Garlic Rosemary Focaccia Muffins Recipe

Introduction

Garlic Rosemary Focaccia Muffins are a delightful twist on classic focaccia bread, shaped into convenient, fluffy muffins. Infused with fresh rosemary and garlic, these savory treats are perfect as a snack or a side to your favorite meal.

Ingredients

• 2 1/4 teaspoons instant yeast (or active dry yeast)
• 1 cup warm water (110°F/43°C)
• 1 tablespoon honey (or sugar)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil (extra virgin), plus more for drizzling
• 2 tablespoons fresh rosemary (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon sea salt (flaky or coarse)

Instructions

1. Step 1: In a bowl, mix the yeast, warm water, and honey. Let it sit for about 5 minutes until it becomes frothy.
2. Step 2: Add the flour, salt, olive oil, chopped rosemary, and minced garlic to the yeast mixture. Knead the dough until it becomes smooth and elastic.
3. Step 3: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for 1 hour, or until it doubles in size.
4. Step 4: After rising, divide the dough evenly into greased muffin cups. Drizzle a little olive oil over each muffin.
5. Step 5: Sprinkle the sea salt on top of each muffin for added flavor and a nice crunchy texture.
6. Step 6: Bake the muffins at 375°F (190°C) for 20 minutes, or until they are golden brown and cooked through.

Tips & Variations

• For a softer topping, brush the muffins with olive oil before baking and sprinkle with extra fresh rosemary.
• Try adding sun-dried tomatoes or olives to the dough for a Mediterranean twist.
• If using active dry yeast, dissolve it in warm water and honey before mixing with other ingredients.

Storage

Store the focaccia muffins in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to regain freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary, but use about one-third of the amount since dried herbs are more concentrated in flavor.

What if I don’t have a muffin tin?

You can shape the dough into small rounds and place them on a baking sheet lined with parchment paper. Adjust baking time slightly if needed.

Garlic Rosemary Focaccia Muffins Recipe

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★★★★★

4.5 from 130 reviews

These Garlic Rosemary Focaccia Muffins are a flavorful twist on traditional focaccia bread, featuring aromatic fresh rosemary and minced garlic. Soft and fluffy on the inside with a golden, crispy top, drizzled with olive oil and sprinkled with sea salt, these muffins make a perfect appetizer or side dish for any meal.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 muffins 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Yeast Mixture

• 2 1/4 teaspoons instant yeast (or active dry yeast)
• 1 cup warm water (110°F/43°C)
• 1 tablespoon honey (or sugar)

Dough

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil (extra virgin), plus more for drizzling
• 2 tablespoons fresh rosemary (chopped)
• 2 cloves garlic (minced)

Topping

• 1 teaspoon sea salt (flaky or coarse)
• Olive oil for drizzling

Instructions

1. Activate Yeast: In a mixing bowl, combine the instant yeast, warm water, and honey. Stir gently and let the mixture sit for 5 minutes until it becomes frothy, indicating that the yeast is active.
2. Prepare Dough: Add the all-purpose flour, salt, 1/4 cup olive oil, chopped rosemary, and minced garlic to the yeast mixture. Knead the ingredients together until the dough is smooth and elastic, which will take about 8 to 10 minutes by hand or 5 minutes if using a stand mixer with a dough hook.
3. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
4. Shape Muffins: Once risen, divide the dough evenly and place portions into a greased muffin tin or cups. Drizzle the tops with additional olive oil to keep them moist.
5. Add Toppings: Sprinkle the flaky or coarse sea salt evenly over the dough in each muffin cup to add texture and flavor.
6. Bake: Preheat the oven to 375°F (190°C). Bake the muffins for 20 minutes until they are golden brown on top and cooked through.

Notes

• You can substitute honey with sugar if preferred.
• Make sure water is not too hot as it can kill the yeast; 110°F (43°C) is ideal.
• For an extra fragrant touch, lightly crush the garlic before mincing to release more flavor.
• Fresh rosemary is best, but dried can be used in a lesser quantity (about 1 tablespoon).
• These focaccia muffins are great served warm with soups, salads, or as a side to main dishes.
• Store leftovers in an airtight container and reheat gently before serving.

Keywords: Garlic rosemary focaccia muffins, Italian bread muffins, savory focaccia, homemade focaccia, rosemary garlic bread, easy bread muffins