Garlic Rosemary Focaccia Muffins (Printable View)

Golden individual muffins bursting with fragrant rosemary and roasted garlic flavors

# What You 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
09 - 2 tbsp extra virgin olive oil for drizzling
10 - Flaky sea salt to taste
11 - Freshly ground black pepper to taste

# How To Make It:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast on top and let stand for 5 minutes until foamy.
02 - Add flour, sea salt, and 2 tbsp olive oil to the yeast mixture. Mix until a sticky dough forms.
03 - Stir in minced garlic and chopped rosemary until evenly distributed throughout the dough.
04 - Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 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 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 10-15 minutes.
10 - Bake for 20-22 minutes or until golden brown on top.
11 - Cool for a few minutes before serving warm.

# Expert Advice:

01 -
  • The focaccia texture gets incredibly light and airy while baking in muffin tins, creating that perfect crispy outside and tender inside ratio
  • Individual portions mean everyone gets their own personal garlic bread experience without fighting over the last piece
  • The roasted garlic sweetens as it bakes, mellowing into something deeply savory that keeps people coming back for seconds
02 -
  • Warm water means warm to your wrist, not hot enough to kill the yeast, which should feel like a comfortable baby bottle temperature
  • The dough will feel quite sticky before rising, and that is exactly right so resist adding more flour or your muffins will be dense and heavy
  • Letting them cool for just 5 minutes makes all the difference between pulling them out cleanly and leaving half the muffin stuck in the tin
03 -
  • Use a kitchen thermometer to check your water temperature because yeast is particular and anything over 115°F will kill it dead
  • Let your muffins cool in the tin for exactly 5 minutes before removing, and they will pop out cleanly every single time

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