These Golden Crust Garlic Rosemary Focaccia Muffins are mini bread delights topped with garlic and fresh rosemary. Their crunchy outside and soft inside make them so tasty!
They are perfect as a snack or with soup. I can’t resist enjoying them warm from the oven! 💖 Easy to make, they turn any meal into a feast. Who doesn’t love fragrant bread?
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for making the muffins rise. If you have instant yeast, you can use the same amount without needing to activate it first. It’s super convenient!
All-Purpose Flour: This gives the muffins structure. If you want a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Just check that it contains xanthan gum.
Olive Oil: It adds richness and flavor. For a lighter taste, you can use vegetable oil or melted butter instead. Olive oil really shines in this recipe, though!
Garlic: Fresh minced garlic imparts a strong flavor. If you’re short on fresh garlic, garlic powder can work too, but use less, about 1 teaspoon. Adjust to your taste preference!
Fresh Rosemary: This herb provides a lovely aroma. If you don’t have rosemary, dried Italian herbs or thyme can be good substitutes; they’ll change the flavor a bit but still be delicious!
How Do You Ensure the Dough Rises Perfectly?
The key to a great focaccia muffin is giving the dough enough time to rise. Make sure your kitchen is warm and draft-free. Here are some tips:
- To speed up rising, you can preheat your oven to 200°F (93°C), then turn it off. Place the covered dough inside to rise.
- Checking for readiness: The dough should double in size. To test it, poke the dough with a finger; if it springs back slowly, it’s ready.
Don’t rush this step. Proper rising results in a lighter and airier texture!
Golden Crust Garlic Rosemary Focaccia Muffins
Ingredients You’ll Need:
Basic Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/4 cups warm water (about 110°F / 43°C)
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 2 teaspoons kosher salt
- 1/4 cup extra virgin olive oil, plus more for brushing and drizzling
Flavor Enhancements:
- 3 garlic cloves, finely minced
- 2 tablespoons fresh rosemary, chopped (plus some whole sprigs for garnish)
- Coarse sea salt (for sprinkling on top)
How Much Time Will You Need?
This recipe requires about 20 minutes for prep time, plus 2 hours for rising and about 20 minutes for baking. Altogether, you’ll invest roughly 2 hours and 40 minutes before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes until it becomes foamy. This shows the yeast is alive and ready to work its magic!
2. Make the Dough:
In a large bowl, whisk together the flour and kosher salt. Pour in the yeast mixture and 1/4 cup of olive oil. Mix everything together using a wooden spoon or your hands until you have a shaggy dough.
3. Knead:
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If it feels a little sticky, feel free to sprinkle on a bit of flour, but try not to overdo it.
4. First Rise:
Lightly oil a large bowl, then place your dough inside, turning it to coat with oil. Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm place until it doubles in size — this should take about 1 to 1 1/2 hours.
5. Prepare Muffin Pan:
While the dough is rising, lightly grease a standard 12-cup muffin tin with olive oil.
6. Shape & Second Rise:
Once the dough has risen, gently punch it down to release the air. Divide it into 12 equal pieces. Roll each piece into a ball and gently press it into the muffin cup. Cover with a towel again and let them rise until puffy — about 30-45 minutes.
7. Garlic Rosemary Topping:
In a small bowl, mix the minced garlic with a few tablespoons of olive oil and the chopped rosemary. This will give your muffins beautiful flavor!
8. Add Topping:
Using your fingers, make dimples on the tops of each muffin piece. Generously brush the garlic-rosemary olive oil mixture over each muffin, making sure to let some of the garlic pieces settle into the dimples. Finish by sprinkling coarse sea salt on top.
9. Bake:
Preheat your oven to 425°F (220°C). Bake the focaccia muffins for 15-20 minutes until they turn golden brown and crusty on top.
10. Garnish & Serve:
Take them out of the oven and if you’d like, add a small sprig of rosemary on top for garnish. Let them cool slightly before enjoying them warm!
These muffins are so delightful when warm, making for a perfect snack or accompaniment to meals. Enjoy the crispy, flavorful experience of these homemade Garlic Rosemary Focaccia Muffins!
Can I Use Dried Rosemary Instead of Fresh?
Yes, you can use dried rosemary! Substitute about 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary. Dried herbs are generally more concentrated, so you don’t need as much.
Can I Prepare the Dough the Night Before?
Absolutely! You can prepare the dough, place it in the refrigerator after the first rise, and then let it come to room temperature for about 30 minutes before shaping and performing the second rise. This also allows for great flavor development!
What’s the Best Way to Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them for up to 3 months. Just thaw them at room temperature and warm them in the oven before serving!
Can I Add Other Toppings or Ingredients?
Yes, feel free to get creative! You can add cheese, olives, sun-dried tomatoes, or even roasted garlic for extra flavor. Just be mindful not to overload the dough to maintain its rise and texture.
