Ingredients
Scale
- 1 ¾ cups lukewarm water
- 2 ½ teaspoons active dried yeast
- 3 Tablespoons olive oil (added at specified times)
- 3 ¾ cups all-purpose flour
- 1 teaspoon salt
- 4 cloves garlic, minced
- 2 Tablespoons olive oil
- 1 Tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon dried parsley
Instructions
- Add lukewarm water and yeast to a large mixing bowl. Let sit for 3-5 minutes until bubbly and frothy. If using instant yeast, combine directly with flour and salt.
- Stir in 2 Tablespoons of olive oil, then mix in the all-purpose flour and salt until no streaks remain.
- Shape the dough into a rough ball and coat with 1 Tablespoon of olive oil.
- Cover the bowl with plastic wrap and place it in the fridge to proof for 10-16 hours, allowing flavors to develop.
Notes
For a richer flavor, add fresh tomatoes or herbs to the dough.
These muffins are best enjoyed fresh, but can be stored in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.