Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup warm water (105°F – 115°F)
- 1 teaspoon active dry yeast
- 1 teaspoon kosher salt
- 1/4 cup extra virgin olive oil, divided, plus extra for greasing
- 3 cloves fresh garlic, finely minced
- 1 teaspoon granulated sugar
- 1 teaspoon fresh rosemary, finely chopped
Instructions
- Step 1: In a large bowl, combine the warm water and granulated sugar, then sprinkle the active dry yeast over the top. Let stand for 5-10 minutes until foamy. Stir in the flour and salt until a shaggy dough forms, then knead on a lightly floured surface for about 5 minutes until smooth and elastic.
- Step 2: Place the dough in an oiled bowl, turning to coat, and cover tightly with plastic wrap. Let rise in a warm place for 60-90 minutes, or until the dough has doubled in size. Preheat the oven to 375°F (190°C) and generously grease a standard 12-cup muffin tin.
- Step 3: While the dough rises, prepare the topping by whisking the remaining 1/4 cup of olive oil, the minced garlic, and the chopped rosemary in a small bowl; set aside to infuse.
- Step 4: Punch down the dough and divide it into 12 equal portions. Roll each portion into a small ball and place one ball into each cup of the prepared muffin tin. Use your fingertip to create several dimples on the top of each dough ball.
- Step 5: Brush the tops of the muffins generously with the reserved garlic and rosemary oil mixture, ensuring some garlic pieces are distributed evenly. Allow the muffins to rest in the tin for a final 15-minute proof.
- Step 6: Bake for 18 to 22 minutes, or until the tops are golden brown. Remove from the oven, let cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Keep leftover muffins fresh for up to three days by storing them in an airtight container at room temperature, avoiding the refrigerator which tends to dry out the bread texture.
- To revive the texture and aroma, reheat muffins briefly in a toaster oven or a 350°F oven for 5-7 minutes until they are warm throughout and the garlic oil smells fragrant.
- These savory muffins are fantastic served alongside a hearty tomato soup, or split and brushed with extra virgin olive oil for dipping.
- For maximum garlicky flavor, make the oil topping mixture immediately before starting the dough so the garlic and rosemary have maximum time to infuse while the dough completes its first rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American