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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.

Ingredients

Scale

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

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