If you’ve ever wished for a bread snack that captures the fragrant charm of a classic focaccia but in a perfectly portable, individual size, this Garlic Rosemary Focaccia Muffin Recipe is going to become your new favorite. These little muffins are packed with the rustic, herby aroma of fresh rosemary and the bold, savory bite of garlic, all wrapped up in a tender, golden crust. They’re easy to make, irresistibly fragrant, and wonderfully versatile whether served as a side, snack, or appetizer.
Ingredients You’ll Need
The beauty of this Garlic Rosemary Focaccia Muffins Recipe lies in its simplicity—each ingredient works harmoniously to create that iconic focaccia flavor and texture with an effortless touch. Using everyday pantry staples and fresh herbs ensures these muffins are as delightful as they are approachable.
- 2 1/4 teaspoons instant yeast: This will help your dough rise beautifully and give the muffins that light, airy crumb.
- 1 cup warm water (110°F/43°C): Perfect temperature to activate the yeast without killing it.
- 1 tablespoon honey: Adds a subtle sweetness that balances the savory garlic and rosemary well.
- 3 cups all-purpose flour: The main structure-building ingredient for soft, yet sturdy muffins.
- 1 teaspoon salt: Enhances all the flavors within the dough.
- 1/4 cup extra virgin olive oil: Brings moisture and that classic olive oil richness to the muffins.
- 2 tablespoons fresh rosemary, chopped: Infuses an earthy, piney aroma characteristic of focaccia.
- 2 cloves garlic, minced: Adds a punch of fragrant garlic flavor that pairs perfectly with rosemary.
- 1 teaspoon sea salt (flaky or coarse): Sprinkled on top for a finishing touch of crunch and burst of salty goodness.
How to Make Garlic Rosemary Focaccia Muffins Recipe
Step 1: Activate Your Yeast
Start by dissolving the instant yeast and honey into warm water, around 110°F or 43°C to be just right. Set it aside for about 5 minutes until it becomes foamy, signaling that the yeast is alive and ready to work its magic in your dough.
Step 2: Mix Dry Ingredients
In a large bowl, combine the all-purpose flour with the teaspoon of salt. This simple mix provides the base for your dough’s flavor and texture.
Step 3: Combine Wet and Dry
Pour the yeast mixture and olive oil into the dry ingredients. Stir gently until the dough begins to come together, softening the flour with the liquid oils and yeast mixture.
Step 4: Knead the Dough
Turn your dough out onto a lightly floured surface and knead for about 5 minutes until it’s smooth and elastic. This kneading step develops the gluten structure that gives the muffins their tender yet chewy crumb.
Step 5: Let It Rise
Place the dough back in the bowl, cover it with a clean cloth, and let it rise in a warm spot for about an hour. You’ll know it’s ready when it’s doubled in size—this rise creates that luscious airiness inside each muffin.
Step 6: Prepare to Bake
Preheat your oven to 400°F (200°C) and grease a muffin tin lightly with olive oil to prevent sticking and add a little extra flavor.
Step 7: Shape Your Muffins
Divide the risen dough evenly into 12 muffin cups. Press gently to fill each cup, forming the classic focaccia muffin shape—individual, fluffy, and ready for flavor.
Step 8: Add Garlic and Rosemary
Press the minced garlic and chopped rosemary into the top of each muffin. This step infuses the muffins with incredible aroma and taste, ensuring every bite is bursting with those signature flavors.
Step 9: Drizzle and Sprinkle
Finish each muffin with a drizzle of olive oil and a sprinkle of flaky sea salt on top. This final touch adds a bit of gloss and a delightful salty crunch once baked.
Step 10: Bake to Golden Perfection
Bake in the preheated oven for 15 to 18 minutes, until the tops turn a gorgeous golden brown and the muffins sound hollow when tapped. Let them cool slightly before removing to a wire rack to retain their delightful texture.
How to Serve Garlic Rosemary Focaccia Muffins Recipe
Garnishes
These muffins shine with a simple garnish of extra fresh rosemary sprigs or a light brush of olive oil right before serving to amplify their aromatic qualities and keep them looking inviting.
Side Dishes
They pair wonderfully with roasted vegetables, hearty soups, or fresh salads. Their herby, garlicky flavor offers a perfect contrast to lighter dishes and can also accompany rich, creamy cheeses or charcuterie boards beautifully.
Creative Ways to Present
Try slicing the muffins in half and using them as mini sandwich buns filled with roasted chicken, mozzarella, and sun-dried tomatoes, or serve them alongside a dipping bowl of herbed olive oil or a warm marinara sauce for a fun appetizer twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Garlic Rosemary Focaccia Muffins Recipe muffins in an airtight container at room temperature for up to two days. Keeping them sealed prevents drying out and preserves their soft crumb.
Freezing
If you want to enjoy these muffins later, freeze them after they have completely cooled. Wrap each muffin individually in plastic wrap and place in a freezer-safe bag for up to three months.
Reheating
To reheat, unwrap and pop the muffins in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crusty exterior and warm, tender center. You can also warm them briefly in a toaster oven or microwave if in a hurry.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes! If using active dry yeast, dissolve it in the warm water with honey and let it sit until foamy before mixing with the flour. It might take slightly longer to rise but works just as well.
What if I don’t have fresh rosemary?
Dried rosemary can be used in a pinch, but fresh rosemary really brings out the best aroma and flavor in this Garlic Rosemary Focaccia Muffins Recipe. Use about half the amount if substituting dried herbs.
Can these muffins be made gluten-free?
Traditional focaccia relies on gluten for texture, so substituting gluten-free flour can be tricky. You might try a gluten-free all-purpose blend with xanthan gum, but expect a different texture from classic focaccia muffins.
Is it necessary to let the dough rise for a full hour?
Allowing the dough to rise fully is important for developing that airy, soft crumb. If you’re short on time, a shorter rise will result in denser muffins, but they will still taste delicious.
How can I make the top of the muffins crispier?
Drizzling extra olive oil just before baking and baking at a higher temperature briefly can enhance the crust crispiness. Also, avoid covering them tightly when storing to keep the crust from softening too much.
Final Thoughts
Once you try this Garlic Rosemary Focaccia Muffins Recipe, it’s hard not to fall in love with the fragrant, herby goodness packed into each bite-sized muffin. Whether you’re baking for family dinners, weekend brunches, or casual get-togethers, these muffins are sure to impress and comfort in equal measure. So grab your ingredients, roll up your sleeves, and get ready to make some magic in your kitchen—you won’t regret it!
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Garlic Rosemary Focaccia Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 33 minutes
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
These Garlic Rosemary Focaccia Muffins are a delightful twist on classic focaccia bread, baked in individual muffin tins for a convenient, flavorful bite. Perfectly soft on the inside with a golden crust, infused with fresh rosemary and garlic, and drizzled with olive oil and flaky sea salt, they make an excellent accompaniment to any meal or a savory snack on their own.
Ingredients
Yeast Mixture
- 2 1/4 teaspoons instant yeast (or active dry yeast)
- 1 cup warm water (110°F/43°C)
- 1 tablespoon honey (or sugar)
Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil (extra virgin), plus more for drizzling
Toppings
- 2 tablespoons fresh rosemary (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon sea salt (flaky or coarse)
Instructions
- Activate the yeast: Dissolve the yeast and honey in the warm water and let it sit for 5 minutes until foamy and activated.
- Combine dry ingredients: In a large bowl, mix together the all-purpose flour and salt evenly.
- Make the dough: Add the yeast mixture and 1/4 cup of olive oil to the flour mixture. Stir until a dough begins to form.
- Knead the dough: Turn the dough onto a lightly floured surface and knead it for about 5 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1 hour until doubled in size.
- Prepare for baking: Preheat your oven to 400°F (200°C) and grease a muffin tin to prevent sticking.
- Shape the muffins: Divide the risen dough evenly into the muffin cups.
- Add toppings: Press the minced garlic and chopped rosemary gently into each dough portion.
- Season and oil: Drizzle extra virgin olive oil over the muffins and sprinkle each with flaky sea salt for that signature focaccia flavor and texture.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes until the muffins are golden brown and cooked through.
Notes
- Use warm water around 110°F (43°C) to activate yeast properly without killing it.
- Fresh rosemary gives the best flavor, but dried rosemary can be substituted if needed.
- Allow the dough to rise in a warm, draft-free environment for best results.
- Do not overbake; golden brown edges indicate perfect doneness.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
