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Garlic Rosemary Focaccia Muffins

Garlic Rosemary Focaccia Muffins
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Garlic Rosemary Focaccia Muffins are soft, flavorful treats bursting with fresh rosemary and garlic aroma. Combining the rustic charm of traditional focaccia with the convenience of muffin shapes, these muffins are perfect as a snack, side, or accompaniment to soups and salads. Easy to make with simple pantry ingredients and quick prep time, they offer a tender crumb, golden crust, and customizable flavors for any palate.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1/2 teaspoon sea salt (plus more for sprinkling)
  • 1 teaspoon sugar

Wet Ingredients

  • 3/4 cup warm water (about 110°F / 43°C)
  • 1/4 cup extra virgin olive oil (plus extra for drizzling)

Herbs and Flavorings

  • 2 tablespoons fresh rosemary, finely chopped
  • 2 garlic cloves, minced (or roasted)

Instructions

  1. Prepare the yeast mixture: Dissolve the sugar in warm water, then sprinkle the instant yeast on top. Let sit for 5 to 10 minutes until the mixture becomes foamy, indicating active yeast.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour and sea salt to evenly season and break up clumps.
  3. Mix wet ingredients with herbs and garlic: Add olive oil, minced garlic, and finely chopped fresh rosemary to the activated yeast mixture. Stir thoroughly to distribute flavors evenly throughout the mixture.
  4. Make the dough: Pour the wet mixture into the dry ingredients and stir using a wooden spoon or dough hook attachment until a sticky, elastic dough forms. Avoid over-kneading to maintain a tender crumb.
  5. First rise: Cover the bowl with a clean cloth or plastic wrap and let the dough rest in a warm spot for about 1 hour, or until it has doubled in size to develop flavor and texture.
  6. Shape the muffins: Lightly oil a muffin tin, then spoon the dough evenly into each cup. Press down gently with wet fingertips to create dimples, mimicking focaccia’s characteristic texture.
  7. Final rise and seasoning: Let the muffins rest for another 20 to 30 minutes. Just before baking, drizzle with olive oil and sprinkle with sea salt and extra rosemary leaves for a flavorful crust.
  8. Bake until golden: Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes or until the muffins are puffy and golden brown on top. Remove and cool slightly before serving.

Notes

  • Use fresh rosemary for the best flavor and aroma; dried rosemary can be substituted at half the amount but will be less fragrant.
  • Don’t skip the olive oil drizzle on top—it keeps muffins moist and adds richness.
  • Maintain warm water temperature around 110°F (43°C) to activate yeast without killing it.
  • Press indentations (dimpling) on muffins tops to allow olive oil and seasoning to penetrate and enhance flavor.
  • Check baking at 15 minutes to avoid over-baking and maintain softness.

Nutrition

Keywords: garlic, rosemary, focaccia, muffins, bread, herb bread, easy bread, baked snack

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