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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/rosemary-garlic-focaccia-muffins-recipe/