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Rosemary Garlic Focaccia Muffins Recipe

Rosemary Garlic Focaccia Muffins Recipe
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★★★★★

4.9 from 14 reviews

These Rosemary Garlic Focaccia Muffins are a flavorful, soft, and airy bread perfect for individual servings. Infused with fresh rosemary and garlic, and finished with a buttery salt topping, they offer the perfect blend of herbal and savory notes. Made in advance with an overnight rise, these focaccia muffins are ideal for a snack, appetizer, or alongside your favorite meal.

Ingredients

Scale

Dough

  • 1 ¼ tsp active dry yeast
  • 1 tsp honey
  • 1 ¼ cups warm water
  • 2 ½ cups bread flour
  • 2 tsp sea salt
  • ¼ cup extra-virgin olive oil, divided
  • 2 tbsp butter, melted
  • 2 tbsp finishing salt (such as Le Saunier de Camargue Herbes De Provence Fleur de Sel)

Rosemary Garlic Topping

  • 1/3 cup extra virgin olive oil
  • 2–3 sprigs rosemary, minced
  • 3 garlic cloves, minced

Instructions

  1. Activate Yeast: In a large bowl, mix the active dry yeast, honey, and warm water. Let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Make Dough: Add the bread flour and sea salt to the yeast mixture. Stir with a large spoon or spatula until a rough, slightly wet dough forms that holds together well.
  3. Coat Dough with Oil: Drizzle 2 tablespoons of extra virgin olive oil over the dough. Gently turn and coat the dough evenly in the oil. Cover the bowl with plastic wrap and refrigerate overnight (at least 8 hours) to allow the dough to double in size.
  4. Deflate & Portion Dough: The next day, drizzle an additional 2 tablespoons of olive oil on the dough. Give it a quick knead to deflate, then turn it out onto a lightly oiled surface. Pat the dough into a rough rectangle and cut it into 12 equal pieces using a sharp knife or bench scraper.
  5. Prepare Muffin Pan & Rise: Grease a muffin pan with olive oil. Place each dough piece into a muffin cup, shaping as needed. Cover and allow the dough to rise for about 2 hours until puffy.
  6. Make Rosemary Garlic Oil: Heat 1/3 cup olive oil in a small pan over medium heat until shimmering. Remove from heat and stir in minced rosemary and garlic. Let it infuse for about a minute without burning, then transfer to a bowl if necessary.
  7. Prepare for Baking: Preheat the oven to 450°F (232°C). Use oiled hands to poke deep holes all over the tops of each focaccia muffin, reaching down to the pan base to create characteristic dimples.
  8. Add Flavor & Bake: Drizzle about 1 teaspoon of the rosemary garlic oil evenly over each muffin. Bake for approximately 20 minutes or until the tops turn golden brown.
  9. Finish & Serve: Brush the hot focaccia muffins with melted butter, then sprinkle generously with finishing salt. Serve warm or at room temperature.

Notes

  • Use bread flour for best texture; all-purpose flour can be a substitute but may result in softer muffins.
  • The overnight refrigeration helps develop flavor and improves the dough’s structure.
  • Make sure the water is warm (~100-110°F) to activate the yeast without killing it.
  • Do not skip the dimpling step; it helps to create the signature focaccia texture and allows flavor to seep in.
  • Rosemary and garlic oil can be prepared ahead and stored in the fridge for up to 3 days.
  • The finished muffins are best enjoyed within 2 days but can be frozen and reheated.
  • Adjust finishing salt to taste depending on your preference for saltiness.

Nutrition

Keywords: focaccia muffins, rosemary garlic bread, Italian bread, savory muffins, homemade focaccia, bread recipe

Find it online: https://kitchenbyrita.com/rosemary-garlic-focaccia-muffins-recipe/