Garlic Rosemary Focaccia Muffins (Printable)
Fluffy individual breads topped with garlic, rosemary, and sea salt
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 cup warm water
03 - 2 ¼ tsp active dry yeast
04 - 2 tbsp extra virgin olive oil
05 - 1 tsp sugar
06 - 1 tsp sea salt
→ Flavorings & Toppings
07 - 3 cloves garlic, minced
08 - 2 tbsp fresh rosemary, finely chopped (plus extra for garnish)
09 - 2 tbsp extra virgin olive oil (for drizzling)
10 - Flaky sea salt, to taste
11 - Freshly ground black pepper, to taste
# Directions:
01 - In a large bowl, dissolve sugar in warm water. Sprinkle the yeast on top and let stand for 5 minutes, until foamy.
02 - Add flour, sea salt, and 2 tbsp olive oil. Mix until a sticky dough forms.
03 - Stir in minced garlic and chopped rosemary.
04 - Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 45 minutes or until doubled in size.
06 - Preheat oven to 400°F. Grease a 12-cup muffin tin with olive oil.
07 - Punch down the dough and divide it evenly among the muffin cups.
08 - Drizzle each muffin with olive oil, sprinkle with flaky sea salt, black pepper, and extra rosemary.
09 - Cover and let rise in the tin for another 10-15 minutes.
10 - Bake for 20-22 minutes or until golden brown.
11 - Cool for a few minutes before serving warm.
# Expert Tips:
01 -
- They capture everything magical about focaccia but bake in half the time with zero shaping anxiety
- The individual portions mean everyone gets their own crispy, olive-oil-drenched corner piece
02 -
- Do not skip the second rise in the muffin tin or they will be dense instead of fluffy
- Greasing the muffin tin generously with olive oil is what creates that crispy, focaccia-style bottom crust
03 -
- Use your hands to gently press the dough into the muffin cups rather than rolling it out
- Let the muffins cool in the tin for at least 5 minutes before removing or they may stick