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Golden Crust Garlic Rosemary Focaccia Muffins Recipe

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5 from 30 reviews

Golden Crust Garlic Rosemary Focaccia Muffins are soft, fluffy bread muffins infused with fresh garlic and rosemary, featuring a crispy golden crust topped with coarse sea salt, black pepper, and optional Parmesan or chili flakes. Perfect as a savory snack or accompaniment to meals.

Ingredients

Scale

Dough Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3/4 cup warm water (about 110°F)
  • 1/4 cup extra virgin olive oil

Toppings

  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
  • Coarse sea salt, for sprinkling
  • Freshly cracked black pepper
  • Grated Parmesan cheese (optional)
  • Chili flakes (optional)

Instructions

  1. Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour and salt to ensure an even distribution.
  3. Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture along with olive oil. Stir until a shaggy dough forms.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
  5. First Rise: Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
  6. Prepare the Muffin Tin: Grease a 12-cup muffin tin with olive oil or line with parchment paper liners to prevent sticking.
  7. Shape the Muffins: Punch down the risen dough to release air, divide it into 12 equal pieces, roll each into a ball, and place each ball into the prepared muffin cups.
  8. Add Toppings: In a small bowl, mix olive oil with finely minced garlic and chopped rosemary. Brush this mixture generously over the top of each dough ball. Gently press down each ball with your fingers to create dimples in the dough.
  9. Second Rise: Cover the muffin tin with a towel or plastic wrap and let the dough rise again for about 20 minutes to puff up slightly.
  10. Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C).
  11. Add Final Toppings: Before baking, sprinkle the tops of the muffins with coarse sea salt, freshly cracked black pepper, and optional toppings such as grated Parmesan cheese or chili flakes for added flavor.
  12. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes until the muffins are golden brown on top and cooked through.
  13. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature for best flavor and texture.

Notes

  • Warm water used for activating yeast should be about 110°F to avoid killing the yeast.
  • You can substitute fresh rosemary with dried rosemary, but use about 1 tablespoon if dried.
  • For a dairy-free option, omit the Parmesan cheese or replace with a vegan cheese alternative.
  • Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Pressing dimples into the dough helps create the classic focaccia texture and allows toppings to soak in.

Nutrition

Keywords: focaccia muffins, garlic rosemary bread, savory muffins, Italian bread recipe, easy focaccia, olive oil bread

Find it online: https://victoriablair.com/ingredients-recipe/