Description
These Easy Garlic Rosemary Focaccia Muffins bring the beloved flavors of classic Italian focaccia into a convenient, individual muffin form. Soft, fluffy, and infused with fragrant garlic and fresh rosemary, these golden-baked bread muffins are perfect as a savory snack, appetizer, or accompaniment to any meal. With simple ingredients and straightforward steps, this recipe is an excellent option for bakers of all experience levels eager to enjoy homemade focaccia in a quick and portion-friendly way.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups bread flour
- 1 ¼ cups warm water
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp sugar
- ¼ cup extra virgin olive oil
- 3 cloves fresh garlic, minced
- 2 tbsp fresh rosemary, finely chopped
Topping Ingredients
- Extra virgin olive oil, for brushing
- Sea salt, for sprinkling
- Additional fresh rosemary, optional, for garnish
Instructions
- Activate the yeast: Combine warm water, sugar, and active dry yeast in a small bowl. Stir gently and let sit for about 5 minutes until the yeast becomes foamy and activated, which indicates it is ready for use.
- Mix the dough: In a large bowl, combine bread flour, minced garlic, and chopped rosemary. Gradually stir in the yeast mixture and olive oil, mixing until a sticky dough forms that is soft and elastic.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 8 minutes until it becomes smooth and pliable. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Shape the muffins: Gently punch down the risen dough and divide it into 12 equal portions. Shape each portion into a muffin-sized round and place them into a greased muffin tin, leaving space for expansion.
- Second rise: Cover the muffin tin loosely with a towel and let the dough rise for another 30 minutes. Before baking, brush the tops generously with olive oil and sprinkle sea salt and additional rosemary if desired.
- Bake the muffins: Preheat your oven to 400°F (200°C). Bake the muffins for 15 to 20 minutes or until they turn golden brown and cooked through. Remove from the oven and allow them to cool slightly before serving.
Notes
- Ensure the water is warm but not hot to properly activate the yeast without killing it.
- For an even stronger rosemary flavor, you can mix some rosemary directly into the dough and sprinkle more on top before baking.
- The muffins are best enjoyed fresh but can be stored in an airtight container for 2 days or frozen for up to a month.
- To reheat, warm in a 350°F oven for 5-7 minutes to restore freshness.
- Using bread flour helps create a chewier texture typical of focaccia, but all-purpose flour can be used as a substitute for a softer crumb.
