Garlic Rosemary Muffins (Print Version)
# Ingredients:
→ Base
01 -
Pre-made pizza dough, approximately 1.5 pounds
02 -
A little under ½ cup of extra virgin olive oil
→ Aromatics & Seasonings
03 -
8 garlic cloves
04 -
4 sprigs of fresh rosemary
05 -
Large, flaky sea salt
# Instructions:
01 -
Let the pizza dough warm up to room temperature while sitting in a greased bowl. Then, divide it into 12 equal portions carefully, being gentle so the dough doesn’t lose its airiness.
02 -
Drizzle a teaspoon of olive oil into each muffin slot to coat it.
03 -
Form the dough pieces into soft, round balls, and arrange them in the prepared muffin pan. Cover them up, and let them sit near your oven, which should be preheating to 400°F.
04 -
Finely mince the garlic, pull off rosemary leaves, and chop them up. Set both ingredients aside for later.
05 -
Heat the amount of olive oil left over until it’s hot enough (sprinkle in a water droplet to check). Turn off the heat, toss in the garlic and rosemary, and let the flavors mix into the oil.
06 -
Spoon the aromatic oil all over the dough balls, pressing into them with your fingers to make little pockets, pushing the garlic and rosemary into the dough at the same time.
07 -
Bake the muffins for around 14 to 16 minutes, but use foil to cover them if they start getting too toasted on the outside too soon.
# Notes:
01 -
If fresh pizza dough isn’t around, canned dough works as a backup.
02 -
Be gentle when handling the dough to keep the little air bubbles intact.
03 -
Giving the dough some time to rest makes it taste and feel better.
04 -
Don’t be stingy with the olive oil. It’ll make the flavor pop!