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Garlic Rosemary Focaccia Muffins Recipe

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  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 0h 22m
  • Total Time: 1h 42m
  • Yield: 10-12 focaccia muffins
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

Delight in these aromatic Garlic Rosemary Focaccia Muffins, a flavorful twist on classic focaccia bread. Soft, fluffy, and infused with fragrant rosemary and garlic, these easy-to-make muffins are perfect as a savory snack or a side to your favorite Mediterranean dishes. Baked to golden perfection, they offer a wonderful balance of herbal and garlicky notes with a satisfying chewy texture.

Ingredients

Scale

Dough Ingredients

  • 2 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup warm water (about 110°F or 45°C)
  • 2 tablespoons olive oil, plus extra for greasing and drizzling
  • 1 tablespoon chopped fresh rosemary, plus more for topping
  • 3 cloves garlic, minced
  • Coarse sea salt, for topping

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the flour, yeast, and sugar, stirring well to mix the dry ingredients evenly.
  2. Add Wet Ingredients: Add the salt, then pour in the warm water and 2 tablespoons of olive oil. Mix until a sticky dough forms, ensuring all ingredients are incorporated.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic, which develops gluten for structure.
  4. Add Flavorings: Gently fold in the chopped rosemary and minced garlic until evenly distributed throughout the dough.
  5. First Rise: Lightly oil a clean bowl, place the dough inside, and cover it with a damp cloth. Let it rise in a warm, draft-free area for about 1 hour, or until doubled in size, which helps develop flavor and texture.
  6. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a muffin tin with olive oil to prevent sticking and add flavor.
  7. Shape Dough: Once risen, punch down the dough to release excess air. Divide it into 10 to 12 equal pieces, roll each into a ball, and place them into the prepared muffin tin.
  8. Prepare for Baking: Using your fingers, gently flatten each dough ball slightly. Drizzle olive oil on top, then sprinkle with extra rosemary and coarse sea salt for a decorative finish and added taste.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes until the focaccia muffins turn golden brown and are baked through.
  10. Cool: Remove muffins from the oven and allow them to cool slightly in the pan before transferring to a wire rack to cool completely, preventing sogginess from trapped steam.

Notes

  • Use warm water at about 110°F (45°C) to activate the yeast effectively without killing it.
  • Kneading the dough well is essential for developing the right texture in your focaccia muffins.
  • Allowing the dough to rise until doubled will result in a lighter, airier muffin.
  • Feel free to add other herbs such as thyme or oregano for variation.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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Find it online: https://equilibratedrecipes.com/garlic-rosemary-focaccia-muffins-recipe/