Garlic Rosemary Focaccia Muffins

why make this recipe

Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread. These muffins provide a perfect blend of savory flavors and a soft, fluffy texture. They make a great addition to any meal, serve as a wonderful snack, or can be enjoyed on their own. The garlic and rosemary infuse each bite with fresh and aromatic taste, making them irresistible. Plus, they are easy to make and bake in just about 20 minutes!

how to make Garlic Rosemary Focaccia Muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) instant yeast
• 3/4 cup warm water
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• Coarse sea salt, for topping

Directions

1. In a large bowl, mix the flour, salt, sugar, and instant yeast together.
2. Stir in warm water and olive oil until a wet dough forms.
3. Add the minced garlic and chopped rosemary, mixing until evenly distributed.
4. Cover the bowl and let the dough rise in a warm place for about 30 minutes, until doubled in size.
5. Preheat the oven to 400°F (200°C) and grease a muffin tin.
6. Portion the dough into the muffin tin, filling each cup about halfway.
7. Top each muffin with coarse sea salt.
8. Bake for 15-20 minutes, until golden brown.
9. Let cool slightly before removing from the tin and serving.

how to serve Garlic Rosemary Focaccia Muffins

These muffins are best served warm. You can enjoy them on their own or pair them with dishes like soups, salads, or pasta. They also make a great appetizer when served with olive oil or balsamic vinegar for dipping.

how to store Garlic Rosemary Focaccia Muffins

To store the muffins, let them cool completely before placing them in an airtight container. They can be kept at room temperature for up to 2 days. For longer storage, consider refrigerating them for up to a week, or freeze them for up to 3 months. To reheat, simply warm them in the oven or microwave.

tips to make Garlic Rosemary Focaccia Muffins

• Make sure your water is warm but not too hot; this helps the yeast activate without killing it.
• Feel free to add other herbs or spices to the dough for extra flavor, such as thyme or oregano.
• For a cheesy twist, add some shredded mozzarella or Parmesan to the dough.

variation

You can customize these muffins by adding sun-dried tomatoes, olives, or even cheese. Each of these additions will give the muffins a unique flavor profile.

FAQs

Q: Can I use fresh yeast instead of instant yeast?
A: Yes, you can use fresh yeast, but you will need to adjust the quantity. Typically, 1 packet of fresh yeast is about 0.6 ounces (17 grams).

Q: What if I don’t have fresh rosemary?
A: You can substitute dried rosemary, but use about one-third of the amount since dried herbs are more concentrated.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and let it rise, then cover it and refrigerate until you’re ready to bake. Just allow it to come to room temperature before baking.

Garlic Rosemary Focaccia Muffins

These Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, offering a blend of savory flavors and a soft, fluffy texture.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 muffins

Course: Appetizer, Snack

Cuisine: Italian

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet instant yeast 2 1/4 teaspoons

Wet Ingredients

• 3/4 cup warm water Ensure it's warm, not too hot.
• 2 tablespoons olive oil

Flavor Additions

• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• to taste coarse sea salt, for topping

Method

 

Preparation

1. In a large bowl, mix the flour, salt, sugar, and instant yeast together.
2. Stir in warm water and olive oil until a wet dough forms.
3. Add the minced garlic and chopped rosemary, mixing until evenly distributed.
4. Cover the bowl and let the dough rise in a warm place for about 30 minutes, until doubled in size.

Baking

1. Preheat the oven to 400°F (200°C) and grease a muffin tin.
2. Portion the dough into the muffin tin, filling each cup about halfway.
3. Top each muffin with coarse sea salt.
4. Bake for 15-20 minutes, until golden brown.
5. Let cool slightly before removing from the tin and serving.

Notes

These muffins are best served warm with olive oil or balsamic vinegar for dipping. They can be stored in an airtight container at room temperature for up to 2 days, refrigerated for up to a week, or frozen for up to 3 months. Reheat in the oven or microwave.