Description
These Garlic Rosemary Focaccia Muffins are soft, flavorful individual focaccia breads infused with fresh rosemary and garlic. Perfectly golden and topped with coarse sea salt, these savory muffins make an excellent snack or accompaniment to any meal. Their fluffy texture and aromatic herbs create an irresistible bite-sized focaccia experience.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water (about 110°F or 45°C)
- 2 tablespoons olive oil, plus extra for greasing and drizzling
- 1 tablespoon chopped fresh rosemary, plus more for topping
- 3 cloves garlic, minced
- Coarse sea salt, for topping
Instructions
- Combine dry ingredients: In a large bowl, combine the flour, yeast, and sugar. Stir to mix well.
- Add wet ingredients: Add the salt, followed by the warm water and 2 tablespoons of olive oil. Mix until a sticky dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Incorporate herbs and garlic: Gently fold in the chopped rosemary and minced garlic into the dough until evenly distributed.
- First rise: Lightly oil a clean bowl, place the dough inside, and cover it with a damp cloth. Let it rise in a warm, draft-free area for about 1 hour, or until the dough has doubled in size.
- Prepare for baking: Preheat your oven to 400°F (200°C). Grease a muffin tin with olive oil.
- Shape dough balls: Once risen, punch down the dough to release air, and divide it into 10 to 12 equal pieces. Roll each piece into a ball and place it into the prepared muffin tin.
- Prepare for oven: Using your fingers, gently press down the dough balls to flatten them slightly. Drizzle some olive oil on top, and sprinkle with extra rosemary and coarse sea salt.
- Bake: Bake in the preheated oven for 18-22 minutes, or until the focaccia muffins are golden brown and baked through.
- Cool: Remove from the oven and allow them to cool slightly in the pan before transferring them to a wire rack to cool completely.
Notes
- You can use dried rosemary if fresh is not available, but fresh rosemary will give more vibrant flavor.
- Ensure the water is warm but not too hot to activate the yeast properly.
- These muffins are best enjoyed fresh but can be reheated the next day.
- For a variation, add olives or sun-dried tomatoes into the dough.
- Make sure to flatten the dough balls slightly to allow even baking.
