Garlic Bread Muffins (Print Version)
# Ingredients:
→ Base
01 -
3/4 cup olive oil, extra virgin (a scant amount)
02 -
1.5 pounds of ready-to-use pizza dough
→ Flavoring
03 -
A handful of flaky salt
04 -
8 garlic cloves, finely chopped
05 -
Leaves from 4 fresh rosemary sprigs, chopped small
# Instructions:
01 -
Lightly grease a bowl and let the dough sit until it's no longer cold. Slice it into 12 equal portions using a sharp knife or dough scraper. Be gentle to keep it airy.
02 -
Drizzle about a teaspoon of olive oil into each muffin tin slot.
03 -
Roll each dough piece into a loose ball and drop it into the oiled muffin tin. Place a towel over it and set the tray near your oven as it warms up to 400°F.
04 -
Heat up the leftover olive oil in a small pan over medium. When it’s hot (a drop of water should sizzle), take it off the heat and stir in the rosemary and garlic. Give it a mix until it calms down.
05 -
Pour the herb oil generously over the dough balls, making sure every bit gets used. Push your fingertips into the dough to make dimples and get the herbs to stick. Top with a sprinkle of flaky salt.
06 -
Pop the muffin tray into the oven and bake for about 14-16 minutes at 400°F. If the tops brown too fast, loosely lay foil over the tray.
# Notes:
01 -
You can usually find fresh pizza dough in the grocery store's cold bakery section.
02 -
Keep the dough handling to a minimum so it stays full of air and gives you fluffier results.
03 -
Resting the dough before baking makes the flavor and texture better.