Irresistibly Soft Garlic Rosemary Focaccia Muffins to Savor

Enjoy the delightful flavors of Garlic Rosemary Focaccia Muffins in individual servings, perfect for any meal or snack.

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Course: Snacks

Cuisine: Italian

Keyword: Baking, focaccia, Garlic Rosemary Focaccia Muffins, Italian bread, Muffins, savory snacks

Prep Time: 2 30

Cook Time: 25

Total Time: 2 30

Servings: muffins

Calories: 150kcal

Equipment

Mixing bowl
Muffin tin
Rolling Pin
sharp knife
Wooden spoon

Ingredients

For the Muffins

2 ¼ cups all-purpose flour create the perfect dough consistency; flour for dusting helps with kneading.
1 teaspoon instant or rapid-rise yeast allows for a faster rise, ensuring fluffy muffins.
1 ¼ teaspoons salt enhances flavor; don’t skip this essential ingredient!
1 cup lukewarm water (around 105-115°F) activates the yeast, making it crucial for the dough.
¼ cup olive oil adds richness and moisture; reserve some for greasing and drizzling.
2 cloves garlic minced infuses the muffins with a robust flavor that complements the rosemary beautifully.
2 tablespoons fresh rosemary chopped brings a fragrant, herbal note; add more for garnish if you like!
flaky sea salt for topping gives that extra crunch and savory boost on your muffins.

Instructions

Step-by-Step Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon instant yeast, and 1 ¼ teaspoons salt until evenly combined. This mix forms the base for your flavorful Garlic Rosemary Focaccia Muffins. Next, add 1 cup of lukewarm water and ¼ cup olive oil to the bowl, stirring with a wooden spoon until a shaggy dough forms.
Knead the Dough: Turn the shaggy dough out onto a lightly floured surface. Knead it for about 5-7 minutes, applying firm pressure until the dough becomes smooth and elastic. If the dough feels sticky, sprinkle additional flour, one tablespoon at a time, to achieve that perfect consistency.
Let the Dough Rise: Place your kneaded dough in a lightly oiled bowl, making sure to turn the dough to coat all sides with oil. Cover the bowl and let it rise for 1 to 1.5 hours, or until it has doubled in size.
Prepare the Flavor Mix: In a small bowl, combine 2 cloves of minced garlic and 2 tablespoons of chopped fresh rosemary. Set this aside.
Shape the Dough: Once your dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a 12x18 inch rectangle.
Add Flavors to the Dough: Sprinkle the garlic and rosemary mixture evenly over the rolled dough, making sure to cover it entirely.
Roll the Dough: Starting from one of the long edges of the rectangle, carefully roll the dough into a tight log. Make sure the seam is tucked underneath.
Cut the Muffins: With a sharp knife, divide the log into 12 equal pieces.
Grease the Muffin Tin: Generously grease a 12-cup muffin tin with olive oil. Place one piece of the cut dough into each muffin cup.
Proof the Muffins: Cover the muffin tin with a kitchen towel and let the dough proof in a warm environment for 30-45 minutes.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Dimple and Drizzle: After proofing, dimple the tops of each muffin and drizzle each muffin generously with olive oil. Sprinkle flaky sea salt and extra rosemary.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until golden brown.
Cool and Enjoy: Once baked, allow the Garlic Rosemary Focaccia Muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container. They taste great for up to two days but can be refreshed in a warm oven if needed.

Nutrition