Description
These Garlic Rosemary Focaccia Muffins are soft, fluffy, and full of flavor. Made with infused olive oil, fresh rosemary, and a touch of garlic, they’re perfect for any meal.
Ingredients
Scale
For the Dough:
- 2¼ cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ cup warm water (about 110°F/43°C)
- ¼ cup extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, finely minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
For the Topping:
- Coarse sea salt, for sprinkling
- Grated Parmesan cheese (optional)
Instructions
- Activate the Yeast: Mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Prepare the Dough: Combine flour, salt, activated yeast, olive oil, minced garlic, and rosemary. Knead until smooth and elastic.
- First Rise: Let the dough rise in an oiled bowl for 1 hour or until doubled in size.
- Shape the Muffins: Divide the dough into 12 portions, shape into balls, and place in a greased muffin tin.
- Second Rise: Let rise again for 30 minutes.
- Prepare Topping: Heat olive oil with garlic and rosemary for a fragrant topping.
- Dimple and Top: Press dimples into each dough ball, brush with infused oil, and sprinkle with sea salt and Parmesan.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until golden brown.
- Serve: Cool slightly and serve warm.
Notes
- Substitute rosemary with thyme or oregano for variety.
- Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (175°C) for 5 minutes.
- Prep Time: 20 minutes (plus 1.5 hours rising time)
- Cook Time: 20–25 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian-Inspired