Description
These golden crust garlic rosemary focaccia muffins bring all the rustic charm of classic focaccia bread with the convenience of individual portions. Perfect for beginners, they are easy to make, packed with flavor, and ideal for everything from weeknight dinners to holiday spreads.
Ingredients
Scale
- 2 1/2 cups (315 g) all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup (240 ml) warm water (around 100°F/38°C)
- 1 teaspoon sugar
- 1 teaspoon salt
- Flaky sea salt for topping (optional)
Instructions
- In a small bowl, combine 1 cup (240 ml) of warm water, 1 teaspoon of sugar, and 2 1/4 teaspoons (1 packet) of active dry yeast. Let it sit for 5-10 minutes until it’s foamy.
- In a large mixing bowl, whisk together 2 1/2 cups (315 g) of all-purpose flour and 1 teaspoon of salt.
- Pour the yeast mixture and 2 tablespoons of olive oil into the dry ingredients. Stir until a shaggy dough forms.
- Lightly flour your work surface and knead the dough for about 5 minutes, until it’s smooth and elastic. If the dough is sticky, sprinkle on a little more flour.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Grease your muffin tin with olive oil or line it with paper liners.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place it in the muffin cups.
- Cover the muffin tin with a towel and let the dough rise for another 20-30 minutes.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Brush the tops of the muffins with olive oil and sprinkle with chopped rosemary, minced garlic, and a pinch of flaky sea salt.
- Bake for 18-20 minutes, or until the muffins are golden brown and sound hollow when tapped.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
Make sure your water is the right temperature—too hot, and it’ll kill the yeast; too cold, and the yeast won’t activate. Let the dough rise in a warm, draft-free area for the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Keywords: focaccia muffins, garlic rosemary bread, Italian bread recipe, beginner bread recipe