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Golden Crust Garlic Rosemary Focaccia Muffins

Golden Crust Garlic Rosemary Focaccia Muffins
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4.8 from 6 reviews

Golden Crust Garlic Rosemary Focaccia Muffins bring the classic flavors of Italian focaccia into a convenient, muffin-sized form. Each muffin boasts a crispy golden exterior that gives way to a soft, airy interior infused with the aromatic blend of garlic and fresh rosemary. Perfect as a side dish, appetizer, or savory snack, these muffins are sure to impress at any gathering. The simplicity of the ingredients allows the rich flavors to shine, making them a delightful addition to any meal. Whether enjoyed warm from the oven or at room temperature, these focaccia muffins offer a versatile and delicious option for bread enthusiasts and casual bakers alike.

Ingredients

Dry Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt

Wet Ingredients:

  • 3/4 cup warm water (about 110°F)
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, chopped (plus extra for garnish)

Toppings:

  • Coarse sea salt, for sprinkling
  • Freshly cracked black pepper
  • Grated Parmesan cheese (optional)
  • Chili flakes (optional)

Instructions

  1. Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour and salt.
  3. Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture along with olive oil. Stir until a shaggy dough forms.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
  5. First Rise: Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
  6. Prepare the Muffin Tin: Grease a 12-cup muffin tin with olive oil or line with parchment paper liners.
  7. Shape the Muffins: Punch down the risen dough, divide into 12 equal pieces, roll each into a ball, and place into the prepared muffin cups.
  8. Add Toppings: In a small bowl, mix olive oil with minced garlic and chopped rosemary. Brush the tops of each dough ball with this mixture. Gently press down each ball to create dimples.
  9. Second Rise: Cover the muffin tin and let the dough rise again for about 20 minutes.
  10. Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C).
  11. Add Final Toppings: Before baking, sprinkle the tops with coarse sea salt, freshly cracked black pepper, and optional toppings like grated Parmesan or chili flakes.
  12. Bake: Bake in the preheated oven for 18-20 minutes, or until golden brown on top.
  13. Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • Make sure to use fresh rosemary and garlic for the best flavors.
  • Check the yeast for freshness before using.
  • Pressing dimples into the dough before baking helps enhance the texture and flavor.
  • Experiment with different toppings like cheese or herbs for variety.
  • Store in an airtight container at room temperature for up to two days.

Nutrition

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