Garlic Rosemary Focaccia Muffins Recipe

Introduction

These Garlic Rosemary Focaccia Muffins offer a perfect bite-sized twist on classic focaccia bread. Packed with fragrant rosemary and savory garlic, they make an irresistible accompaniment to any meal or a delightful snack on their own.

Ingredients

• 2 1/4 cups (281g) all-purpose flour, plus more for dusting
• 1 teaspoon instant or rapid-rise yeast
• 1 1/4 teaspoons salt
• 1 cup (240ml) lukewarm water (around 105-115°F)
• 1/4 cup (60ml) olive oil, plus more for greasing and drizzling
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped, plus more for garnish
• Flaky sea salt, for topping

Instructions

1. Step 1: In a large bowl, whisk together the flour, yeast, and salt to evenly distribute the yeast.
2. Step 2: Add the lukewarm water and 1/4 cup olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy, sticky dough forms.
3. Step 3: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, adding small amounts of flour if necessary.
4. Step 4: Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
5. Step 5: While dough rises, mix minced garlic and chopped rosemary in a small bowl and set aside.
6. Step 6: Punch down the risen dough and roll it out to a 12×18 inch rectangle on a floured surface.
7. Step 7: Sprinkle the garlic rosemary mixture evenly over the dough and gently press it in with your fingertips or rolling pin.
8. Step 8: Starting from a long edge, roll the dough tightly into a log and cut it into 12 equal pieces.
9. Step 9: Grease a 12-cup muffin tin thoroughly with olive oil and place one dough piece into each cup.
10. Step 10: Cover the tin and proof the muffins in a warm place for 30-45 minutes until puffy.
11. Step 11: Preheat the oven to 400°F (200°C). Remove the cover and dimple the tops of each muffin with your fingertips.
12. Step 12: Drizzle each muffin generously with olive oil, then sprinkle with flaky sea salt and extra chopped rosemary if desired.
13. Step 13: Bake for 20-25 minutes until golden brown and cooked through. A toothpick inserted should come out clean.
14. Step 14: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use fresh rosemary for the best flavor and sprinkle extra on top before baking for a vibrant aroma.
• If you prefer a garlic milder in intensity, sauté the minced garlic lightly before adding it to the dough.
• Try adding some grated Parmesan or a handful of olives into the dough for a savory twist.
• Ensure your water is lukewarm; too hot or cold can affect yeast activation and rising.
• For a softer crust, cover the muffins with a clean towel as they cool to retain moisture.

Storage

Store leftover focaccia muffins in an airtight container at room temperature for up to 2 days. To refresh, warm them in a low oven or toaster oven for a few minutes to regain their fresh-baked texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but you should dissolve it in the lukewarm water first and let it activate for 5-10 minutes before mixing with the flour.

Can these muffins be frozen?

Yes, once fully cooled, wrap the muffins tightly and freeze for up to 1 month. Thaw at room temperature and warm in the oven before serving.

Garlic Rosemary Focaccia Muffins Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

These Garlic Rosemary Focaccia Muffins are soft, fluffy, and infused with aromatic garlic and fresh rosemary. Perfectly portioned into muffin-sized servings, they combine the beloved flavors of traditional focaccia bread with a convenient and charming twist. Drizzled with olive oil and topped with flaky sea salt, these muffins are ideal as a side for soups, salads, or as a savory snack.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 focaccia muffins 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 1/4 cups (281g) all-purpose flour, plus more for dusting
• 1 teaspoon instant or rapid-rise yeast
• 1 1/4 teaspoons salt
• 1 cup (240ml) lukewarm water (around 105-115°F)
• 1/4 cup (60ml) olive oil, plus more for greasing and drizzling

Flavoring Ingredients

• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped, plus more for garnish
• Flaky sea salt, for topping

Instructions

1. Prepare the Dough: In a large bowl, whisk together the flour, yeast, and salt to evenly distribute the yeast. Add lukewarm water and 1/4 cup olive oil. Stir until a shaggy, sticky dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, adding flour sparingly if too sticky. Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
2. Infuse the Dough with Garlic and Rosemary: While the dough rises, mix minced garlic and chopped rosemary in a small bowl. Once doubled, punch down dough, roll out on floured surface into a 12×18 inch rectangle. Evenly sprinkle the garlic-rosemary mix over the dough and press gently to meld flavors. Starting from a long edge, roll the dough tightly into a log.
3. Shape and Proof the Muffins: Cut the rolled dough into 12 equal pieces. Generously grease a 12-cup muffin tin with olive oil. Place each piece into a muffin cup. Cover and proof in a warm place for 30-45 minutes until puffed slightly and airy.
4. Preheat the Oven: Preheat your oven to 400°F (200°C), ensuring it is fully heated before baking.
5. Prepare for Baking: Remove plastic wrap from the proofed muffins. Using fingertips, dimple the top surface of each muffin to create focaccia indentations. Drizzle generously with olive oil and sprinkle with flaky sea salt and additional chopped rosemary if desired.
6. Bake the Muffins: Bake for 20-25 minutes or until golden brown and cooked through. A toothpick inserted in the center should come out clean. Remove from oven and allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
7. Serve and Store: Enjoy warm or at room temperature alongside soups or salads. Store leftovers in an airtight container at room temperature up to 2 days. To refresh, warm in a low oven or toaster oven briefly.

Notes

• The dough is sticky initially; avoid adding too much flour to keep muffins tender.
• Ensure water is lukewarm (105-115°F) to activate yeast properly without killing it.
• Proofing times may vary depending on ambient temperature; dough should roughly double at first rise.
• Generous olive oil drizzling is crucial for moist, flavorful focaccia muffins.
• Flaky sea salt adds delightful texture and enhances flavor — do not substitute with regular fine salt.
• To store longer, freeze muffins tightly wrapped and reheat before serving.

Keywords: focaccia muffins, garlic rosemary bread, Italian bread, savory muffins, party bread, easy focaccia, olive oil bread, herb bread