Olive English Muffins

Instructions

1. 1

   Combine warm water, yeast, and honey in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If the mixture doesn't foam, your yeast may be expired—start over with fresh yeast.

2. 2

   Add flour, salt, olive oil, oregano, and minced garlic to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

   Tip: Don't overmix at this stage; a slightly rough dough will develop better texture.

3. 3

   Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic. Fold in the halved olives gently during the last minute of kneading.

   Tip: Knead just until olives are distributed; vigorous kneading after adding olives can break them apart.

4. 4

   Place the dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 1 hour until doubled in size.

   Tip: A warm, draft-free spot works best for rising—try near a sunny window or inside a turned-off oven.

5. 5

   Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball, then flatten slightly to create a disk about 2 cm thick.

   Tip: Use a bench scraper if available to help divide the dough evenly.

6. 6

   Dust both sides of each disk generously with cornmeal. Place them on a baking sheet lined with parchment paper and let rise uncovered for 30 minutes.

   Tip: Cornmeal prevents sticking and adds texture to the bottom of the muffins.

7. 7

   Heat a large non-stick skillet or griddle over medium-low heat. Working in batches, cook the muffins for 4-5 minutes per side until golden brown and cooked through.

   Tip: Keep the heat moderate to ensure the centers cook without the bottoms burning—patience is key here.

8. 8

   Transfer cooked muffins to a wire rack to cool. Once cooled, split them with a fork and toast before serving with your favorite toppings.

   Tip: Fork-splitting creates the traditional nooks and crannies that make English muffins perfect for spreading.