Golden Crust Garlic Rosemary Focaccia Muffins
Delightful bite-sized muffins bursting with the aromatic flavors of garlic and fresh rosemary, perfect for any meal or gathering.
Ingredients
Muffin Dough
- 2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 1.5 teaspoons instant yeast Can use active dry yeast if activated first.
- 1 teaspoon salt
- 3/4 cup warm water (110°F) Ensure the water is warm, not hot.
- 2 tablespoons olive oil Plus extra for greasing.
Flavor Topping
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped Can substitute with dried rosemary.
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
- to taste Grated Parmesan For savory depth.
- to taste Red pepper flakes For a hint of heat.
- optional Sun-dried tomatoes or olives For extra Mediterranean flair.
Instructions
Preparation
- In a large mixing bowl, combine the flour, yeast, and salt. Stir until well mixed.
- Gradually add warm water and olive oil. Stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 6-8 minutes until it becomes smooth and elastic.
- Transfer the dough into an oiled bowl. Cover it with a kitchen towel and let it rise for 1 hour, or until it doubles in size.
Baking
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Once the dough has risen, punch it down gently and divide it into 12 equal portions. Roll each portion into a ball and place it in the greased muffin cups.
- Cover the muffin tin with a towel and let the dough rest for 20 minutes.
- In a small bowl, mix the minced garlic, chopped rosemary, olive oil, flaky sea salt, and black pepper.
- Press dimples into each muffin dough ball and spoon the garlic-rosemary mixture evenly over each muffin.
- Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and crisp.
- Allow them to cool slightly before removing from the pan. Enjoy warm or at room temperature.
Notes
Store muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them for up to a month. Reheat in the oven at 350°F (175°C) for 10-15 minutes.