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Garlic Rosemary Focaccia Muffins: A Delicious & Easy Recipe

  • Total Time: 150 minutes
  • Yield: 12 muffins 1x

Description

Savory focaccia muffins infused with garlic and rosemary, ideal as a flavorful side or snack.

Ingredients

Scale
  • 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) warm water (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. In a large bowl, whisk together the flour, yeast, and salt.
  2. Add the warm water and 1/4 cup of olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky to handle, add a little more flour, one tablespoon at a time, until it becomes manageable.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. While the dough is rising, prepare the garlic rosemary mixture. In a small bowl, combine the minced garlic and chopped rosemary. Set aside.
  6. Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
  7. Using a rolling pin, roll the dough into a rectangle approximately 12×18 inches.
  8. Sprinkle the garlic rosemary mixture evenly over the surface of the dough.
  9. Gently press the garlic and rosemary into the dough using your hands or a rolling pin.
  10. Drizzle a tablespoon of olive oil over the garlic and rosemary.
  11. Starting from one of the long edges, tightly roll the dough into a log.
  12. Using a sharp knife or dough scraper, cut the log into 12 equal pieces.
  13. Generously grease a 12-cup muffin tin with olive oil.
  14. Place one dough spiral into each muffin cup.
  15. Gently press down on each spiral to flatten it slightly.
  16. Drizzle each muffin with a little more olive oil.
  17. Sprinkle each muffin with flaky sea salt and a few extra sprigs of fresh rosemary.
  18. Cover the muffin tin with plastic wrap or a clean kitchen towel. Let the muffins rise in a warm place for 30-45 minutes, or until they have puffed up slightly.
  19. Preheat your oven to 400°F (200°C).
  20. Bake for 20-25 minutes, or until the muffins are golden brown and cooked through.
  21. To check for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done.
  22. Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use high-quality olive oil for the best flavor.
  • Don’t overwork the dough.
  • Proof the yeast if you’re unsure of its freshness.
  • Adjust the garlic and rosemary to your liking.
  • Experiment with other toppings like sun-dried tomatoes, olives, or Parmesan cheese.
  • Serve warm.
  • Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
  • For a crispier crust, place a baking sheet on the rack below the muffin tin.
  • If your dough is too sticky, chill it in the refrigerator for 30 minutes before kneading.
  • Don’t skip the second rise.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes

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