Ingredients
- For the Muffins:
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup warm water
- 3 tablespoons olive oil (plus extra for brushing)
- 2 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- Sea salt flakes (for topping)
- Parmesan cheese (optional, for topping)
Instructions
- Proof the Yeast: In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
- Mix the Dough: In a large mixing bowl, combine flour, salt, black pepper, minced garlic, and chopped rosemary. Add the yeast mixture and 2 tablespoons of olive oil. Mix until the dough starts to come together.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. If the dough feels sticky, add more flour, one tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover with a kitchen towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the Muffins: Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball and place it in a greased or parchment-lined muffin tin.
- Second Rise: Cover the muffin tin and let the dough balls rise for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Add Toppings and Bake: Brush the tops of the dough balls with olive oil. Sprinkle with rosemary, sea salt flakes, and Parmesan cheese (if using). Bake for 20-25 minutes, or until golden brown and the muffins sound hollow when tapped.
- Serve and Enjoy: Let the muffins cool slightly before removing them from the tin. Serve warm with olive oil or butter for an extra indulgence.
Notes
- You can substitute the Parmesan with another hard cheese of your choice, like Asiago, if desired.
- These muffins can be stored in an airtight container for up to 2 days. To reheat, warm in the oven for a few minutes.
- For an extra burst of flavor, try adding a little more rosemary or garlic on top before baking.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish, Snack
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
