Easy Garlic Rosemary Focaccia Muffins Recipe
These Easy Garlic Rosemary Focaccia Muffins are soft, aromatic, and perfect for any occasion. Infused with fresh garlic and fragrant rosemary, these individual-sized focaccia breads are quick to prepare, featuring a tender crumb and a crispy golden crust after baking. They make an ideal accompaniment to soups, salads, or as a savory snack.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 focaccia muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dough
- 2 ½ cups all-purpose flour
- 1 packet (7g) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- ¼ cup olive oil (plus extra for greasing and drizzling)
Flavorings
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
Topping (Optional)
- Coarse sea salt for topping
Instructions
- Activate Yeast: In a large bowl, combine the warm water, sugar, and instant yeast. Stir briefly and let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the Dough: Add the all-purpose flour and salt to the bowl. Pour in the olive oil and mix everything until a sticky dough forms. Knead the dough by hand for about 5 minutes until it turns smooth and elastic.
- First Rise: Lightly oil a clean bowl and place the dough inside, turning once to coat it evenly with oil. Cover the bowl with a towel and let the dough rise in a warm area for 45 to 60 minutes, or until it has doubled in size.
- Prepare for Baking: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line the cups with parchment muffin liners to prevent sticking.
- Add Flavorings: Punch down the risen dough to release the air. Knead in the minced garlic and chopped rosemary until they are evenly distributed throughout the dough.
- Fill Muffin Cups: Divide the dough into the prepared muffin cups, filling each about three-quarters full. Drizzle each dough portion with olive oil and sprinkle with coarse sea salt if desired. Allow the dough to rest for 10 to 15 minutes to rise slightly again.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the muffins turn golden brown on top and are fully cooked through.
- Cool and Serve: Let the focaccia muffins cool for 5 minutes in the tin before transferring them to a wire rack. Serve warm or at room temperature for optimal flavor and texture.
Notes
- You can substitute fresh rosemary with dried rosemary, using less since dried herbs are more potent.
- For an extra crispy crust, drizzle a bit more olive oil on top just before baking.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat in the oven or toaster oven to regain crispiness.
- Feel free to customize by adding olives, sun-dried tomatoes, or grated Parmesan to the dough for variety.
Keywords: garlic rosemary focaccia muffins, easy focaccia recipe, Italian focaccia, garlic bread muffins, rosemary bread
