Ingredients
Base Dough
1 ¼ teaspoons active dry yeast (preferably Saf brand)
1 teaspoon honey
1 ¼ cups warm water
2 ½ cups bread flour
2 teaspoons sea salt
¼ cup extra-virgin olive oil, divided
2 tablespoons butter, melted
2 tablespoons finishing salt
Rosemary Garlic Topping
⅓ cup extra virgin olive oil
2-3 sprigs fresh rosemary, minced
3 garlic cloves, minced
Begin by combining yeast, honey, and warm water in a large bowl. Let the mixture rest for 5-10 minutes until it becomes foamy and fragrant.
Add your flour and salt to the yeast mixture. Mix with a large spoon or spatula until you have a rough, cohesive dough - it might seem wet but should hold its shape.
Pour about 2 tablespoons of olive oil over your dough, gently turning to coat all sides. Cover the bowl with plastic wrap and refrigerate overnight (minimum 8 hours) - your dough will double in size.
The next day, drizzle another 2 tablespoons of olive oil over the dough and give it a quick knead in the bowl to deflate it.
Turn the dough onto a lightly oiled counter and pat into a rectangle. Cut the dough in half, then divide each half into six pieces for a total of twelve portions.
Grease a muffin pan with olive oil. Place each portion of dough into the tins - they don't need to be perfect circles, but should fit snugly. Cover and let rise for about 2 hours.
Heat olive oil in a small pan over medium heat until shimmering. Turn off heat, add minced rosemary and garlic, and swirl the pan briefly to cook the aromatics (about 1 minute). If the mixture starts to brown too quickly, transfer it to a bowl immediately.
Preheat oven to 450°F. Oil your hands and make deep dimples all over the dough surfaces, pressing down to the bottom of the pan. Spoon the rosemary garlic topping evenly over each muffin.
Bake for about 20 minutes until golden brown. While still hot, brush with melted butter and sprinkle generously with finishing salt.
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