Garlic Rosemary Focaccia Muffins Recipe

Introduction

Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in convenient muffin-sized portions. These fluffy, aromatic treats are perfect as a savory snack or alongside your meals.

Ingredients

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup olive oil, plus extra for drizzling
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 cup warm water (about 110°F/43°C)
• 1 tsp salt

Instructions

1. Step 1: In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. Step 2: Add flour, salt, and 1/4 cup olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
4. Step 4: Preheat the oven to 400°F (200°C). Grease a muffin tin with olive oil.
5. Step 5: Punch down the risen dough and divide it evenly into the muffin tin cups.
6. Step 6: Gently press dough down to fill each cup. Sprinkle minced garlic and chopped rosemary on top, then drizzle with a little olive oil.
7. Step 7: Bake for 15–20 minutes or until the muffins turn golden brown on top.
8. Step 8: Remove from the oven and let the focaccia muffins cool slightly before serving.

Tips & Variations

• For extra flavor, sprinkle coarse sea salt on top before baking.
• You can substitute fresh rosemary with dried rosemary if fresh is unavailable, using about 1 teaspoon.
• Add sun-dried tomatoes or olives into the dough for a Mediterranean twist.
• Use garlic powder in place of fresh garlic for a milder garlic taste.

Storage

Store focaccia muffins in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 4 days, then warm in the oven before serving. These muffins also freeze well; wrap them tightly and freeze for up to one month. Reheat in a warm oven to restore freshness.

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 substitute instant yeast with active dry yeast. Use the same amount but add it directly to the flour, skipping the proofing step with warm water.

How do I know when the dough has risen enough?

The dough is ready when it has roughly doubled in size and doesn’t quickly spring back when gently pressed with a finger.

Garlic Rosemary Focaccia Muffins Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

These Garlic Rosemary Focaccia Muffins are a delightful twist on the classic Italian focaccia bread, baked in muffin form for individual servings. Infused with aromatic garlic and fresh rosemary, they are crispy on the outside, soft and fluffy inside, making them perfect as a savory snack or accompaniment to meals.

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

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 1 1/4 cups warm water (about 110°F)
• 1/4 cup olive oil, plus more for drizzling
• 1 tsp salt

Topping Ingredients

• 2 cloves garlic, thinly sliced
• 2 tbsp fresh rosemary leaves, chopped
• Additional olive oil for brushing

Instructions

1. Prepare the dough: In a bowl, dissolve the yeast in warm water and let it activate for about 5 minutes until foamy. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 1/4 cup olive oil to the flour. Mix until a dough forms.
2. Knead and let rise: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
3. Portion into muffin tin: Once risen, punch down the dough to release air. Lightly grease a 12-cup muffin tin. Divide the dough into 12 equal portions, shaping each into a ball and placing them into each muffin cup.
4. Add toppings: Press down gently on each dough ball to flatten slightly. Brush each muffin generously with olive oil. Distribute the sliced garlic and chopped rosemary evenly over the tops of the dough balls, pressing lightly so they adhere.
5. Bake: Preheat your oven to 400°F (200°C). Bake the focaccia muffins for 18-22 minutes or until golden brown on top and cooked through. Remove from oven and let cool slightly before serving.

Notes

• You can substitute fresh rosemary with dried rosemary if needed; use about 1 tablespoon if dried.
• The garlic can be adjusted according to taste; more slices will add a stronger garlic flavor.
• These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• For a softer crust, brush additional olive oil over the muffins right after baking.
• Make sure water is not too hot when activating yeast to avoid killing the yeast.

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