Ingredients:

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 3 cups bread flour
  • 1 1/2 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 3 cloves fresh garlic, minced
  • 1 tsp flaky sea salt

Instructions:

  1. Combine warm water, honey, and yeast in a mixing bowl; stir gently and let sit for 5–10 minutes until frothy.
  2. Stir in 2 tablespoons of olive oil, then gradually add the bread flour and salt. Mix until a shaggy dough forms.
  3. Knead the dough in the bowl for 3–5 minutes until smooth and tacky. Cover with a damp cloth and let rise in a warm spot for 60 minutes or until doubled in size.
  4. Lightly grease a 12-cup muffin tin. Divide the risen dough into 12 equal portions, press them into the cups, and use fingertips to create deep dimples in the tops.
  5. Whisk together the extra virgin olive oil, chopped rosemary, minced garlic, and flaky sea salt. Brush the mixture generously over each muffin, filling the dimples.
  6. Bake at 400°F (200°C) for 18–22 minutes until the tops are mahogany-colored and the edges sound hollow when tapped.