Description
If you love the rich, herby flavor of rosemary focaccia but want a quicker, muffin-sized version, these Garlic Rosemary Focaccia Muffins are perfect! They have a crispy golden crust, a soft airy interior, and a delicious blend of garlic, rosemary, and olive oil. Perfect as a side dish or a quick snack!
Ingredients
Scale
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 packet (2 ¼ teaspoons) instant yeast
- ¾ cup warm water (about 110°F)
- 2 tablespoons olive oil
For the Topping:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon flaky sea salt
- ¼ teaspoon black pepper
Instructions
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Prepare the Dough:
- In a large mixing bowl, whisk together flour, salt, sugar, and yeast.
- Add warm water and olive oil, stirring until a shaggy dough forms.
- Cover the bowl with a damp towel and let rest for 5-10 minutes.
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First Rise:
- Lightly knead the dough in the bowl for 1-2 minutes until smooth.
- Cover again and let rise in a warm place for 30-45 minutes, or until doubled in size.
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Prepare Muffin Tin:
- Grease a 12-cup muffin tin with olive oil.
- Divide the dough evenly among the muffin cups, pressing gently to fit.
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Add Toppings:
- In a small bowl, mix olive oil, minced garlic, and chopped rosemary.
- Brush the mixture generously over the dough.
- Sprinkle with flaky sea salt and black pepper.
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Second Rise & Bake:
- Let the dough rise again for 15 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 18-22 minutes, or until golden brown on top.
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Serve & Enjoy:
- Drizzle with extra olive oil if desired.
- Serve warm or at room temperature.
Notes
- Use Fresh Rosemary: It enhances the flavor more than dried rosemary.
- Don’t Skip the Second Rise: It ensures a fluffy texture.
- Customize Your Toppings: Try adding cheese, sun-dried tomatoes, or olives.