Description
These Garlic Rosemary Focaccia Muffins are an irresistibly easy-to-make, fluffy bread treat infused with fresh rosemary and garlic. Perfect as a savory snack or accompaniment to your meals, these muffins combine the rustic charm of focaccia bread with the convenience of muffin-sized portions, baked to a golden perfection with a delightful crust of flaky sea salt.
Ingredients
Scale
Yeast Mixture
- 2 teaspoons Instant Yeast (or 2 1/4 teaspoons active dry yeast, activated in warm water for 10 minutes)
- 1 cup Warm Water
- 1 tablespoon Honey (or sugar)
Dough
- 3 cups All-Purpose Flour (or gluten-free flour blend)
- 1 teaspoon Salt
- 1/4 cup Olive Oil (extra virgin recommended)
- 2 tablespoons Fresh Rosemary (or 1 teaspoon dried rosemary)
- 2 cloves Garlic (minced or roasted for more intensity)
Topping
- 1 teaspoon Flaky Sea Salt
Instructions
- Activate Yeast: In a small bowl, combine the warm water, instant yeast, and honey. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare Dough Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. Mince the garlic and finely chop the fresh rosemary leaves, then add them to the flour mixture.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the flour mixture. Stir with a wooden spoon or spatula until a sticky dough forms. If using active dry yeast, ensure it was activated properly before mixing.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4-5 minutes.
- First Rise: Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
- Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with olive oil or non-stick spray.
- Shape Muffins: Once risen, punch down the dough to release air. Divide the dough into 12 equal pieces. Gently press each piece into a muffin cup, creating a small well in the center to mimic focaccia texture.
- Second Rise: Cover the muffin tin loosely with plastic wrap or a kitchen towel and let the dough rise for another 20 minutes to puff up slightly.
- Add Toppings: Drizzle a little olive oil over each muffin, sprinkle with flaky sea salt, and optionally add extra rosemary sprigs or garlic slices on top.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the muffins are golden brown and cooked through.
- Cool and Serve: Remove from oven, allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature as a perfect savory accompaniment.
Notes
- You can substitute honey with granulated sugar or maple syrup.
- For a gluten-free version, use a gluten-free flour blend but expect slight texture changes.
- Roasting the garlic before adding gives a sweeter, milder garlic flavor.
- Ensure water temperature is lukewarm to avoid killing the yeast.
- Fresh rosemary pairs best, but dried rosemary is a good alternative; adjust quantities accordingly.
- Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- These muffins bake well in standard muffin tins; for a different shape, you can use mini loaf pans or small baking dishes.
