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Garlic Rosemary Focaccia Muffins

Close-up of a fluffy garlic rosemary focaccia muffin with a bite taken out, showing its airy crumb.

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Bake individual, olive-oil rich focaccia in a muffin tin for a side with crisp edges and a tender crumb, topped with herby garlic and rosemary.

Ingredients

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  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water (105-115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • ¼ cup olive oil, plus more for greasing
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • Flaky sea salt, for topping

Instructions

  1. In a small bowl, combine the yeast, sugar, and warm water. Let stand for 5-10 minutes, until foamy.
  2. In a large bowl, whisk together the flour and salt.
  3. Pour the yeast mixture and ¼ cup olive oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  5. Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with olive oil.
  7. Punch down the dough and divide it into 12 equal pieces.
  8. Shape each piece into a ball and place one ball into each muffin cup.
  9. Gently press down on each dough ball to fill the muffin cup.
  10. Drizzle each muffin top with a little extra olive oil.
  11. Sprinkle the minced garlic, chopped rosemary, and flaky sea salt over the tops of the dough.
  12. Bake for 18-22 minutes, or until golden brown and cooked through.
  13. Let cool in the muffin tin for a few minutes before transferring to a wire rack.

Notes

  • For a deeper flavor, you can let the dough rise in the refrigerator overnight.
  • Feel free to add other herbs like thyme or oregano.
  • These are excellent served warm with soup or salad.

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