Description
These Garlic Focaccia Muffins are a delicious, savory twist on classic focaccia bread, baked into convenient individual muffin sizes. Infused with rosemary and garlic, they offer a perfect balance of fragrant herbs and a golden, crispy crust with a tender, fluffy interior. Ideal as a snack, appetizer, or accompaniment to any meal.
Ingredients
Scale
Dry Ingredients
- 2.25 cups all-purpose flour (King Arthur recommended)
- 1.5 tbsp sugar
- 1 tbsp yeast (Fleischmann’s RapidRise suggested)
- 1.25 tsp salt
- 1 tsp garlic powder
- 1.25 tsp dried rosemary (crushed)
Wet Ingredients
- 3/4 cup warm water (105°F to 110°F)
- 4 tbsp olive oil
- 1 egg
Toppings
- Extra virgin olive oil (for brushing)
- Sea salt (flaky, such as Maldon, for crunch)
- Fresh rosemary (for garnish)
Instructions
- Prepare the yeast mixture. Warm the water to approximately 105°F to 110°F, then combine it with sugar and yeast in a bowl. Let it sit for about 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, salt, garlic powder, and crushed dried rosemary to evenly distribute the flavors throughout the dough.
- Combine wet and dry ingredients. Add the yeast mixture, olive oil, and the egg to the dry ingredients. Stir together until a sticky dough forms, ensuring all ingredients are incorporated.
- Knead the dough. Knead the dough on a lightly floured surface or with a stand mixer fitted with a dough hook for about 8 to 10 minutes until smooth and elastic. This develops the gluten for structure.
- First rise. Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let the dough rise in a warm place until it doubles in size, about 1 hour.
- Prepare muffin tin. Grease a standard muffin tin well with olive oil to prevent sticking and to help form a crispy crust on the focaccia muffins.
- Shape the muffins. Punch down the risen dough and divide it evenly into the muffin cups. Press the dough gently into each cup, creating dimples on the surface to mimic traditional focaccia style.
- Second rise. Cover the muffin tin and let the dough rise again for 20 to 30 minutes until puffy.
- Brush and season. Generously brush the tops of the dough with extra virgin olive oil, then sprinkle with flaky sea salt and fresh rosemary to add flavor and crunch.
- Bake. Preheat the oven to 375°F (190°C). Bake the muffins for 15 to 20 minutes or until golden brown on top and cooked through.
- Cool and serve. Remove the focaccia muffins from the oven, let them cool slightly in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Warm the water carefully; temperatures above 115°F can kill the yeast.
- For a stronger garlic flavor, increase garlic powder or add minced fresh garlic to the dough.
- If fresh rosemary is unavailable, use all dried rosemary but avoid over crushing to prevent bitterness.
- These muffins freeze well; reheat in the oven for a crispy crust restoration.
- Egg wash helps with a richer color but can be omitted for a vegan adaptation by substituting with a flax egg or skipping entirely.
