Description

These Garlic Rosemary Focaccia Muffins are soft, flavorful mini breads infused with fresh rosemary and garlic, perfect as a savory snack or a side to any meal. Made with simple ingredients and olive oil, these muffins offer the traditional focaccia taste in a convenient muffin form, baked to golden perfection.

Ingredients

Dough

2 1/4 teaspoons instant yeast (or active dry yeast)
1 cup warm water (110°F/43°C)
1 tablespoon honey (or sugar)
3 cups all-purpose flour
1 teaspoon salt
1/4 cup extra virgin olive oil, plus more for drizzling

Topping

2 tablespoons fresh rosemary, chopped
2 cloves garlic, minced
1 teaspoon flaky or coarse sea salt

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Instructions

Activate yeast: Dissolve the yeast and honey in the warm water. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
Mix dry ingredients: In a large bowl, combine the all-purpose flour and salt, stirring to evenly distribute the salt.
Form dough: Add the yeast mixture and olive oil to the flour mixture. Stir until the dough begins to come together.
Knead the dough: Turn the dough out onto a clean surface and knead for about 5 minutes until it becomes smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm spot for about 1 hour until doubled in size.
Prepare for baking: Preheat the oven to 400°F (200°C). Grease a muffin tin to prevent sticking.
Divide dough: Punch down the risen dough and divide it evenly among the muffin cups, pressing slightly to fill each one.
Add toppings: Press the minced garlic and chopped rosemary onto the surface of each muffin dough portion for flavorful infusions.
Final touches: Drizzle additional olive oil over each muffin and sprinkle with flaky sea salt to enhance taste and texture.
Bake: Place the muffin tin in the oven and bake for 15-18 minutes until the muffins are golden brown and cooked through. Remove from the oven and allow them to cool slightly before serving.

Notes

Using instant yeast speeds up the rising process, but active dry yeast can be substituted by proofing it in warm water with honey first.
If you prefer a softer crumb, brush the tops with additional olive oil right after baking.
These focaccia muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
Feel free to experiment by adding other herbs like thyme or oregano to change the flavor profile.