Garlic Rosemary Focaccia Muffins
These Garlic Rosemary Focaccia Muffins combine savory garlic and aromatic rosemary in a soft, flavorful muffin, perfect as an appetizer or snack.
Ingredients
Main Ingredients
- 2 cups all-purpose flour Spoon and level for accuracy.
- 1 cup warm water Water should be warm, not hot.
- 1 package active dry yeast (2 ¼ teaspoons) Ensure yeast is active.
- 1 teaspoon sugar To activate the yeast.
- 1 teaspoon salt
- 3 tablespoons olive oil Plus more for brushing.
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped Can substitute dried, use less.
- to taste Flaky sea salt for topping
Instructions
Dough Preparation
- Combine warm water, sugar, and yeast in a small bowl. Let sit for about 5 to 10 minutes until frothy.
- In a large mixing bowl, mix flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
- Stir until it forms a rough dough, then add in minced garlic and chopped rosemary.
- Knead the dough on a floured surface for about 5 to 7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
Baking
- Preheat your oven to 375°F (190°C) while the dough rises.
- Once risen, punch down the dough and turn it onto a floured surface. Divide into 12 pieces and shape into muffins.
- Arrange muffins on a greased baking sheet. Cover lightly and let rise for another 30 minutes.
- Brush tops with olive oil and sprinkle with flaky sea salt before baking.
- Bake for about 20 to 25 minutes or until golden brown and hollow when tapped.
- Let cool on a wire rack for a few minutes before serving.
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Notes
These muffins are great for dipping in olive oil or serving with spreads. They can easily be customized with different herbs or cheeses.