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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.

Ingredients

Scale

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

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