Garlic Rosemary Focaccia Muffins Recipe

Introduction

Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in convenient muffin-sized portions. Infused with fragrant garlic and fresh rosemary, these golden, crisp-topped muffins make a perfect snack or accompaniment to any meal.

Ingredients

• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons instant yeast
• 1 teaspoon salt
• ¾ cup (180ml) warm water (about 110°F)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons olive oil (for topping)
• ½ teaspoon flaky sea salt
• ¼ teaspoon black pepper
• Grated Parmesan (optional, for extra savory depth)
• A sprinkle of red pepper flakes (optional, for a bit of heat)
• Sun-dried tomatoes or olives (optional, for Mediterranean flair)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, instant yeast, and salt. Stir to mix evenly.
2. Step 2: Gradually add the warm water and 2 tablespoons of olive oil, stirring until a shaggy dough forms.
3. Step 3: Knead the dough on a lightly floured surface for 6 to 8 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in an oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
5. Step 5: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or nonstick spray.
6. Step 6: Once the dough has risen, punch it down gently and divide it into 12 equal portions.
7. Step 7: Roll each portion into a ball and place each one into the prepared muffin cups.
8. Step 8: Cover the muffin tin with a towel and let the dough rest for an additional 20 minutes.
9. Step 9: In a small bowl, combine the minced garlic, chopped rosemary, 2 tablespoons olive oil, flaky sea salt, and black pepper.
10. Step 10: Using your fingers, press dimples into each dough ball to create the classic focaccia texture.
11. Step 11: Spoon the garlic-rosemary mixture evenly over each muffin, allowing it to settle into the dimples.
12. Step 12: Bake in the preheated oven for 20 to 25 minutes, or until the muffins turn golden brown and develop a crisp crust.
13. Step 13: Let the muffins cool slightly in the pan before removing them.
14. Step 14: Serve warm or at room temperature, optionally topped with grated Parmesan, red pepper flakes, or bits of sun-dried tomatoes or olives.

Tips & Variations

• For extra flavor, sprinkle grated Parmesan over the muffins before baking.
• Add chopped sun-dried tomatoes or olives into the dough or on top to give a Mediterranean twist.
• If you don’t have fresh rosemary, substitute with 1 teaspoon dried rosemary.
• Make sure your water is warm but not hot to avoid killing the yeast.
• Pressing dimples deeply helps hold the garlic-rosemary oil, enhancing each bite.

Storage

Store the focaccia muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in foil for up to 1 month. To reheat, warm them in a 350°F (175°C) oven for about 5-7 minutes to regain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before adding it to the dry ingredients.

Can I make these muffins ahead of time?

Absolutely. You can prepare the dough and let it rise, then refrigerate it overnight before shaping and baking the next day. Just allow extra time for the dough to come to room temperature before baking.

Garlic Rosemary Focaccia Muffins Recipe

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4.8 from 124 reviews

These Garlic Rosemary Focaccia Muffins combine the classic flavors of focaccia bread with the convenience of muffin-sized portions. Infused with aromatic garlic and fresh rosemary, these soft and fluffy muffins are crispy on the outside and perfect for snacking or serving alongside your favorite Italian dishes.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 focaccia muffins 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons instant yeast
• 1 teaspoon salt
• ¾ cup (180ml) warm water (about 110°F)
• 2 tablespoons olive oil

Topping

• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons olive oil
• ½ teaspoon flaky sea salt
• ¼ teaspoon black pepper

Optional Add-Ins

• Grated Parmesan for extra savory depth
• A sprinkle of red pepper flakes for a bit of heat
• Sun-dried tomatoes or olives for Mediterranean flair

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir well to evenly distribute the ingredients.
2. Add Wet Ingredients and Form Dough: Gradually add the warm water and olive oil to the dry ingredients, stirring continuously until a shaggy dough forms.
3. Knead Dough: Transfer the dough to a lightly floured surface and knead for 6-8 minutes until it becomes smooth and elastic, which develops the gluten structure for a tender crumb.
4. First Rise: Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel, and allow it to rise in a warm spot for approximately 1 hour, or until it has doubled in size.
5. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin using olive oil or nonstick spray to prevent sticking.
6. Divide and Shape Dough: Once risen, punch down the dough to release excess gas, then divide it into 12 equal portions. Roll each portion into a smooth ball and place them into the prepared muffin cups.
7. Second Rest: Cover the muffin tin with a towel and let the dough rest for 20 minutes. This short rise allows the dough to relax and puff up slightly before baking.
8. Prepare Topping Mixture: In a small bowl, combine the minced garlic, finely chopped rosemary, olive oil, flaky sea salt, and black pepper, mixing well to infuse flavors.
9. Create Dimples and Add Topping: Using your fingers, gently press dimples into the surface of each dough ball to mimic focaccia’s signature texture. Spoon the garlic-rosemary mixture evenly over each muffin, allowing it to seep into the dimples.
10. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the focaccia muffins are beautifully golden brown and have a crisp crust.
11. Cool and Serve: Allow the muffins to cool slightly in the pan before removing. Serve warm or at room temperature for the best flavor and texture.

Notes

• You can add grated Parmesan, red pepper flakes, sun-dried tomatoes, or olives on top before baking for extra flavor twists.
• Ensure the water temperature is around 110°F to activate the yeast properly without killing it.
• For a softer crust, brush additional olive oil on the muffins immediately after baking.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Garlic Rosemary Focaccia Muffins, Focaccia, Bread Muffins, Italian Bread, Garlic Bread, Rosemary Bread