Garlic Rosemary Muffins (Print Version)
# Ingredients:
→ Base
01 -
Half a cup (just under) of high-quality olive oil
02 -
1.5 pounds of ready-made dough for pizza
→ Flavoring
03 -
A generous sprinkle of flaky salt
04 -
8 garlic cloves, finely chopped
05 -
Four rosemary sprigs, leaves chopped off the stems
# Instructions:
01 -
Warm the leftover olive oil on medium. Test with a drop of water—it’ll sizzle when ready. Take off heat, toss in the garlic and rosemary, and stir until the sizzling fades away.
02 -
Grease a bowl lightly and place the dough inside. Let it warm up to room temperature. Cut into 12 equal parts using a knife or scraper, but don’t overdo it when handling.
03 -
Drizzle 1 teaspoon of olive oil into each muffin tin slot.
04 -
Roll each dough piece into a loose ball shape. Put one in each oiled muffin spot. Toss a towel over the top and let them hang out by your preheating oven (set to 400°F).
05 -
Generously spoon the herb oil onto each dough ball, using all of it up. Press down with your fingers to make dimple marks so the herbs stick. Toss some flaky salt on top.
06 -
Pop into a 400°F oven for 14-16 minutes. If the tops look like they’re darkening too fast, cover loosely with foil.
# Notes:
01 -
You can find fresh pizza dough in the fridge section where bakery items are sold.
02 -
Handle dough gently—keeping air bubbles helps make it fluffier.
03 -
Letting the dough rest helps improve the taste and fluffiness.