Garlic Rosemary Focaccia Muffins (Printer-friendly)

Individual Italian-style bread muffins infused with aromatic roasted garlic and fresh rosemary, topped with olive oil and flaky sea salt.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup warm water
03 - 2 ¼ tsp active dry yeast
04 - 2 tbsp extra virgin olive oil
05 - 1 tsp sugar
06 - 1 tsp sea salt

→ Flavorings & Toppings

07 - 3 cloves garlic, minced
08 - 2 tbsp fresh rosemary, finely chopped (plus extra for garnish)
09 - 2 tbsp extra virgin olive oil (for drizzling)
10 - Flaky sea salt, to taste
11 - Freshly ground black pepper, to taste

# Directions:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast on top and let stand for 5 minutes until foamy.
02 - Add flour, sea salt, and 2 tbsp olive oil to the yeast mixture. Mix until a sticky dough forms.
03 - Stir minced garlic and chopped rosemary into the dough until evenly distributed.
04 - Knead dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 45 minutes or until doubled in size.
06 - Preheat oven to 400°F. Grease a 12-cup muffin tin with olive oil.
07 - Punch down dough and divide evenly among the prepared muffin cups.
08 - Drizzle each muffin with olive oil, sprinkle with flaky sea salt, black pepper, and extra rosemary.
09 - Cover and let rise in the tin for 10-15 minutes.
10 - Bake for 20-22 minutes or until golden brown.
11 - Cool for a few minutes before serving warm.

# Expert Advice:

01 -
  • You get all the crispy chewy goodness of focaccia in adorable portions that cook faster than a single loaf
  • The roasted garlic infuses every bite without being overwhelming
02 -
  • Do not skip the second rise or the muffins will be dense instead of light and airy
  • The dough should feel tacky, not dry, so resist adding too much flour while kneading
03 -
  • Use your fingertips to dimple the dough before the second rise for extra craggy texture
  • Let them cool in the pan for just 5 minutes, then remove or they will steam and get soggy on the bottom

Go back