Ingredients
Scale
- 2 teaspoons active dry yeast
- 1 tablespoon honey (or white sugar for vegan)
- 1 cup warm water
- 3 cups bread flour
- 1 teaspoon sea salt
- 3 tablespoons extra-virgin olive oil (divided)
- 2 tablespoons vegan butter (or regular butter)
- 2 tablespoons fresh rosemary
- 3 cloves fresh garlic
- 1 teaspoon finishing salt
Instructions
- In a mixing bowl, combine warm water and honey. Stir until dissolved, then add yeast and let sit for 5-10 minutes until frothy.
- In another bowl, mix bread flour and sea salt. Create a well in the center, then pour in the yeast mixture and 2 tablespoons olive oil. Mix until a rough dough forms.
- Transfer dough to a floured surface and knead for about 5 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.
- Preheat oven to 375°F (190°C). Grease muffin tin with remaining olive oil.
- Melt butter in a small pan over low heat; add minced garlic and rosemary until fragrant.
- Once risen, punch down the dough and divide into equal portions to fill each muffin cup halfway. Drizzle with garlic-rosemary mixture on top.
- Bake for about 20 minutes or until golden brown on top. Sprinkle with finishing salt while still warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg