Ingredients
Equipment
Method
Preparation
- In a large mixing bowl add the flour and salt and stir together.
- Separately in a cup, mix the warm water, sugar, and yeast.
- Slowly pour the liquid into the flour bowl whilst stirring, then mix until well combined.
- Drizzle the top with 1 tablespoon of olive oil and cover with plastic wrap.
- Place the bowl in the fridge to proof overnight for 10-14 hours.
Baking
- The next day, the dough should have tripled in size and become bubbly.
- Brush a non-stick muffin tin with olive oil, especially around all the edges.
- Distribute the dough into the muffin tin.
- Cover the muffin tin and leave to proof at room temperature in a warm place for 1 hour.
- Preheat oven to 425°F / 220°C.
- Once the dough has risen, drizzle them with olive oil and dimple the dough.
- Sprinkle them with salt and add your toppings, pressing firmly to stick.
- Bake on the bottom rack for 18-23 minutes until golden brown.
- Remove from the oven, and place on a cooling rack.
Nutrition
Notes
Let the muffins rest for optimal texture and flavor development before serving.