Description
These Easy Garlic Rosemary Focaccia Muffins are soft, fluffy, and infused with fragrant rosemary and garlic. Baked in muffin tins, they offer perfectly portioned servings with a crisp golden crust and a pillowy interior. They are an ideal side dish or snack, and require no kneading.
Ingredients
Scale
- 2 1/4 teaspoons instant yeast (or active dry yeast)
- 1 cup warm water (110°F/43°C)
- 1 tablespoon honey (or sugar)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil (extra virgin), plus more for drizzling
- 2 tablespoons fresh rosemary (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon sea salt (flaky or coarse)
Instructions
- In a large mixing bowl, dissolve the yeast and honey in warm water. Let the mixture sit for 5 minutes, or until it becomes foamy.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms. Cover the bowl with a kitchen towel and let the dough rise in a warm place for 45–60 minutes, or until doubled in size.
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil.
- Once the dough has risen, spoon it evenly into the greased muffin cups, filling each about ¾ full.
- Drizzle a generous amount of olive oil over the tops of the muffins. Sprinkle with chopped rosemary, minced garlic, and flaky sea salt.
- Bake for 18–20 minutes, or until the tops are golden brown and the edges are crisp. Rotate the pan halfway through baking for even cooking.
- Remove the muffins from the oven and let them cool slightly in the tin before transferring them to a wire rack. Serve warm or at room temperature.
- Enjoy plain or with dips like olive oil and balsamic vinegar. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Notes
- Ensure proper yeast activation: The yeast mixture should be foamy after 5 minutes. If not, your yeast may be expired or the water temperature was incorrect.
- Drizzle extra olive oil for a crispier crust.
- Use fresh rosemary and garlic for the most vibrant flavors.
- Experiment with flavors by adding shredded Parmesan, roasted garlic, or red pepper flakes.
- Store leftover focaccia muffins in an airtight container at room temperature for up to 3 days.
- Freeze cooled garlic rosemary focaccia muffins in a freezer-safe bag for up to 2 months.
- Reheat muffins in a 350°F (175°C) oven for 5 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: not specified
- Sodium: not specified
- Fat: not specified
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: not specified
- Fiber: not specified
- Protein: not specified
- Cholesterol: not specified