Garlic Rosemary Focaccia Muffins Recipe

Introduction

These Garlic Rosemary Focaccia Muffins are a flavorful twist on classic focaccia, packed with aromatic garlic and fresh rosemary. Perfectly soft on the inside with a golden, crispy crust, they’re ideal as a snack or alongside your favorite meal.

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. Add the lukewarm water and 1/4 cup olive oil. Stir until a shaggy dough forms.
2. Step 2: Turn the dough onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic, adding flour 1 tablespoon at a time if it feels too sticky.
3. Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Step 4: While the dough rises, mix the minced garlic and chopped rosemary in a small bowl.
5. Step 5: After the dough has doubled, punch it down and roll it out on a floured surface into a 12×18 inch rectangle.
6. Step 6: Sprinkle the garlic and rosemary mixture evenly over the dough and gently press it in.
7. Step 7: Starting from a long edge, roll the dough tightly into a log.
8. Step 8: Cut the log into 12 equal pieces.
9. Step 9: Generously grease a 12-cup muffin tin with olive oil and place one piece of dough in each cup.
10. Step 10: Cover and let the muffins proof in a warm place for 30-45 minutes, until puffed slightly.
11. Step 11: Preheat the oven to 400°F (200°C). Remove the cover from the muffins and gently dimple their tops.
12. Step 12: Drizzle each muffin with olive oil, then sprinkle flaky sea salt and additional rosemary on top if desired.
13. Step 13: Bake for 20-25 minutes, until golden brown and cooked through. Check doneness with a toothpick inserted into the center; it 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 warm water but not hot to keep yeast active without killing it.
• Add grated Parmesan cheese on top before baking for extra flavor.
• Try substituting fresh rosemary with thyme or oregano for a different herb note.
• If you prefer a softer crust, cover the muffins with foil halfway through baking.

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 crispness and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but dissolve it in warm water first and let it activate for about 5-10 minutes before mixing with the flour.

Can I prepare the dough ahead of time?

Absolutely. You can prepare the dough, let it rise, then refrigerate it overnight. Bring it back to room temperature before shaping and baking.

Garlic Rosemary Focaccia Muffins Recipe

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4.7 from 114 reviews

These Garlic Rosemary Focaccia Muffins are soft, flavorful individual-sized breads infused with fresh garlic and rosemary. Perfect as a savory snack or side, they offer a delightful aromatic bite with a golden crust and tender crumb.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 focaccia muffins 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 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

• 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. Add the lukewarm water and 1/4 cup of olive oil, stirring until a shaggy dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, adding flour 1 tablespoon at a time if too sticky.
3. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
4. Mix Garlic and Rosemary: While the dough rises, combine the minced garlic and chopped rosemary in a small bowl for the infusion.
5. Incorporate Flavorings: Once risen, punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle. Evenly sprinkle the garlic-rosemary mixture over the dough and gently press it in.
6. Shape the Dough: Starting from a long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces.
7. Proof Muffins: Generously grease a 12-cup muffin tin with olive oil. Place each dough piece into a muffin cup. Cover and let proof for 30-45 minutes in a warm place until slightly puffed.
8. Preheat Oven: Set oven temperature to 400°F (200°C).
9. Prepare for Baking: Remove the cover from muffins and gently dimple the tops with your fingers. Drizzle each generously with olive oil and sprinkle flaky sea salt and additional rosemary if desired.
10. Bake Muffins: Bake for 20-25 minutes until golden brown and cooked through. Test doneness by inserting a toothpick into the center; it should come out clean.
11. Cool: Remove muffins from oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
12. Serve and Store: Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days. Refresh in a low oven or toaster oven before serving.

Notes

• Ensure water is lukewarm (105-115°F) to activate the yeast properly without killing it.
• If the dough feels too sticky, add flour gradually during kneading to achieve the right consistency.
• Let the muffins proof fully to develop a light and fluffy texture.
• Use flaky sea salt on top for added crunch and flavor contrast.
• Store leftover muffins at room temperature in an airtight container; reheat gently before serving.

Keywords: garlic focaccia muffins, rosemary focaccia, Italian bread muffins, garlic rosemary bread, savory bread muffins