–20 minutes until golden brown. Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Brush with extra olive oil while warm for a glossy crust. These muffins can be served warm with soups or as handheld sandwiches.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 1.5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg