Herby Bread Bites (Print Version)
# Ingredients:
→ Base
01 -
1.5 pounds of pizza dough, ready to use
02 -
3/4 cup of extra virgin olive oil (just shy of full)
→ Flavoring
03 -
4 rosemary sprigs, leaves chopped finely
04 -
8 cloves of garlic, minced well
05 -
Some handfuls of flaky salt
# Instructions:
01 -
Grease your bowl lightly and let the dough hang out until it warms up to room temp. Cut it into twelve pieces evenly with a dough scraper or a sharp knife. Handle the dough gently so it stays fluffy.
02 -
Add a teaspoon of olive oil to each muffin tin slot, spreading it evenly.
03 -
Form each dough chunk into a loose ball, then pop it into the oiled slots. Cover the tray with a towel and place it close to the oven while preheating to 400°F.
04 -
Heat the leftover olive oil gently in a small pot over medium heat. Once it’s hot enough (a tiny splash of water should sizzle), take it off the burner, and stir in the garlic and rosemary. Let it cool slightly as you stir.
05 -
Spoon the herby oil mix generously over the dough balls. Poke the surface of the dough with your fingers to make small dimples, so the seasoning sticks. Sprinkle everything with flaky salt.
06 -
Slide the muffin tin in the oven and bake for around 14 to 16 minutes at 400°F. If they’re browning too quickly, loosely place some foil over the top.
# Notes:
01 -
You can often check the refrigerated bakery section in stores for fresh pizza dough.
02 -
Working the dough too much knocks the air out, so keep it light to make it fluffier.
03 -
Letting dough rest before baking improves both its flavor and its texture.