Garlic Herb Muffins (Print Version)
# Ingredients:
→ Base
01 -
24 ounces of pizza dough from the store
02 -
A little less than ½ cup of high-quality olive oil
→ Flavoring
03 -
8 cloves of garlic, sliced small
04 -
Leaves from 4 sprigs of fresh rosemary, chopped finely
05 -
Some coarse flaky salt
# Instructions:
01 -
Grease a bowl lightly, put in the pizza dough, and let it warm up to room temp. Cut the dough into 12 equal parts using a knife or scraper. Keep the dough’s texture intact by not working with it too long.
02 -
Add 1 teaspoon of olive oil into every space in a regular-sized muffin tray.
03 -
Take each dough piece and shape it gently into a ball. Place them into the tray’s oiled cups. Cover it up with a towel and let them rest in a warm spot, like near the oven as it heats to 400°F.
04 -
Heat the remaining oil in a small pan at medium heat. When it’s hot enough (a water drop should sizzle if it hits), pull it off the heat. Mix in the garlic and rosemary and stir while it cools off.
05 -
Generously spoon the herb oil evenly over the dough balls. Poke the dough with your fingers to make little dimples and help the herbs stick. Sprinkle flaky salt on top.
06 -
Bake in a 400°F oven for around 14-16 minutes. If the tops are getting too dark too fast, loosely set some foil over them.
# Notes:
01 -
Look for fresh pizza dough in the fridge section near the baked goods.
02 -
Don’t knead the dough too much, or you’ll lose the little air pockets that make it soft.
03 -
Letting the dough have time to sit gives it better taste and texture.