Description
Golden Crust Garlic Rosemary Focaccia Muffins are a fun and flavorful twist on classic focaccia bread. These individual-sized muffins have a soft, chewy interior with a crispy golden crust, infused with the bold flavors of garlic and rosemary. Perfect as a savory side for soups, pastas, or salads, they also make great grab-and-go snacks or appetizers at any gathering.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 packet instant yeast (2¼ teaspoons)
¾ cup warm water (about 110°F)
2 tablespoons olive oil (plus more for greasing and drizzling)
1 tablespoon finely chopped fresh rosemary
2 garlic cloves, minced
Flaky sea salt for topping (optional)
Instructions
In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Stir to mix evenly
Add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 5 to 6 minutes until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for this step
Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size
Preheat the oven to 400°F (200°C) and lightly grease a muffin tin with olive oil
Once the dough has risen, punch it down and divide it into 8 to 10 equal pieces. Shape each piece into a ball and place into the prepared muffin tin cups
Press your fingertips into the top of each dough ball to create dimples. In a small bowl, mix the minced garlic and chopped rosemary with a few tablespoons of olive oil. Spoon or brush this mixture over the tops of the muffins
Let the dough rest in the muffin tin for another 15 to 20 minutes while the oven finishes heating
Bake for 15 to 18 minutes or until the tops are golden brown and slightly crisp
Remove from the oven and allow to cool slightly before removing from the muffin tin. Serve warm or at room temperature
Notes
These focaccia muffins can be customized with other toppings like olives, sun-dried tomatoes, or shredded Parmesan. They freeze well and can be reheated in the oven or toaster. If using active dry yeast instead of instant yeast, bloom it in the warm water with sugar before mixing with the flour. For an extra golden crust, drizzle a little olive oil over the muffins right before baking.