Ingredients:

  • 1 teaspoon Active Dry Yeast
  • 1 teaspoon Granulated Sugar
  • ½ cup Warm Water (105°F–115°F)
  • 2 ½ cups All-Purpose Flour
  • 1 ½ teaspoons Fine Sea Salt
  • 2 tablespoons Extra Virgin Olive Oil, plus more for greasing and drizzling
  • 1 large Egg, lightly beaten
  • 2 cloves Garlic, finely minced
  • 2 teaspoons Fresh Rosemary, finely chopped
  • ¼ cup Grated Parmesan Cheese
  • Flaky Sea Salt (e.g., Maldon) for sprinkling

Instructions:

  1. Activate the Yeast (Blooming): Whisk yeast and sugar into warm water. Let stand for 5–10 minutes until foamy.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour and sea salt.
  3. Mix the Dough: Create a well in the centre of the dry ingredients. Pour in the activated yeast mixture, 2 tablespoons of EVOO, and the beaten egg. Mix gently with a spatula until just combined into a shaggy, slightly sticky dough. Do not overmix.
  4. First Rise (Bulk Fermentation): Cover the bowl tightly and let rise in a warm spot until doubled in size (about 60–75 minutes).
  5. Preheat & Prep: Preheat oven to 400°F (200°C). Lightly grease the 12 muffin tin wells generously.
  6. Flavour Incorporation: Gently punch down the risen dough. Fold in the minced garlic, chopped rosemary, and Parmesan cheese until just distributed.
  7. Portioning: Scoop the dough evenly into the 12 prepared muffin cups, filling each about ¾ full.
  8. Dimple & Drizzle: Dip your fingers in water or olive oil. Gently press down on the top of each muffin portion, creating dimples. Drizzle the remaining 2 tablespoons of EVOO evenly over the tops.
  9. Final Finish: Finish with a generous sprinkle of flaky sea salt on each muffin.
  10. Bake: Bake for 20–25 minutes, rotating the tin halfway through, until deeply golden brown on top and cooked through.
  11. Cool & Serve: Let cool in the tin for 5 minutes before transferring to a wire rack. Serve warm!