Description
These Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in a convenient muffin tin for easy serving. Infused with fresh rosemary and garlic, and topped with coarse sea salt and olive oil, these soft, savory muffins make a perfect snack or accompaniment to soups and salads.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water (about 110°F or 45°C)
- 2 tablespoons olive oil, plus extra for greasing and drizzling
- 1 tablespoon chopped fresh rosemary, plus more for topping
- 3 cloves garlic, minced
Toppings
- Extra chopped fresh rosemary
- Coarse sea salt
- Olive oil for drizzling
Instructions
- Combine dry ingredients: In a large bowl, mix together the flour, active dry yeast, and sugar until well combined.
- Add wet ingredients and form dough: Add the salt, warm water, and 2 tablespoons of olive oil to the dry mixture. Stir until a sticky dough forms.
- Knead dough: Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, until it becomes smooth and elastic.
- Incorporate herbs and garlic: Gently fold in the chopped rosemary and minced garlic evenly throughout the dough.
- First rise: Lightly oil a clean bowl and place the dough inside, covering it with a damp cloth. Let it rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
- Preheat oven and prepare pan: Preheat your oven to 400°F (200°C). Grease a muffin tin thoroughly with olive oil.
- Shape dough balls: Punch down the risen dough to release trapped air, then divide it into 10 to 12 equal pieces. Roll each piece into a smooth ball and place them into the greased muffin tin cups.
- Flatten dough and add toppings: Using your fingers, gently press down each dough ball to slightly flatten it. Drizzle olive oil on top, then sprinkle with additional chopped rosemary and coarse sea salt.
- Bake focaccia muffins: Bake the muffins in the preheated oven for 18-22 minutes until they turn golden brown and are thoroughly baked inside.
- Cool and serve: Remove the focaccia muffins from the oven and allow them to cool slightly in the tin before transferring to a wire rack to cool completely or serve warm.
Notes
- Use fresh rosemary for the best flavor.
- Kneading by hand helps develop gluten for a better texture, but you can use a stand mixer with dough hooks if preferred.
- Ensure the water is not too hot or it can kill the yeast; about 110°F (45°C) is ideal.
- These muffins are best served fresh but can be stored in an airtight container for up to 2 days.
- For extra garlic flavor, you can drizzle some garlic-infused olive oil before baking.
- The coarse sea salt topping adds a crunchy, savory element—do not skip it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
