Description
These golden crust garlic rosemary focaccia muffins are delightfully fluffy and packed with savory flavors. Featuring a crisp exterior and a soft, aromatic interior, they make a perfect accompaniment to any meal or a tasty snack on their own.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 1 teaspoon salt
Wet Ingredients
- 1 cup warm water (about 110°F)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
Additional
- 2 tablespoons fresh rosemary, chopped
- Olive oil for drizzling (as needed)
Instructions
- Prepare Oven and Tin: Preheat your oven to 400°F (200°C) and grease a muffin tin thoroughly to prevent sticking.
- Activate Yeast: In a mixing bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active.
- Combine Wet Ingredients: Add olive oil, salt, and minced garlic into the yeast mixture. Stir well to evenly incorporate all flavors.
- Form Dough: Gradually add the all-purpose flour to the wet mixture, stirring continuously until a dough begins to form. Transfer to a floured surface and knead for a few minutes until the dough is smooth and elastic.
- Add Rosemary: Fold the chopped fresh rosemary evenly into the dough to infuse aromatic flavor throughout.
- Shape Muffins: Divide the dough into portions and place each into the prepared muffin tin cups, filling them halfway.
- Oil and Rise: Drizzle olive oil generously on top of each muffin dough portion. Cover the tin with a towel and allow the dough to rise for 20 minutes in a warm place until slightly puffed.
- Bake: Bake the muffins in the preheated oven for 15-20 minutes, or until they develop a golden brown crust on top.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly before serving to enjoy their perfect texture and flavor.
Notes
- Use warm water around 110°F to properly activate the yeast without killing it.
- Drizzling olive oil on top before baking helps achieve a golden, crispy crust.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Feel free to experiment by adding other herbs like thyme or oregano alongside rosemary.
