Garlic Rosemary Muffins (Print Version)
# Ingredients:
→ Base
01 -
Pre-made pizza dough (24 ounces)
02 -
Light olive oil (a little less than ½ cup)
→ Aromatics & Seasonings
03 -
8 garlic cloves
04 -
4 fresh rosemary sprigs
05 -
Coarse salt
# Instructions:
01 -
Let dough rise to room temperature in an oiled bowl, then cut it into 12 equal sections, keeping handling minimal.
02 -
Drizzle 1 teaspoon of olive oil in each muffin slot.
03 -
Roll dough bits into small balls, put them in the greased muffin tin, cover them up, and rest them near the oven set to 400°F.
04 -
Mince the garlic and strip rosemary leaves, and then put them aside.
05 -
Warm the leftover oil until it’s hot (test by adding a little water), take it off the heat, and stir in the garlic and rosemary.
06 -
Pour that infused olive oil over the dough balls, press your fingers in to create pockets, and push the garlic and rosemary bits into the indentations.
07 -
Pop it in the oven for 14 to 16 minutes, covering it lightly in foil if it’s browning too fast.
# Notes:
01 -
Store-bought canned dough is an acceptable shortcut.
02 -
Don’t knead too much—keeping the bubbles is key for texture.
03 -
Allowing the dough time to rest brings out better flavor.
04 -
Don’t be stingy with the olive oil—it’s crucial!