Rosemary Garlic Focaccia Muffins Recipe

Introduction

These Rosemary Garlic Focaccia Muffins are soft, flavorful, and perfect for snacking or serving alongside your favorite meals. Infused with aromatic rosemary and garlic, they bring a fresh twist to traditional focaccia in an easy-to-handle muffin form.

Ingredients

• 1 ¼ tsp active dry yeast
• 1 tsp honey
• 1 ¼ cups warm water
• 2 ½ cups bread flour
• 2 tsp sea salt
• ¼ cup extra-virgin olive oil, divided
• 2 tbsp butter, melted
• 2 tbsp finishing salt (such as flaky sea salt)

Rosemary Garlic Topping:

• ⅓ cup extra-virgin olive oil
• 2-3 sprigs of rosemary, minced
• 3 garlic cloves, minced

Instructions

1. Step 1: In a large bowl, mix the yeast, honey, and warm water. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
2. Step 2: Add the bread flour and sea salt to the bowl and stir with a spoon or spatula until a rough dough forms. The dough may be wet but should hold together.
3. Step 3: Drizzle about 2 tablespoons of olive oil over the dough, then gently turn the dough to coat it evenly. Cover the bowl with plastic wrap and refrigerate overnight for at least 8 hours, allowing the dough to double in size. Alternatively, let it rise at room temperature for at least 4 hours until doubled.
4. Step 4: The next day, drizzle 2 more tablespoons of olive oil onto the dough and knead it briefly in the bowl to deflate it.
5. Step 5: Turn the dough out onto a lightly oiled surface and pat it into a rough rectangle. Using a sharp knife or bench scraper, cut the dough in half, then cut six pieces from each half to create 12 equal pieces.
6. Step 6: Grease a muffin pan with olive oil. Place each dough piece into the muffin tins, fitting them snugly but not worrying about perfect shape. Cover and let the dough rise for about 2 hours until puffy.
7. Step 7: While the dough rises, prepare the rosemary garlic topping. Heat the olive oil in a small pan over medium heat until shimmering, then remove from heat and stir in minced rosemary and garlic. Swirl gently for about a minute to release flavors without burning, then set aside.
8. Step 8: Preheat the oven to 450°F (230°C). Lightly oil your hands and poke deep holes all over each focaccia muffin, reaching the bottom of the pan.
9. Step 9: Drizzle about one teaspoon of the rosemary garlic oil over each muffin, using as much as you like.
10. Step 10: Bake the muffins for approximately 20 minutes or until golden brown on top.
11. Step 11: When the muffins come out hot, brush them with melted butter and sprinkle with finishing salt to taste.

Tips & Variations

• Use bread flour for a chewier texture; all-purpose flour can be substituted but the texture will be softer.
• For a vegan version, replace the butter brushing with extra olive oil and skip the finishing salt or use a vegan-friendly coarse salt.
• Add other herbs like thyme or oregano to the rosemary garlic oil for a different flavor profile.
• Allowing the dough to rise overnight in the fridge develops deeper flavor and improves texture.

Storage

Store focaccia muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled muffins in a sealed bag for up to 1 month. To reheat, warm in a 350°F oven for 5-10 minutes until heated through and crisp on the edges.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a muffin pan?

Yes, you can shape the dough into one large focaccia on a baking sheet instead of using a muffin pan. Adjust baking time accordingly, usually 20-25 minutes until golden and cooked through.

How can I tell when the focaccia muffins are done baking?

The muffins should be a golden brown color on top and sound hollow when tapped. They should also have a slightly crisp crust with a soft, airy crumb inside.

Rosemary Garlic Focaccia Muffins Recipe

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★★★★★

4.9 from 78 reviews

These Rosemary Garlic Focaccia Muffins are a delightful twist on classic focaccia bread, baked in muffin tins for individual servings. Featuring a fragrant rosemary and garlic topping, a chewy texture, and a golden crust, these muffins are perfect as a savory snack or accompaniment to any meal. The dough requires an overnight rise for optimal flavor and texture, making them a rewarding make-ahead treat.

• Author: Windy
• Prep Time: 15 minutes plus at least 8 hours for dough rising
• Cook Time: 20 minutes
• Total Time: 8 hours 35 minutes
• Yield: 12 focaccia muffins 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 1 ¼ tsp active dry yeast
• 1 tsp honey
• 1 ¼ cups warm water
• 2 ½ cups bread flour
• 2 tsp sea salt
• ¼ cup extra-virgin olive oil, divided
• 2 tbsp butter, melted
• 2 tbsp finishing salt (such as flaky sea salt)

Rosemary Garlic Topping

• 1/3 cup extra virgin olive oil
• 2–3 sprigs rosemary, minced
• 3 garlic cloves, minced

Instructions

1. Activate the Yeast: In a large bowl, combine the active dry yeast, honey, and warm water. Let the mixture rest for 5-10 minutes until it becomes foamy and yeasty, indicating the yeast is active.
2. Make the Dough: Add bread flour and sea salt to the yeast mixture. Stir with a large spoon or spatula until a rough, slightly wet dough forms that holds together.
3. Coat and Chill the Dough: Drizzle about 2 tablespoons of extra virgin olive oil over the dough. Gently turn and fold the dough in the oil to coat. Cover the bowl with plastic wrap and refrigerate overnight for at least 8 hours or until doubled in size. Alternatively, let it sit covered at room temperature for at least 4 hours to rise.
4. Prepare the Dough for Shaping: The next day, drizzle the remaining 2 tablespoons of olive oil over the dough and give it a quick knead in the bowl to deflate it.
5. Shape the Dough: Transfer the dough onto a lightly oiled countertop. Pat it into a rough rectangle shape. Using a sharp knife or bench scraper, divide the dough in half and then cut each half into six pieces, making a total of twelve pieces.
6. Fill the Muffin Tin: Grease a muffin pan with olive oil. Place each dough piece into the muffin cups snugly but without worrying about perfect roundness.
7. Second Rise: Cover the muffin pan and let the dough rise for about 2 hours until the dough slowly rises inside the tins.
8. Prepare Rosemary Garlic Oil: While the dough rises, heat 1/3 cup olive oil in a small pan over medium heat until it shimmers. Turn off the heat and quickly stir in the minced rosemary and garlic, allowing the residual heat to infuse the oil without burning the garlic. Remove from heat as soon as mixed to prevent burning.
9. Preheat Oven and Prepare for Baking: Preheat your oven to 450°F (232°C). Oil your hands and poke deep holes all over the surface of the dough in the muffin tins, ensuring the holes reach the bottom for classic focaccia texture.
10. Add Topping and Bake: Drizzle about 1 teaspoon of the rosemary garlic oil evenly over each muffin, using as much as desired. Place in the oven and bake for approximately 20 minutes or until the tops turn golden brown.
11. Finish the Muffins: Remove the focaccia muffins from the oven. Brush the tops immediately with melted butter and sprinkle generously with finishing salt to enhance flavor and texture. Serve warm or at room temperature.

Notes

• For best flavor and texture, allow the dough to chill overnight, but the shorter room temperature rise is acceptable if short on time.
• If the garlic begins to brown or burn during infusing, immediately remove the oil from the heat to avoid bitterness.
• Customize the toppings by adding olives, sun-dried tomatoes, or other herbs alongside rosemary.
• Ensure the holes poked into the dough are deep to create the signature focaccia texture.
• Finished focaccia muffins can be stored in an airtight container for 2-3 days and warmed before serving.

Keywords: Rosemary Garlic Focaccia, Focaccia Muffins, Savory Muffins, Italian Bread, Rosemary Bread