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Garlic Rosemary Focaccia Muffins

Garlic Rosemary Focaccia Muffins

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Fluffy focaccia muffins with crispy golden crust, fresh garlic, and aromatic rosemary. Perfect for any meal or as a delightful snack.

Ingredients

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  • 3 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm water (105-110°F/40-43°C)
  • 4 cloves fresh garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1/4 cup olive oil (plus extra for greasing)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Instructions

  1. Combine 1 cup warm water (105-110°F, no hotter or yeast will die) and active dry yeast in a small bowl. Let sit for 5 minutes until frothy.
  2. Mix 3 cups all-purpose flour and 1 1/2 teaspoons salt in a large bowl. Create a well in the center and add yeast mixture and 1/4 cup olive oil. Stir until combined.
  3. Turn dough onto floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Gently fold in minced garlic and chopped rosemary until evenly distributed.
  5. Place dough in oiled bowl, cover with damp towel, and let rise in warm area for 1 hour or until doubled in size. Test by pressing a finger into dough – indent should remain.
  6. Preheat oven to 375°F (190°C). Grease 12-cup muffin tin generously with olive oil or use muffin-specific parchment liners.
  7. Punch down risen dough and divide into 12 equal portions. Roll into smooth balls and place in muffin cups. Let rest 10 minutes to relax gluten.
  8. Bake for 20-25 minutes until golden brown and muffins sound hollow when tapped on bottom. Cool in tin for 5 minutes before removing.

Notes

  • Use bread flour instead of all-purpose for extra chewy texture. Check yeast expiration date for best rise. Water hotter than 115°F will kill yeast.
  • Freeze muffins wrapped individually for up to 3 months. Thaw and reheat in 350°F oven for 8-10 minutes for crispy crust.
  • Add sun-dried tomatoes, kalamata olives, or parmesan cheese for variations. Fold in gently to avoid deflating dough.

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