Description
Bake golden crust garlic rosemary focaccia muffins—easy, flavorful, and perfect for snacks or sides with fresh herbs and garlic.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup warm water (about 110°F)
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 2 cloves garlic, finely minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- Coarse sea salt, for sprinkling
- Freshly cracked black pepper
- Grated Parmesan cheese (optional)
- Chili flakes (optional)
Instructions
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until foamy.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.
- Combine wet and dry ingredients: Add the yeast mixture and 1/4 cup olive oil to the flour mixture. Stir with a wooden spoon or dough hook attachment until a shaggy dough forms.
- Knead the dough: Transfer dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, knead in a stand mixer for 6-7 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare muffin tins: Lightly oil a 12-cup muffin tin.
- Shape muffins: Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and press into the muffin cups, flattening slightly.
- Second rise: Cover the muffin tin with a towel and let the dough rise for 30-45 minutes until puffy.
- Preheat oven: Preheat oven to 400°F (200°C).
- Add toppings: In a small bowl, mix the minced garlic and chopped rosemary with a tablespoon of olive oil. Brush the tops of the dough muffins generously with this mixture. Sprinkle coarse sea salt, freshly cracked black pepper, and optional chili flakes and Parmesan cheese on top.
- Bake: Bake the focaccia muffins for 15-18 minutes or until golden brown and cooked through.
- Cool and serve: Remove muffins from the tin and cool slightly on a wire rack. Drizzle with a little more olive oil and garnish with fresh rosemary before serving.
Notes
Use warm water around 110°F to properly activate yeast without killing it.
Knead until dough is elastic but not sticky; add a small amount of flour if too wet.
Don’t skip the second rise; it ensures a light, airy texture.
Adjust garlic and rosemary quantities according to your preference.
Experiment with toppings like olives or sun-dried tomatoes for variety.
Keywords: Garlic Rosemary Focaccia Muffins