Ingredients: • 1 ¼ tsp active dry yeast • 1 tsp honey • 1 ¼ c warm water • 2 1/2 c bread flour • 2 tsp sea salt • ¼ c extra-virgin olive oil, divided Directions: Mix the yeast, honey, and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty. Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms. Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The next day, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl. Turn the dough out onto a lightly oiled counter. Pat it into a rough rectangle. Using a sharp knife or bench scraper, cut the dough into twelve pieces. Grease a muffin pan with olive oil. Divide the dough into the muffin tins. Allow the dough to rise, covered, for about 2 hours. Ingredients: • 1/3 c extra virgin olive oil • 2-3 sprigs of rosemary, minced • 3 garlic cloves, minced Directions: Meanwhile, prepare the Rosemary Garlic Topping by heating the olive oil in a small pan over medium heat. Once the oil is shimmering, turn off the heat and add the minced rosemary and garlic. Remove the pan from the heat and gently swirl it around to quickly cook the rosemary and garlic. This should only take a minute. Preheat the oven to 450 F degrees. Poke deep holes all over the top of the dough. Drizzle about 1 tsp of the rosemary garlic oil evenly over each of the muffins. You may not use all of the oil. Bake for about 20 minutes, or until the tops are golden brown. - @saltnsprinkles