Description
Warm, pillowy, and fragrantly herbed, these Garlic Rosemary Focaccia Muffins bring the charm of Italian focaccia into perfectly portioned muffins, ideal for any meal.
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1 teaspoon instant or rapid-rise yeast
- 1 1/4 teaspoons salt
- 1 cup (240ml) warm water (105–115°F / 40–46°C)
- 1/4 cup (60ml) olive oil, plus more for greasing and drizzling
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped, plus more for garnish
- Flaky sea salt, for topping
Instructions
- In a large mixing bowl, whisk together the flour, yeast, and salt.
- Pour the warm water and olive oil into the dry ingredients and stir until a shaggy dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let it rise for 1–1.5 hours until doubled.
- Mix minced garlic and rosemary with olive oil to make flavored oil.
- Punch down the dough and roll it into a rectangle approximately 12 x 18 inches.
- Brush the dough with garlic-rosemary oil.
- Fold the dough to create layers, then roll to about 1 inch thick.
- Grease a muffin tin and cut the dough into 12 squares, placing them in the cups.
- Cover and let rise for 30–45 minutes.
- Preheat oven to 400°F (200°C), dimple tops, drizzle more oil, and sprinkle with salt.
- Bake for 18–22 minutes until golden brown.
- Cool in the tin for a few minutes before transferring to a rack.
Notes
Store in an airtight container for up to 5 days or freeze for up to 2 months. Perfect with soups or as a sandwich base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bakery
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: focaccia, muffins, garlic, rosemary, baking, bread