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Rosemary Garlic Focaccia Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 41 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 8 hours 50 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

These Rosemary Garlic Focaccia Muffins offer an unforgettable flavor with a perfect combination of fragrant rosemary, savory garlic, and a light, airy texture. Perfect for a snack or as a side to your meals, these muffins are made with simple ingredients and a slow, chilled dough for enhanced taste and texture.

Ingredients

Yeast Mixture

  • 1 packet Active Dry Yeast
  • 1 tbsp Honey (can substitute with white sugar or maple syrup for vegan option)
  • 1 cup Warm Water (warm but not hot to protect the yeast)

Dough

  • 4 cups Bread Flour (all-purpose flour can be used, but texture may differ)
  • 1 tbsp Sea Salt (regular salt can be substituted)
  • 2 tbsp Extra-Virgin Olive Oil (other oils may be used but will change flavor)

Finishing Touches

  • 2 tbsp Butter (melted for brushing tops, vegan butter works too)
  • 1 tbsp Finishing Salt (coarse sea salt or flaky finishing salt is best)
  • 2 tbsp Rosemary (can substitute with thyme or oregano)
  • 4 cloves Garlic (fresh minced garlic is best for flavor)

Instructions

  1. Activate Yeast: Mix active dry yeast, honey, and warm water in a bowl. Let the mixture sit for about 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Make Dough: Combine the yeast mixture with bread flour and sea salt to form a rough dough, incorporating all ingredients thoroughly.
  3. Add Olive Oil & Chill: Drizzle the dough with extra-virgin olive oil, cover it well, and refrigerate for at least 8 hours to develop flavor and texture.
  4. Prepare for Rising: Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. Divide the dough into equal portions and place them into muffin tins, shaping as needed.
  5. First Rise: Cover the muffin tins with a cloth and let the dough rise for about 2 hours until puffed up.
  6. Infuse Oil: Heat extra-virgin olive oil in a small saucepan over low heat. Add minced rosemary and garlic, allowing the flavors to infuse for 5 minutes.
  7. Preheat Oven & Prepare Dough: Preheat your oven to 450°F (230°C). Poke holes into the risen dough to create the characteristic focaccia dimples. Drizzle the infused oil over the dough and sprinkle with finishing salt.
  8. Bake: Bake the muffins in the preheated oven for about 20 minutes until golden and cooked through.
  9. Finish: Remove the muffins from the oven and immediately brush the tops with melted butter for a rich, glossy finish.

Notes

  • Warm water should be around 100°F (38°C) to properly activate yeast without killing it.
  • Allowing the dough to chill overnight helps develop deeper flavors and better texture.
  • If using instant yeast, skip the activation step and mix directly with dry ingredients.
  • Fresh rosemary and garlic provide the best aroma and flavor, but dried herbs can be used as a substitute.
  • Use a coarse or flaky finishing salt to add a pleasing crunch and burst of saltiness.
  • For vegan options, substitute honey with maple syrup and butter with vegan butter or olive oil.

Find it online: https://slsrecipes.com/rosemary-garlic-focaccia-muffins-recipe/