Garlic Rosemary Focaccia Muffins Recipe
Garlic Rosemary Focaccia Muffins are a delightful twist on classic focaccia bread, shaped into individual portions perfect for snacking or serving alongside meals. These soft, fluffy muffins are infused with fragrant garlic and fresh rosemary, drizzled with olive oil, and topped with flaky sea salt for a deliciously savory treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 focaccia muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Dough 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
Flavoring and Topping
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped, plus more for garnish
- Flaky sea salt, for topping
Instructions
- 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.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time to reach the right consistency.
- First Rise: Place the dough in a lightly oiled bowl and turn to coat it with oil. Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare Garlic and Rosemary Mixture: While the dough is rising, combine the minced garlic and chopped rosemary in a small bowl, preparing the flavorful infusion for the dough.
- Shape the Dough: Once the dough has doubled, punch it down to release air. Turn it out onto a lightly floured surface and roll it into a 12×18 inch rectangle.
- Add Flavoring: Evenly sprinkle the garlic and rosemary mixture over the rolled-out dough. Gently press the mixture into the dough to incorporate the flavors.
- Roll Dough into a Log: Starting from one of the long edges, tightly roll the dough into a log shape to encase the garlic and rosemary.
- Cut Into Muffins: Cut the log into 12 equal pieces to form individual focaccia muffins.
- Prepare Muffin Tin and Proof: Generously grease a 12-cup muffin tin with olive oil. Place one piece of dough into each cup. Cover and let the muffins proof in a warm place for 30-45 minutes, or until puffed up slightly.
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking.
- Prepare Muffins for Baking: After proofing, remove the cover from the muffin tin. Gently dimple the tops of each muffin using your fingers or a utensil.
- Add Toppings: Drizzle each muffin generously with olive oil and sprinkle with flaky sea salt and additional rosemary if desired.
- Bake the Muffins: Bake in the preheated oven for 20-25 minutes, or until the muffins turn golden brown and are cooked through. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Muffins: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Serving and Storage: Serve the focaccia muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, refreshing in a low oven or toaster oven before serving.
Notes
- Ensure the water is lukewarm (105-115°F) to activate the yeast without killing it.
- Knead sufficiently to develop gluten for a chewy texture but avoid over-kneading.
- If the dough is sticky, add flour in small increments to avoid making it too dry.
- You can swap fresh rosemary for dried, but fresh is preferable for the best flavor.
- The muffins can be stored at room temperature for 2 days or frozen for longer storage.
- Reheat focaccia muffins in a low oven or toaster oven to restore crispness.
Keywords: garlic focaccia muffins, rosemary focaccia, savory bread muffins, Italian bread, easy bread recipe, focaccia bread rolls, garlic rosemary bread
