Mix Dry Ingredients

In a large mixing bowl, stir together the flour and salt until evenly combined.

2. Activate Yeast (if needed)

In a separate cup, combine the warm water, sugar, and yeast. If using active dry yeast, wait until it becomes foamy before proceeding.

3. Combine Wet and Dry

Slowly pour the yeast mixture into the flour bowl, stirring continuously. Mix until a loose, sticky dough forms and no dry flour remains.

4. First Oil & Cold Proof

Drizzle 1 tablespoon of olive oil over the dough. Cover the bowl with plastic wrap and place it in the fridge for 10–14 hours. The dough will triple in size and develop bubbles.

5. Prepare Muffin Tin & Portion Dough

Oil a non-stick muffin tin with olive oil, paying attention to the edges. Use a ladle or measuring cup to transfer sticky dough into the wells—division doesn’t have to be exact but aim for even portions.

6. Warm Proof

Cover the filled muffin tin with a tray placed above it (to prevent crusting) and let it proof at room temperature in a warm spot for 1 hour.

7. Preheat Oven & Dimple Dough

Preheat your oven to 425 °F (220 °C). Once the dough has risen, generously drizzle with olive oil. Using oiled fingertips, dimple each muffin to create little pockets.

8. Add Toppings

Sprinkle with salt, then add your chosen toppings—pesto, rosemary & salt, or cherry tomato, olive & oregano. Press toppings gently so they adhere.

9. Bake

Place the tin on the bottom rack and bake for 18–23 minutes, until the muffins have risen fully and turned golden brown.

10. Cool & Enjoy

Remove from oven and let the muffins cool in the tin for a minute. Use a toothpick to loosen if needed, then transfer to a cooling rack. Serve warm, perhaps with dipping oil or basil oil.