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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/garlic-rosemary-focaccia-muffins-recipe/