Garlic Rosemary Focaccia Muffins Recipe

Introduction

These Garlic Rosemary Focaccia Muffins are a delightful twist on classic focaccia bread, baked into convenient, individual-sized portions. Infused with fragrant garlic and fresh rosemary, they’re perfect as a savory snack or alongside your favorite meal.

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. Stir until a shaggy dough forms.
2. Step 2: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until smooth and elastic. If it’s too sticky, add flour 1 tablespoon at a time.
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, or until doubled in size.
4. Step 4: While the dough is rising, mix the minced garlic and chopped rosemary in a small bowl.
5. Step 5: Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll into a 12×18 inch rectangle.
6. Step 6: Sprinkle the garlic and rosemary mixture evenly over the dough. Gently press it in to incorporate the flavors.
7. Step 7: Starting from a long edge, tightly roll the dough into a log.
8. Step 8: Cut the log into 12 equal pieces.
9. Step 9: Generously grease a 12-cup muffin tin with olive oil. Place one dough piece into each cup.
10. Step 10: Cover and let the dough proof in a warm place for 30-45 minutes, or until puffed up slightly.
11. Step 11: Preheat your oven to 400°F (200°C).
12. Step 12: After proofing, remove the cover. Gently dimple the tops of the muffins with your fingertips.
13. Step 13: Drizzle each muffin with olive oil. Sprinkle with flaky sea salt and additional rosemary if desired.
14. Step 14: Bake for 20-25 minutes, until golden brown and cooked through. A toothpick inserted in the center should come out clean.
15. Step 15: Remove from oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
16. Step 16: Serve warm or at room temperature.

Tips & Variations

• For a richer flavor, try adding grated Parmesan cheese to the garlic-rosemary mixture before pressing it into the dough.
• If fresh rosemary isn’t available, substitute with 1 tablespoon dried rosemary, crushed lightly.
• Use flavored olive oil, such as chili or lemon, to add a unique twist when drizzling on top.
• To make the muffins more tender, replace 1/4 cup of all-purpose flour with whole wheat flour.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm the focaccia muffins in a low oven or toaster oven until just heated through to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it after the first rise, covered tightly, for up to 24 hours. Bring it to room temperature before shaping and continuing with the recipe.

Can I freeze these focaccia muffins?

Absolutely. Once cooled completely, wrap the muffins tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and warm in the oven before serving.

Garlic Rosemary Focaccia Muffins Recipe

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★★★★★

4.7 from 78 reviews

These Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in individual muffin portions for a perfect handheld treat. Infused with fragrant garlic and fresh rosemary, and topped with flaky sea salt, these muffins are golden, soft, and flavorful — ideal for snacks, sides, or serving alongside soups and salads.

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

Ingredients

Scale 1x2x3x

Dough

• 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

Flavoring and Topping

• 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, yeast, and salt. Add the lukewarm water and 1/4 cup of olive oil. Stir until a shaggy dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add flour 1 tablespoon at a time if the dough is too sticky.
3. First Rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
4. Prepare Garlic and Rosemary Mixture: While the dough is rising, mix the minced garlic and chopped rosemary in a small bowl.
5. Roll Out the Dough: Once the dough has doubled, punch it down and turn out onto a lightly floured surface. Roll into a 12×18 inch rectangle.
6. Apply Flavorings: Sprinkle the garlic-rosemary mixture evenly over the dough and gently press it in.
7. Roll the Dough: Starting from a long edge, tightly roll the dough into a log shape.
8. Cut and Shape Muffins: Slice the log into 12 equal pieces. Generously grease a 12-cup muffin tin with olive oil and place each piece into a muffin cup.
9. Second Rise: Cover the muffin tin and let the dough proof in a warm place for 30 to 45 minutes until puffed slightly.
10. Preheat Oven: Preheat your oven to 400°F (200°C).
11. Prepare Muffins for Baking: Remove the cover and gently dimple the tops of each muffin. Drizzle generously with olive oil, then sprinkle with flaky sea salt and additional rosemary if desired.
12. Bake: Bake for 20-25 minutes until the muffins are golden brown and cooked through. A toothpick inserted in the center should come out clean.
13. Cool and Serve: Remove muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
14. Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Refresh them in a low oven or toaster oven before serving.

Notes

• Use lukewarm water to activate the yeast without killing it.
• If your dough is too sticky, add flour gradually during kneading.
• For extra flavor, add a little more rosemary on top before baking.
• To keep muffins moist, store in an airtight container and consume within 2 days.
• These muffins can be refreshed by warming them in a low oven or toaster oven before eating.

Keywords: Garlic Rosemary Focaccia Muffins, focaccia bread, savory muffins, garlic bread, rosemary bread, Italian bread, homemade bread, muffin tin bread