EASY GARLIC ROSEMARY FOCACCIA MUFFINS
These Easy Garlic Rosemary Focaccia Muffins are soft, fluffy, and full of flavor. Perfect as a snack or side, they combine the classic Italian focaccia taste with the convenience of muffin-sized portions.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 packet 2 ¼ teaspoon instant yeast
- 1 teaspoon salt
- ¾ cup warm water 110°F
- 2 tablespoons olive oil plus extra for brushing
- 1 teaspoon chopped fresh rosemary or ½ teaspoon dried
- 2 cloves garlic minced
- Sea salt flakes for topping
Instructions
Prepare the Dough:
- In a large bowl, mix flour, sugar, yeast, and salt. Add warm water and olive oil. Stir until a dough forms, then knead for 5 minutes until smooth.
First Rise:
- Cover the dough and let it rise in a warm place for 45–60 minutes or until doubled in size.
Shape the Muffins:
- Grease a 12-cup muffin tin with olive oil. Divide the dough into 12 pieces and place one in each cup. Brush with olive oil and gently press down the tops.
Add Flavor:
- Sprinkle minced garlic and rosemary on each muffin. Top with a pinch of sea salt flakes.
Bake:
- Bake at 375°F (190°C) for 18–20 minutes or until golden brown. Cool slightly before serving.
Notes
- Make Ahead: Dough can be made ahead and stored in the refrigerator for up to 24 hours.
- Customizing the Flavor: Add olives, sun-dried tomatoes, or cheese for extra flavor.
- Serving Suggestions: Serve warm with soup, pasta, or a dipping sauce of olive oil and balsamic vinegar.
- Allergy-Friendly Options: Substitute gluten-free flour blend for a gluten-free version.
- Storage Tips: Store cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.