Ingredients
– 2 cups all-purpose flour
– 1 teaspoon sugar
– 1 teaspoon salt
– 2 teaspoons dried oregano
– 1 teaspoon dried rosemary
– 2 tablespoons olive oil
– 1 cup warm water
– 2 teaspoons active dry yeast
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil for drizzling
Instructions
1. In a large bowl, whisk together flour, sugar, salt, oregano, and rosemary.
2. In a separate small bowl, combine warm water and yeast. Let stand for 5 minutes until foamy.
3. Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms.
4. Stir in olive oil, minced garlic, and Parmesan cheese.
5. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
7. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
8. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place it into a muffin cup.
9. Gently press the top of each muffin to create a slight indentation.
10. Drizzle each muffin with 1/2 teaspoon olive oil.
11. Bake for 20-25 minutes, or until golden brown.
12. Let cool slightly before serving.