Rosemary and Sea Salt English Muffins

Instructions

1. 1

   Combine warm water, yeast, and honey in a large mixing bowl. Let sit for 5 minutes until foamy.

   Tip: Water temperature should be around 40°C for best yeast activation.

2. 2

   Add bread flour, 7g of sea salt, and chopped rosemary to the yeast mixture. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable. Add flour gradually if too wet.

3. 3

   Drizzle olive oil over the dough and knead for another minute to incorporate. Place in an oiled bowl, cover with a damp cloth, and let rise for 90 minutes until doubled in size.

   Tip: A warm kitchen will speed up rising time.

4. 4

   Turn dough onto a lightly floured surface and gently press out excess air. Roll to approximately 1cm thickness.

   Tip: Handle the dough gently to preserve the air bubbles that create the characteristic texture.

5. 5

   Using a 7cm round cutter, cut out muffin rounds. Re-roll scraps and cut again until all dough is used. You should have 8 muffins.

   Tip: Dip the cutter in flour between cuts to prevent sticking.

6. 6

   Dust a baking tray with cornmeal and arrange muffins on it, spacing them 5cm apart. Cover with a damp cloth and let rise for 45 minutes until puffy.

   Tip: The cornmeal prevents sticking and adds texture to the base.

7. 7

   Heat a large skillet or griddle over medium heat. Working in batches, cook muffins for 6-7 minutes per side until golden brown and cooked through. They should sound hollow when tapped.

   Tip: Keep heat at medium to ensure they cook through without burning the outside.

8. 8

   Transfer cooked muffins to a wire rack. While still warm, lightly brush the tops with olive oil and sprinkle with remaining 1g of fleur de sel.

   Tip: The salt crystals will adhere better to the warm surface.