Garlic Rosemary Focaccia Muffins

why make this recipe

Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread. They are soft, fluffy, and packed with flavor. These muffins are perfect for any meal, whether you need a side for dinner or a tasty snack. The combination of garlic and fresh rosemary elevates the taste of these muffins, making them a crowd-pleaser. Plus, they are easy to make, which is a bonus for both beginner and experienced bakers!

how to make Garlic Rosemary Focaccia Muffins

Ingredients

• 2 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup warm water
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Flaky sea salt for topping

Directions

1. In a large bowl, combine flour, yeast, salt, and sugar.
2. Add warm water and olive oil, and mix until a dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth.
4. Place the dough in an oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat the oven to 375°F (190°C).
6. Punch down the dough and mix in minced garlic and rosemary.
7. Divide the dough into muffin tins and press down slightly.
8. Sprinkle flaky sea salt on top.
9. Bake for 15-20 minutes or until golden brown.
10. Let cool slightly before serving.

how to serve Garlic Rosemary Focaccia Muffins

These muffins can be served warm or at room temperature. They make a great companion to soups, salads, or pasta dishes. You can also enjoy them as a snack with some butter or dip.

how to store Garlic Rosemary Focaccia Muffins

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week or freeze them for up to a month. Just make sure to wrap them well to prevent freezer burn.

tips to make Garlic Rosemary Focaccia Muffins

• Make sure your water is warm, not hot, to activate the yeast without killing it.
• You can substitute dried rosemary if fresh is not available, but fresh gives a better flavor.
• Experiment by adding different herbs or spices to customize your muffin flavor.

variation

For a cheesy twist, consider adding shredded mozzarella or parmesan cheese to the dough before baking. You can also incorporate sun-dried tomatoes or olives for added flavor.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some of the all-purpose flour with whole wheat flour. It may change the texture slightly, but it will be healthier.

Can I make the dough in advance?
Yes, you can prepare the dough and let it rise. After it has risen, you can refrigerate it overnight. Just let it come to room temperature before baking.

What if I don’t have instant yeast?
You can use active dry yeast instead, but be sure to proof it first in warm water with a bit of sugar before adding it to your dry ingredients.

Garlic Rosemary Focaccia Muffins

Soft, fluffy muffins packed with garlic and fresh rosemary flavor, perfect as a side or snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Side Dish, Snack

Cuisine: Italian

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups all-purpose flour
• 1 packet instant yeast (2 1/4 teaspoons)
• 1 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup warm water Warm, not hot, to activate the yeast
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped Substitute dried if necessary, but fresh is better
• to taste Flaky sea salt for topping

Method

 

Preparation

1. In a large bowl, combine flour, yeast, salt, and sugar.
2. Add warm water and olive oil, and mix until a dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth.
4. Place the dough in an oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Baking

1. Preheat the oven to 375°F (190°C).
2. Punch down the dough and mix in minced garlic and rosemary.
3. Divide the dough into muffin tins and press down slightly.
4. Sprinkle flaky sea salt on top.
5. Bake for 15-20 minutes or until golden brown.
6. Let cool slightly before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to a month.