Description
These Golden Crust Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in a muffin tin for convenient individual portions. Infused with fragrant garlic and fresh rosemary, and topped with flaky sea salt and freshly cracked black pepper, these muffins boast a crisp golden crust and a soft, airy interior. Perfect as a savory snack, appetizer, or accompaniment to any meal, they are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all‑purpose flour
- 1 packet (2¼ tsp) active dry yeast (or instant yeast)
- 1 tsp granulated sugar
- 1 tsp salt
Wet Ingredients
- ¾ cup warm water (approx 110 °F)
- 2 Tbsp extra virgin olive oil (plus more for greasing and drizzling)
Herbs and Flavorings
- 2 cloves garlic, finely minced
- 1 Tbsp fresh rosemary, finely chopped
- Flaky sea salt, for sprinkling
- Freshly cracked black pepper, to taste
Optional Add-ins
- Grated Parmesan
- Red pepper flakes
- Sun‑dried tomatoes
- Olives
Instructions
- Activate Yeast: In a mixing bowl, dissolve the granulated sugar and active dry yeast in the warm water. Allow the mixture to rest until it becomes foamy, approximately 5 to 10 minutes, indicating that the yeast is active and ready for use.
- Form Dough: Add the all-purpose flour, salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Stir until a shaggy dough begins to form, ensuring all ingredients are combined evenly.
- Knead Dough: Knead the dough briefly on a clean surface until it becomes smooth and elastic. Then cover the dough and let it rise in a warm spot until it doubles in size, which takes about 45 to 60 minutes.
- Prepare Baking Tin and Oven: Preheat your oven to 400 °F (200 °C). Generously oil a 12-cup muffin tin to prevent sticking and help form a crispy crust.
- Portion Dough: Punch down the risen dough to release air bubbles. Divide the dough into 12 equal portions, approximately 2 tablespoons each. Press each portion into the prepared muffin cups evenly.
- Create Dimples: Using oiled fingertips, gently press dimples into the surface of each muffin to help hold the herb oil and create the classic focaccia texture.
- Apply Herb Mixture: Combine the minced garlic, chopped rosemary, and remaining olive oil. Spoon or drizzle this fragrant mixture over each muffin, making sure some herb bits stick to the dough for flavor and aroma.
- Season Toppings: Sprinkle the muffins with flaky sea salt, freshly cracked black pepper, and if desired, optional toppings such as grated Parmesan or red pepper flakes for extra flavor and a savory kick.
- Second Rise: Allow the muffins to rest for approximately 20 minutes to achieve a light second rise that enhances their texture and fluffiness.
- Bake: Place the muffin tin in the preheated oven and bake the focaccia muffins for 18 to 20 minutes, or until the tops are golden brown and the edges are crisp. Once baked, cool them in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use warm water around 110 °F to properly activate the yeast without killing it.
- Ensure your dough rises in a warm, draft-free environment for best results.
- You can customize the muffins with optional toppings like sun-dried tomatoes or olives for added flavor.
- If you prefer a softer crust, drizzle additional olive oil on top after baking.
- Store leftovers in an airtight container at room temperature for up to two days or freeze for longer storage.
