Golden Crust Garlic Rosemary Focaccia Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second Rest: Cover the muffin tin with a towel and let the dough rest for 20 minutes to relax and slightly rise before baking.
- 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.
- 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.
- 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.
- 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
