Soft, savory muffins infused with fresh rosemary, garlic, and olive oil—these herby bread bites are perfect for sides, snacks, or sharing.

2 cups all-purpose flour

1 tsp instant yeast

1 tsp sugar

¾ tsp salt

1 cup warm water (110 °F / 43 °C)

2 tbsp olive oil (plus more for brushing)

2 cloves garlic, minced

1 tbsp fresh rosemary, finely chopped

Coarse sea salt, for sprinkling

Cook Mode Prevent your screen from going dark

Whisk flour, yeast, sugar, and salt in a large bowl.

Stir in warm water and 1 tbsp olive oil until a sticky dough forms. Cover and rest 10 minutes.

Fold the dough 3–4 times in the bowl, then cover and let rise in a warm place for 45 minutes, until doubled.

Preheat oven to 425 °F (220 °C). Grease a muffin tin or line with parchment cups.

Mix minced garlic, chopped rosemary, and remaining olive oil in a small bowl.

Divide risen dough into 8 pieces, shape into balls, and place in muffin tin.

Brush tops with garlic-rosemary oil and sprinkle with coarse sea salt.

Bake 18–22 minutes until tops are golden and muffins sound hollow when tapped.

Let cool slightly, then brush with any remaining oil before serving.

Sprinkle parmesan or mozzarella on top for a cheesy crust.

Substitute with thyme or oregano, or fold in sun-dried tomatoes or olives.

Use active dry yeast: dissolve in warm water, wait 5–10 minutes before mixing.

Dough can be made ahead: refrigerate overnight, then shape and bake the next day.