Garlic Rosemary Muffins (Print Version)
# Ingredients:
→ Base
01 -
About half a cup of good olive oil
02 -
1.5 lbs of pre-made pizza dough
→ Flavoring
03 -
A couple of rosemary sprigs, leaves stripped and diced
04 -
8 garlic cloves, minced or chopped finely
05 -
Crunchy flaky salt to taste
# Instructions:
01 -
Oil a bowl lightly, then place your dough inside and wait until it warms up to room temperature. Split it into twelve equal parts with a knife or scraper. Be gentle with it.
02 -
Drizzle a small spoonful of olive oil in every space of the muffin tray.
03 -
Take each section of dough and quickly form a loose ball with it. Pop each one into the oiled muffin spots. Keep them covered with a towel and rest them by the oven while it heats up (400°F).
04 -
On medium, warm the remaining olive oil in a little pan. When it's hot (test with a sprinkle of water, it should sizzle), turn off the heat and mix in rosemary and garlic. Stir as it calms down.
05 -
Generously spoon the herb-infused oil onto each ball of dough, making sure it's all covered. Use your fingers to poke little indents in the dough, so the oil and herbs stick. Add some flaky salt over the top.
06 -
Slide it into the oven and cook for 14 to 16 minutes at 400°F. If the tops get dark too fast, loosely set foil over them.
# Notes:
01 -
Check the bakery fridge section for fresh dough
02 -
Keep the dough light-handed while handling—air bubbles make it fluffier
03 -
Giving the dough time to rest brings out its flavor and texture