Garlic Rosemary Focaccia Muffins Recipe

Introduction

These Garlic Rosemary Focaccia Muffins are a delightful twist on classic focaccia bread, baked in convenient muffin form. They’re fragrant, soft inside with a golden crust, and packed with fresh garlic and rosemary for a simple yet impressive treat.

Ingredients

• 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
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped, plus more for garnish
• Flaky sea salt, for topping

Instructions

1. Step 1: 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. Step 2: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add flour 1 tablespoon at a time if too sticky.
3. Step 3: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
4. Step 4: While the dough rises, mix the minced garlic and chopped rosemary in a small bowl.
5. Step 5: Once risen, punch down the dough and roll it out on a floured surface into a 12 by 18 inch rectangle.
6. Step 6: Sprinkle the garlic and rosemary mixture evenly over the dough and gently press it in.
7. Step 7: Starting from a long edge, roll the dough tightly into a log.
8. Step 8: Cut the log into 12 equal pieces and place each piece into a generously oiled 12-cup muffin tin.
9. Step 9: Cover and let the muffins proof in a warm place for 30-45 minutes, until puffed slightly.
10. Step 10: Preheat the oven to 400°F (200°C). Remove the cover, gently dimple the tops of the muffins, drizzle with olive oil, and sprinkle with flaky sea salt and extra rosemary if desired.
11. Step 11: Bake for 20-25 minutes until golden brown and cooked through. A toothpick inserted should come out clean.
12. Step 12: Let cool in the tin for a few minutes before transferring to a wire rack to cool completely or serve warm.

Tips & Variations

• Use lukewarm water (105-115°F) to activate the yeast effectively.
• Don’t over-knead the dough to keep muffins tender.
• Be generous with olive oil for a moist, flavorful crust.
• Try adding sun-dried tomatoes, olives, or Parmesan cheese to the dough for different flavors.
• Make sure to grease the muffin tin well to prevent sticking.

Storage

Store leftover focaccia muffins in an airtight container at room temperature for up to 2 days. To refresh, warm them in a low oven or toaster oven until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to dissolve active dry yeast in warm water first and let it sit until foamy before adding it to the flour.

Can I freeze these focaccia muffins?

Absolutely. Once cooled, wrap them tightly and freeze for up to 1 month. Thaw at room temperature and warm before serving.

Garlic Rosemary Focaccia Muffins Recipe

Print Recipe

★★★★★

4.4 from 131 reviews

These Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in individual muffin portions. Flavored with fragrant garlic and fresh rosemary, and drizzled with olive oil, they are perfect as a savory snack or accompaniment to meals. Soft, airy, and infused with herbal aroma, these easy-to-make muffins offer a delicious and elegant way to enjoy focaccia with minimal fuss.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 muffins 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups (281g) all-purpose flour, plus more for dusting
• 1 teaspoon instant or rapid-rise yeast
• 1 1/4 teaspoons salt

Wet Ingredients

• 1 cup (240ml) lukewarm water (around 105-115°F)
• 1/4 cup (60ml) olive oil, plus more for greasing and drizzling

Flavorings

• 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, instant yeast, and salt. Add the lukewarm water and 1/4 cup olive oil. Stir until a shaggy dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough becomes smooth and elastic. If the dough feels too sticky, sprinkle additional flour one tablespoon at a time during kneading to prevent sticking.
3. First Rise: Place the kneaded dough in a lightly oiled bowl, turning it once to coat all sides with oil. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
4. Prepare Garlic Rosemary Mixture: While the dough is rising, combine the minced garlic and chopped rosemary in a small bowl to infuse their flavors.
5. Incorporate Flavorings: Once the dough has doubled, punch it down gently to release air. Transfer to a lightly floured surface and roll into a 12 by 18-inch rectangle. Evenly sprinkle the garlic and rosemary mixture over the dough, then gently press it in to infuse the flavors.
6. Shape the Log: Starting from one long edge, tightly roll the dough into a log shape, ensuring it is evenly rolled through to avoid gaps.
7. Cut and Prepare Muffins: Slice the dough log into 12 equal pieces. Generously grease a 12-cup muffin tin with olive oil. Place each dough piece into an individual muffin cup.
8. Second Proof: Cover the muffin tin with a cloth or plastic wrap and allow the dough pieces to proof in a warm place for 30 to 45 minutes until they puff up slightly.
9. Preheat Oven: Preheat the oven to 400°F (200°C) while the dough is proofing.
10. Prepare for Baking: Once proofed, remove the cover. Gently dimple the tops of each muffin using your fingers to create the characteristic focaccia texture. Drizzle each muffin generously with olive oil, then sprinkle with flaky sea salt and additional rosemary if desired.
11. Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until golden brown and cooked through. To check doneness, insert a toothpick into the center of a muffin; it should come out clean.
12. Cool and Serve: Remove the focaccia muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
13. Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm the muffins in a low oven or toaster oven before serving.

Notes

• Use lukewarm water (105-115°F) to properly activate the yeast and ensure good rise.
• Do not over-knead the dough to keep the muffins light and tender.
• Generously grease the muffin tin to prevent sticking and promote crispy edges.
• Don’t skimp on the olive oil—it adds flavor and moisture.
• Adjust baking time as needed depending on your oven for perfect browning.
• Feel free to experiment with additional flavors like sun-dried tomatoes, olives, or Parmesan cheese for variety.

Keywords: Garlic rosemary focaccia muffins, focaccia bread, savory muffins, Italian bread, easy bread recipe, herb focaccia