Rosemary Garlic Focaccia Muffins Recipe

Introduction

These Rosemary Garlic Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in muffin tins for easy portioning. Soft and fragrant, they burst with the flavors of fresh rosemary and garlic, perfect for snacking or serving alongside meals.

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 like Le Saunier de Camargue Herbes De Provence Fleur de Sel

Rosemary Garlic Topping

• 1/3 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 the mixture becomes foamy and yeasty.
2. Step 2: Add the bread flour and sea salt to the bowl. Stir with a large spoon or spatula until a rough dough forms. The dough may still be wet but should hold together.
3. Step 3: Drizzle 2 tablespoons of olive oil over the dough. Gently turn the dough to coat it evenly. Cover with plastic wrap and refrigerate overnight for at least 8 hours until it doubles in size. Alternatively, let it rise at room temperature, covered, for at least 4 hours.
4. Step 4: On day two, drizzle the remaining 2 tablespoons of olive oil over the dough and knead briefly to deflate it.
5. Step 5: Turn the dough onto a lightly oiled surface and gently pat it into a rough rectangle. Using a sharp knife or bench scraper, cut the dough in half, then cut each half into six pieces, making twelve pieces total.
6. Step 6: Grease a muffin pan with olive oil and place each piece of dough into the muffin cups, fitting snugly but not perfectly round.
7. Step 7: Cover the pan and let the dough rise for about 2 hours until it slowly puffs up inside the tins.
8. Step 8: To make the rosemary garlic topping, heat the olive oil in a small pan over medium heat until shimmering. Remove from heat and stir in minced rosemary and garlic. Swirl gently for about a minute to lightly cook the herbs and garlic without burning.
9. Step 9: Preheat the oven to 450°F (230°C). Oil your hands and poke deep dimples all over the dough pieces in the muffin tin, making sure they reach the bottom.
10. Step 10: Drizzle about 1 teaspoon of the rosemary garlic oil over each muffin.
11. Step 11: Bake the focaccia muffins for about 20 minutes, or until golden brown on top.
12. Step 12: Remove from the oven and immediately brush each muffin with melted butter. Sprinkle the finishing salt evenly over the warm muffins before serving.

Tips & Variations

• Use bread flour for a chewy texture; all-purpose flour can be substituted but may yield a lighter crumb.
• For a deeper garlic flavor, roast the garlic before mincing it for the topping.
• Try adding other herbs like thyme or oregano to the rosemary garlic oil for an herbaceous twist.
• Make smaller or larger muffins by adjusting the size of the dough pieces and baking time accordingly.
• The dough can be kept in the fridge for up to 24 hours before shaping if you want to bake them on a different day.

Storage

Store focaccia muffins in an airtight container at room temperature for up to 2 days for best freshness. To keep longer, freeze them wrapped tightly in plastic wrap and foil for up to 1 month. Reheat by warming in a 350°F (175°C) oven for 10-15 minutes to restore crispness. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use slightly less (about 1 teaspoon), and you can mix it directly with the flour without proofing it first.

Do I have to refrigerate the dough overnight?

Refrigerating the dough overnight is recommended for developing flavor and texture, but you can let it rise at room temperature for about 4 hours if you’re short on time. The texture might be slightly different but still delicious.

Rosemary Garlic Focaccia Muffins Recipe

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4.5 from 112 reviews

These Rosemary Garlic Focaccia Muffins are soft, flavorful mini focaccias infused with fresh rosemary and garlic, perfect for snacking or serving as a side. The dough is prepared with active dry yeast and honey for a delicate rise, then coated with olive oil and baked in a muffin tin to create individual golden-brown focaccia bites topped with fragrant rosemary garlic oil and finishing salt.

• Author: rami
• Prep Time: 15 minutes (plus 8+ hours chill/rise time)
• 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

• 1¼ tsp active dry yeast
• 1 tsp honey
• 1¼ cups warm water
• 2½ cups bread flour
• 2 tsp sea salt
• ¼ cup extra-virgin olive oil, divided
• 2 tbsp butter, melted
• 2 tbsp finishing salt (e.g., Le Saunier de Camargue Herbes De Provence Fleur de Sel)

Rosemary Garlic Topping

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

Instructions

1. Activate Yeast: In a large bowl, combine the active dry yeast, honey, and warm water. Let it sit for 5-10 minutes until the mixture is foamy and yeast is activated.
2. Mix Dough: Add the bread flour and sea salt to the yeast mixture. Stir with a large spoon or spatula until a rough, somewhat wet dough forms that holds together.
3. Oil and Chill Dough: Drizzle 2 tablespoons of extra-virgin olive oil over the dough and gently turn it to coat evenly. Cover the bowl with plastic wrap and refrigerate overnight (at least 8 hours) to allow the dough to double in size. Alternatively, let the dough rise covered at room temperature for at least 4 hours until doubled.
4. Deflate and Prep Dough: On day two, drizzle an additional 2 tablespoons of olive oil onto the dough and knead briefly in the bowl to deflate it. Transfer the dough onto a lightly oiled surface and pat it into a rough rectangle.
5. Divide Dough: Using a sharp knife or bench scraper, cut the dough in half, then cut each half into six pieces, making 12 pieces total.
6. Prepare Muffin Pan and Rise: Grease a muffin pan with olive oil. Place each dough piece into tins, fitting snugly but not needing to be round. Cover and allow the dough to rise in the muffin tins for about 2 hours.
7. Make Rosemary Garlic Oil: Heat ⅓ cup of olive oil in a small pan over medium heat until shimmering. Remove from heat and stir in the minced rosemary and garlic. Swirl the pan gently to briefly cook the herbs and garlic for about a minute without burning. If it starts to burn, transfer the mixture immediately to a bowl.
8. Preheat Oven: Preheat the oven to 450°F (232°C).
9. Prepare Dough for Baking: Lightly oil your hands and poke deep holes all over each risen dough piece in the muffin tin to create dimples that reach the bottom.
10. Add Topping and Bake: Drizzle about 1 teaspoon of the rosemary garlic oil over each muffin. Bake in the preheated oven for about 20 minutes or until the tops are golden brown.
11. Finish: Remove the focaccia muffins from the oven and immediately brush the tops with melted butter. Sprinkle finishing salt evenly on top. Serve warm.

Notes

• For best flavor and texture, refrigerate the dough overnight to allow slow fermentation.
• If short on time, you can let the dough rise at room temperature for 4 hours instead of chilling overnight.
• Use a muffin pan generously coated with olive oil to prevent sticking.
• The rosemary garlic oil can easily burn if overheated; remove from heat as soon as fragrant and golden.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: rosemary focaccia muffins, garlic focaccia, homemade focaccia, Italian bread, savory muffins, yeast bread, rosemary garlic bread