Description
Garlic Rosemary Focaccia Muffins are soft, fluffy, and packed with savory Mediterranean flavors. Infused with fresh rosemary and garlic, these convenient muffin-sized focaccia bites offer a tender crumb and golden crust, perfect as a snack or accompaniment to soups and salads. Made with simple pantry staples and easy steps, they are ideal for bakers of all skill levels looking for a flavorful, portion-controlled bread option.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 teaspoon sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
Wet Ingredients
- 1 1/4 cups warm water (about 110°F/43°C)
- 1/3 cup extra virgin olive oil, plus more for drizzling
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
Instructions
- Prepare the Yeast Mixture: Dissolve the active dry yeast and sugar in warm water. Let it sit for 5-7 minutes until foamy, indicating the yeast is activated and ready.
- Mix the Dough: In a large bowl, combine all-purpose flour and salt. Add the foamy yeast mixture, minced garlic, fresh rosemary, and olive oil. Gently mix until a sticky dough forms, ensuring all ingredients are incorporated.
- First Rise: Cover the bowl lightly with a clean towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it doubles in size and becomes light and airy.
- Shape Muffins: Punch down the risen dough gently to release air bubbles. Divide the dough into evenly sized portions and place them into a greased muffin tin. Drizzle olive oil on top and sprinkle extra rosemary and garlic if desired for a rustic touch.
- Second Rise: Allow the shaped dough to rise again in the muffin cups for 20-30 minutes until puffed up.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until muffins are golden brown with a crispy crust and soft interior.
Notes
- Use fresh herbs for the brightest flavor; fresh rosemary is preferred over dried.
- Stir dough just enough to combine ingredients to maintain a tender crumb.
- Maintain oven temperature at 375°F for even baking without burning.
- Generously use good quality olive oil to enrich flavor and keep muffins moist.
- Allow sufficient time for both rises to achieve fluffy, airy muffins.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Freeze wrapped muffins for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat muffins at 350°F (175°C) for 5 minutes or microwave briefly to restore softness.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg