Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp salt
- ½ tsp garlic powder (optional)
- 1 tbsp chopped fresh rosemary
- ¾ cup warm water
- 1 tsp sugar
- 1 packet (2¼ tsp) active dry yeast
- 2 tbsp olive oil (plus more for greasing)
- 1 clove garlic, minced
- 1 tsp chopped rosemary (for topping)
- Pinch of salt (for topping)
Instructions
- In a small bowl, mix ¾ cup warm water with 1 tsp sugar and 1 packet of active dry yeast. Let sit 5–10 minutes until frothy.
- In a large bowl, whisk together flour, salt, garlic powder (if using), and 1 tbsp rosemary.
- Pour in yeast mixture and 2 tbsp olive oil. Stir until shaggy, then mix gently by hand until dough comes together (soft but not sticky).
- Coat bowl lightly with olive oil, cover dough with damp towel, and let rise in a warm spot for 30–45 minutes until doubled in size.
- Grease a 12-cup muffin tin generously with olive oil.
- Punch down dough, divide into 12 pieces, roll into balls, and place in muffin cups. Let rise 10–15 minutes more.
- Mix 1 tbsp olive oil, 1 minced garlic clove, 1 tsp rosemary, and a pinch of salt. Brush over each muffin top.
- Bake at 375°F (190°C) for 18–22 minutes, until golden and hollow-sounding when tapped.
- Cool in pan for 5 minutes, then remove and serve warm or cool completely for storage.
Notes
Use fresh rosemary and good quality olive oil for best flavor. Don’t rush the rising time or skimp on greasing the pan—both are key for texture and easy removal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 0g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg