Ingredients
Dough:
500g (1.1 lb) all-purpose flour
2 tsp salt
2 tsp instant yeast
1 tsp sugar
2 cups warm water (1½ cups room temperature + ½ cup boiling water)
3 tbsp extra virgin olive oil
Toppings (choose your favorites):
Basil pesto
Fresh rosemary and sea salt
Cherry tomatoes, black olives, and oregano
Instructions
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In a large mixing bowl, combine flour and salt.
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In a separate cup, mix warm water, sugar, and yeast. Let active dry yeast proof until frothy.
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Pour the liquid slowly into the flour while stirring. Mix until no dry flour remains.
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Drizzle 1 tbsp olive oil over the dough, cover with plastic wrap, and refrigerate overnight (10–14 hours).
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The next day, grease a muffin tin with olive oil. Portion dough into the cups, roughly equal in size.
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Cover and let the dough proof at room temperature for 1 hour.
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Preheat oven to 425°F / 220°C. Drizzle dough with olive oil and dimple each muffin with oiled fingers.
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Sprinkle salt and add desired toppings, pressing lightly to stick.
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Bake on the bottom oven rack for 18–23 minutes, until golden.
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Remove from oven and let cool slightly on a wire rack. Use a toothpick if muffins stick. Serve warm.
Notes
- Dough can be proofed overnight for deep flavor, but you can also rise at room temperature for 3–4 hours.
- Greasing the muffin tins thoroughly prevents sticking.
- Toppings should be pressed into the dough, not just sprinkled on top.
- Store in an airtight container for 2 days at room temperature or up to 4 days in the fridge.
- Freeze baked muffins for up to 2 months and reheat before serving.
- Prep Time: 5 min
- Cook Time: 20 min