Garlic Herb Soft Muffins (Print Version)

# Ingredients:

→ Base Dough

01 - 1 ¼ cups warm water
02 - 1 teaspoon honey
03 - 2 tablespoons Le Saunier de Camargue Fleur de Sel (or any flaky finishing salt)
04 - 1 ¼ teaspoons active dry yeast (Saf brand preferred)
05 - 2 tablespoons butter, melted
06 - 2 ½ cups bread flour
07 - 2 teaspoons sea salt
08 - ¼ cup extra-virgin olive oil, split into portions

→ Rosemary Garlic Topping

09 - 3 garlic cloves, minced
10 - ⅓ cup extra virgin olive oil
11 - 2-3 sprigs fresh rosemary, chopped finely

# Instructions:

01 - In a big bowl, mix honey, warm water, and yeast. Let it sit for 5-10 minutes until bubbly and fragrant.
02 - Dump the flour and salt into your yeast mixture. Stir it all up using a spoon or spatula—your dough should be sticky yet stay together.
03 - Drizzle 2 tablespoons of olive oil over the dough. Gently flip the dough in the bowl so it's coated all over. Wrap the bowl in plastic and chill overnight (at least 8 hours)—it'll rise a lot.
04 - Next day, pour another 2 tablespoons of olive oil on the dough. Give it a quick knead in the bowl to flatten it a little.
05 - Move the dough onto an oiled surface and flatten it into a big rectangle. Split it into two equal halves, then cut each half into six pieces (you’ll end up with 12).
06 - Oil a muffin pan. Drop each dough piece into a tin—they don’t have to be perfect, just press them down to fit. Let them sit, covered, for 2 hours so they puff up.
07 - Warm olive oil in a small skillet over medium heat until it starts shimmering. Turn off the stove, toss in the rosemary and garlic, and swirl it around the pan for about a minute. If it browns too fast, transfer to a bowl right away.
08 - Set your oven to 450°F. Oil your fingers, then press deep dents into the dough in the pans—they should go all the way to the bottom. Scoop the garlic rosemary oil over each muffin evenly.
09 - Bake for around 20 minutes until they're golden and smell amazing. While they're still hot, brush on melted butter and sprinkle with flaky salt.

# Notes:

01 - Saf yeast is a great pick because it works really well every time.
02 - To make these vegan, swap the honey for white sugar or maple syrup.
03 - Bread flour gives the best result, but all-purpose can work if needed.

Back