Golden Crust Garlic Rosemary Focaccia Muffins Recipe

Introduction

These Golden Crust Garlic Rosemary Focaccia Muffins bring the classic flavors of focaccia bread into a convenient, individual-sized treat. Crispy on the outside and soft inside, they are perfect for snacking or as a flavorful side to any meal.

Ingredients

• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons instant yeast
• 1 teaspoon salt
• ¾ cup (180ml) warm water (about 110°F)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons olive oil (for topping)
• ½ teaspoon flaky sea salt
• ¼ teaspoon black pepper
• Grated Parmesan (optional, for extra savory depth)
• A sprinkle of red pepper flakes (optional, for a bit of heat)
• Sun-dried tomatoes or olives (optional, for a Mediterranean flair)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, instant yeast, and salt. Stir to mix evenly.
2. Step 2: Gradually add the warm water and 2 tablespoons olive oil, stirring until a shaggy dough forms.
3. Step 3: Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic.
4. Step 4: Place the dough in an oiled bowl, cover it with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
5. Step 5: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or nonstick spray.
6. Step 6: Once risen, punch down the dough and divide it into 12 equal portions.
7. Step 7: Roll each portion into a ball and place them into the greased muffin cups.
8. Step 8: Cover with a towel and let the dough rest for 20 minutes.
9. Step 9: In a small bowl, mix the minced garlic, chopped rosemary, 2 tablespoons olive oil, flaky sea salt, and black pepper.
10. Step 10: Using your fingers, press dimples into each dough ball.
11. Step 11: Spoon the garlic-rosemary mixture evenly over each muffin.
12. Step 12: Bake in the preheated oven for 20-25 minutes, until the muffins are golden brown and crisp.
13. Step 13: Let the muffins cool slightly before removing them from the pan.
14. Step 14: Enjoy warm or at room temperature.

Tips & Variations

• For extra flavor, sprinkle grated Parmesan or red pepper flakes on top before baking.
• Add chopped sun-dried tomatoes or olives into the dough for a Mediterranean twist.
• Make sure the water is warm, not hot, to activate the yeast without killing it.
• Use a light touch when dimpling the dough to avoid deflating it too much.

Storage

Store cooled focaccia muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat muffins in a warm oven (350°F/175°C) for 5-7 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate active dry yeast in warm water with a little sugar for about 5-10 minutes before mixing it with the flour.

Can I make these muffins gluten-free?

You can try gluten-free all-purpose flour blends, but results may vary. Make sure to use a blend that includes xanthan gum or add it separately for better texture.

Golden Crust Garlic Rosemary Focaccia Muffins Recipe

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★★★★★

4.8 from 132 reviews

Golden Crust Garlic Rosemary Focaccia Muffins are soft, aromatic bread bites bursting with the flavor of fresh rosemary, garlic, and a crispy golden crust. These easy-to-make muffins combine the best of traditional focaccia with the convenience of a muffin tin, delivering perfectly portioned, savory bread with a delightful texture. Topped with flaky sea salt, black pepper, and optional grated Parmesan and red pepper flakes, they are ideal as a snack, side dish, or appetizer with Mediterranean flair.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 focaccia muffins 1x
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons instant yeast
• 1 teaspoon salt

Wet Ingredients

• ¾ cup (180ml) warm water (about 110°F)
• 2 tablespoons olive oil

Topping and Flavorings

• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons olive oil
• ½ teaspoon flaky sea salt
• ¼ teaspoon black pepper
• Grated Parmesan for extra savory depth (optional)
• A sprinkle of red pepper flakes for a bit of heat (optional)
• Sun-dried tomatoes or olives for Mediterranean flair (optional)

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 ½ teaspoons instant yeast, and 1 teaspoon salt. Stir well to evenly distribute the ingredients.
2. Add Wet Ingredients: Gradually stir in ¾ cup of warm water (about 110°F) and 2 tablespoons of olive oil until a shaggy dough forms, ensuring no dry flour remains.
3. Knead Dough: Transfer the dough to a lightly floured surface and knead for 6-8 minutes, until the dough becomes smooth and elastic, indicating good gluten development.
4. First Rise: Place the kneaded dough into an oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or nonstick spray to prevent sticking.
6. Shape Muffins: Once the dough has risen, punch it down to release air. Divide the dough evenly into 12 portions, roll each into a smooth ball, and place each ball into a muffin cup.
7. Second Rest: Cover the muffin tin with a towel and let the dough rest for 20 minutes to relax and slightly rise before baking.
8. Prepare Topping: In a small bowl, mix minced garlic, chopped rosemary, 2 tablespoons olive oil, flaky sea salt, and black pepper to create the flavorful topping mixture.
9. Dimple Dough and Add Topping: Use your fingers to press dimples evenly across each dough ball’s surface, then spoon the garlic-rosemary mixture evenly over each muffin, allowing the flavors to infuse.
10. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the focaccia muffins develop a golden brown, crisp crust.
11. Cool and Serve: Remove the muffins from the oven and let them cool slightly in the pan before carefully removing them. Serve warm or at room temperature, optionally garnished with grated Parmesan, red pepper flakes, or sun-dried tomatoes and olives for added Mediterranean flair.

Notes

• You can customize these focaccia muffins by adding toppings like grated Parmesan, red pepper flakes, sun-dried tomatoes, or olives for extra flavor and texture.
• Ensure water temperature is around 110°F to activate the yeast without killing it.
• Do not over-knead—stop when the dough is smooth and elastic to keep muffins tender.
• If you prefer a saltier crust, increase flaky sea salt on top slightly, but be cautious to avoid making it too salty.
• Letting the dough rest after shaping is important for a lighter texture and better rise.
• These muffins are best eaten fresh but can be stored in an airtight container for up to 2 days; reheat to refresh crispness.

Keywords: focaccia muffins, garlic rosemary bread, Mediterranean bread, savory muffins, easy focaccia, olive oil bread, homemade focaccia