Description
Garlic Rosemary Focaccia Muffins are soft, savory mini breads inspired by classic focaccia—baked in a muffin tin for perfectly portioned, golden bites. Infused with olive oil, fresh rosemary, and roasted garlic, these muffins are fluffy inside with a lightly crisp top, making them the perfect side or snack.
Ingredients
- 2 ½ cups all‑purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 package (2 ¼ tsp) instant or active dry yeast
- 1 cup warm water (about 110°F / 43°C)
- 3 tbsp olive oil, plus more for drizzling and greasing
- 2 tbsp fresh rosemary, chopped
- 2 tbsp roasted garlic (or 1 tsp garlic powder)
- Flaky sea salt for topping (optional)
Instructions
- In a bowl, combine warm water, sugar and yeast. Let it sit until mildly foamy (if using active dry yeast).
- Stir in flour, salt, olive oil, chopped rosemary, and roasted garlic. Mix until a sticky dough forms.
- Cover the bowl and let the dough rise (bulk proof) in a warm place for ~1 hour or until doubled in size.
- Grease a standard 12‑cup muffin tin generously with olive oil. Using oiled hands or a spoon, divide the dough into the muffin cups.
- Drizzle each muffin with a bit more olive oil, then let them rise again for 15–20 minutes until puffed.
- Preheat the oven to 400°F (200°C). Just before baking, sprinkle flaky sea salt on top if using.
- Bake for 18–20 minutes, until golden brown and crisp on top.
- Allow the muffins to cool slightly before removing from the tin. Best served warm.
Notes
- If you don’t have roasted garlic, you can substitute about 1 tsp garlic powder but the flavor will be slightly less deep.
- You can use dried rosemary if fresh isn’t available — use about half the amount since it’s more concentrated.
- The dough can be made ahead and refrigerated after the first rise; bring to room temperature, divide into muffin tin, let rise, then bake.
- Instead of muffin tins, you can press the dough into an 8×8‑inch well‑oiled pan for a more traditional focaccia shape; adjust bake time slightly to ~22–25 minutes.
- These muffins freeze very well. Cool completely, then freeze in a sealed bag. Reheat in a 350°F (175°C) oven for ~5‑7 minutes to restore texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
