Golden Crust Garlic Rosemary Focaccia Muffins Recipe

Introduction

These Golden Crust Garlic Rosemary Focaccia Muffins are a delightful twist on classic focaccia bread, featuring a crispy crust and aromatic herbs. Perfect as a snack or alongside your favorite meals, these muffins are easy to make and packed with flavor.

Ingredients

• 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

1. Step 1: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
2. Step 2: In a large mixing bowl, whisk together all-purpose flour and salt.
3. Step 3: Make a well in the center of the flour mixture and pour in the yeast mixture along with olive oil. Stir until a shaggy dough forms.
4. Step 4: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
5. Step 5: Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Step 6: Grease a 12-cup muffin tin with olive oil or line with parchment paper liners.
7. Step 7: Punch down the risen dough, divide into 12 equal pieces, roll each into a ball, and place into the prepared muffin cups.
8. Step 8: In a small bowl, mix olive oil with minced garlic and chopped rosemary. Brush the tops of each dough ball with this mixture. Gently press down each ball to create dimples.
9. Step 9: Cover the muffin tin and let the dough rise again for about 20 minutes.
10. Step 10: Preheat your oven to 375°F (190°C).
11. Step 11: Before baking, sprinkle the tops with coarse sea salt, freshly cracked black pepper, and optional toppings like grated Parmesan or chili flakes.
12. Step 12: Bake in the preheated oven for 18-20 minutes, or until golden brown on top.
13. Step 13: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Tips & Variations

• For a softer crumb, you can brush the tops with additional olive oil immediately after baking.
• Try adding sun-dried tomatoes or olives to the dough for extra flavor.
• If you like, substitute fresh rosemary with thyme or oregano for a different herb profile.
• Use Parmesan cheese or omit it for a dairy-free version.
• Ensure your water is not too hot when activating the yeast to avoid killing it.

Storage

Store the focaccia muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 1 month. Reheat by warming in the oven at 350°F (175°C) for 5-7 minutes to restore their crusty texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Simply mix it with the dry ingredients and skip the activation step with warm water. Adjust rising time as needed since instant yeast acts faster.

Can I make these focaccia muffins gluten-free?

These muffins are best made with all-purpose flour for proper texture, but you can try a gluten-free flour blend designed for bread baking. Be aware that the dough’s rise and texture may vary.

Golden Crust Garlic Rosemary Focaccia Muffins Recipe

Print Recipe

★★★★★

5 from 123 reviews

These Golden Crust Garlic Rosemary Focaccia Muffins are soft, fluffy, and bursting with aromatic garlic and fresh rosemary flavors. Perfectly portioned in a muffin tin for easy serving, they feature a golden, crispy crust sprinkled with coarse sea salt and optional Parmesan or chili flakes for an extra punch. Ideal as a savory snack or accompaniment to any meal.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 focaccia muffins 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast

Wet Ingredients

• 3/4 cup warm water (about 110°F)
• 1/4 cup extra virgin olive oil, plus extra for drizzling and greasing

Flavorings and Toppings

• 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

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt evenly to distribute the salt throughout the flour.
3. Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture along with 1/4 cup olive oil. Stir everything together until a shaggy dough forms, with flour still visible.
4. Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 5-7 minutes until smooth, elastic, and slightly tacky but not sticky.
5. First Rise: Shape the dough into a ball and place it into a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until the dough has doubled in size.
6. Prepare the Muffin Tin: Grease a 12-cup muffin tin well with olive oil or line the tins with parchment paper liners to prevent sticking.
7. Shape the Muffins: Punch down the risen dough to release excess air. Divide the dough into 12 equal pieces, roll each piece into a neat ball, and place each ball into the prepared muffin cups.
8. Add Toppings and Dimples: Mix extra olive oil with the minced garlic and chopped rosemary. Brush this flavorful mixture generously over the tops of each dough ball. Using your fingers, gently press down on each ball to create characteristic dimples.
9. Second Rise: Cover the muffin tin with a clean towel or plastic wrap and let the dough rise again for approximately 20 minutes until puffy.
10. Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
11. Add Final Toppings: Just before baking, sprinkle the tops of the focaccia muffins with coarse sea salt, freshly cracked black pepper, and optional toppings such as grated Parmesan cheese and chili flakes for added flavor and texture.
12. Bake: Place the muffin tin in the preheated oven and bake the focaccia muffins for 18-20 minutes, or until the tops turn golden brown and the muffins sound hollow when tapped.
13. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes to firm up. Then transfer them to a wire rack to cool slightly. Serve warm or at room temperature for the best flavor and texture.

Notes

• Ensure the water is warm, not hot, to properly activate the yeast without killing it.
• Fresh rosemary gives the best flavor, but dried rosemary can be used as a substitute (use about 1 tablespoon dried).
• Optional toppings like Parmesan and chili flakes add a savory or spicy twist, but the focaccia muffins are delicious even without them.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• For a dairy-free version, omit the Parmesan cheese.

Keywords: focaccia muffins, garlic rosemary bread, Italian bread recipes, savory muffins, easy bread recipe