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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/garlic-rosemary-focaccia-muffins-recipe/