Ingredients
Equipment
Method
- In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let stand for 5-10 minutes until foamy and bubbly.
- Add flour, salt, and 1/4 cup olive oil to the yeast mixture. Mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 60-90 minutes until doubled.
- Generously grease 12 standard muffin cups with olive oil.
- In a small bowl, combine minced garlic with 2 tablespoons olive oil and chopped rosemary.
- Punch down risen dough and divide into 12 equal portions.
- Shape each portion into a smooth ball and place seam-side down in prepared muffin cups.
- Using fingertips, gently press dough to create dimples across the surface.
- Brush each muffin generously with garlic-rosemary oil mixture.
- Sprinkle with coarse sea salt and press a small rosemary sprig into each top.
- Cover loosely and let rise for 20-30 minutes until puffy.
- Preheat oven to 400°F (200°C).
- Bake for 18-22 minutes until golden brown and hollow-sounding when tapped.
- Brush hot muffins with additional olive oil, cool 5 minutes in tin, then transfer to wire rack.
- Serve warm or at room temperature with soups, salads, or Italian dishes.
Notes
These muffins freeze beautifully for up to 3 months. Reheat frozen muffins in a 350°F oven for 10-12 minutes. For best results, use high-quality extra virgin olive oil. Store at room temperature in an airtight container for up to 3 days.