Description
These Garlic Rosemary Focaccia Muffins are soft, flavorful, and infused with fresh herbs and garlic. Perfect as a savory snack or a side to your favorite Italian dishes, these muffins deliver the traditional focaccia taste in a convenient, individual serving size. Easy to make with basic ingredients, they boast a golden crust topped with coarse sea salt and aromatic rosemary.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water (about 110°F or 45°C)
- 2 tablespoons olive oil, plus extra for greasing and drizzling
- 1 tablespoon chopped fresh rosemary
- 3 cloves garlic, minced
Topping
- Extra chopped fresh rosemary for topping
- Coarse sea salt for topping
- Olive oil for drizzling
Instructions
- Combine dry ingredients: In a large bowl, mix together the all-purpose flour, active dry yeast, and sugar until well combined.
- Add wet ingredients: Stir in the salt, followed by warm water and 2 tablespoons of olive oil. Mix until a sticky dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
- Incorporate rosemary and garlic: Gently fold the chopped fresh rosemary and minced garlic evenly into the dough.
- Let dough rise: Lightly oil a clean bowl and place the dough inside. Cover with a damp cloth and let rise in a warm, draft-free area for about 1 hour, or until doubled in size.
- Prepare muffin tin and oven: Preheat the oven to 400°F (200°C) and grease a muffin tin with olive oil.
- Shape dough pieces: Punch down the risen dough to release air, then divide it into 10 to 12 equal pieces. Roll each piece into a ball and place in the prepared muffin tin.
- Flatten and top dough: Using your fingers, gently press down each dough ball to slightly flatten. Drizzle olive oil on top, then sprinkle with extra rosemary and coarse sea salt.
- Bake muffins: Bake the focaccia muffins in the preheated oven for 18-22 minutes until golden brown and cooked through.
- Cool and serve: Remove from the oven and allow to cool slightly in the pan before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Ensure water temperature is about 110°F (45°C) to activate the yeast properly without killing it.
- For a stronger garlic flavor, lightly sauté the garlic before mixing into the dough.
- You can customize toppings with olives or sun-dried tomatoes for added flavor.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- Reheat focaccia muffins in the oven to maintain crispness.
