Ingredients
Equipment
Method
Step-by-Step Instructions
- In a small bowl, combine 1 cup of warm water with 2 teaspoons of yeast, letting it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of salt, 2 minced garlic cloves, and 1 tablespoon of chopped fresh rosemary.
- Gradually pour in the yeast mixture, stirring until a shaggy dough forms.
- Move to the countertop and knead for about 5-7 minutes until smooth and elastic.
- Transfer the dough into a greased bowl, covering it with a damp cloth. Let it rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
- Once the dough has risen, gently punch it down to release excess air. Divide the dough into 12 equal portions and shape each into a ball.
- Arrange the dough balls into a greased muffin tin, giving them a little space to expand.
- Cover the muffin tin with a kitchen towel and let them rise again for about 30 minutes.
- Preheat your oven to 375°F (190°C). Brush the tops of the muffins with olive oil and sprinkle grated Parmesan cheese over them if desired.
- Place the tin in the oven and bake for 20-25 minutes, or until the muffins are golden brown.
- Once baked, allow the muffins to cool for about 5 minutes before transferring them to a wire rack.
- Serve them warm, perhaps with a drizzle of olive oil or your favorite dip.
Nutrition
Notes
Store muffins in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 3 months.