Ingredients:

  • 375g self-rising flour
  • 355ml warm water
  • 60ml extra virgin olive oil
  • 10g flaky sea salt

Instructions:

  1. Mix the 375g self rising flour and 355ml warm water in a bowl until no dry streaks remain.
  2. Cover the bowl with a damp cloth and leave in a warm spot for 3 hours until doubled and bubbly.
  3. Pour 30ml of the olive oil into the 12 muffin cups, ensuring the sides are coated until the oil pools at the bottom.
  4. Use two spoons to drop equal amounts of dough into the cups until each is about half full.
  5. Let the dough sit in the tins for another 10 minutes until it spreads to the edges.
  6. Use your finger to poke deep holes into each muffin until you hit the bottom of the tin.
  7. Drizzle the remaining 30ml olive oil and 10g flaky sea salt over the tops until the oil fills the dimples.
  8. Place in a preheated 220°C oven for 20 minutes until the tops are mahogany brown.
  9. Let them rest in the tin for 5 minutes until the oil is absorbed.
  10. Run a knife around the edges to pop them out until they slide out easily.