Garlic Rosemary Focaccia Muffins (Print)

Individual focaccia muffins with aromatic rosemary and roasted garlic, ideal for brunch or appetizers.

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup warm water
03 - 2 ¼ tsp active dry yeast
04 - 2 tbsp extra virgin olive oil
05 - 1 tsp sugar
06 - 1 tsp sea salt

→ Flavorings & Toppings

07 - 3 cloves garlic, minced
08 - 2 tbsp fresh rosemary, finely chopped (plus extra for garnish)
09 - 2 tbsp extra virgin olive oil (for drizzling)
10 - Flaky sea salt, to taste
11 - Freshly ground black pepper, to taste

# How to Make:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast on top and let stand for 5 minutes until foamy.
02 - Add flour, sea salt, and 2 tbsp olive oil to the yeast mixture. Mix until a sticky dough forms.
03 - Stir minced garlic and chopped rosemary into the dough until evenly distributed.
04 - Knead dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 45 minutes or until doubled in size.
06 - Preheat oven to 400°F. Grease a 12-cup muffin tin with olive oil.
07 - Punch down dough and divide evenly among the muffin cups.
08 - Drizzle each muffin with olive oil, then sprinkle with flaky sea salt, black pepper, and extra rosemary.
09 - Cover and let rise in the tin for 10-15 minutes.
10 - Bake for 20-22 minutes or until golden brown.
11 - Cool for a few minutes before serving warm.

# Expert Advice:

01 -
  • The dough practically raises itself while you do other things
  • Individual portions mean everyone gets those coveted crispy edges
  • The rosemary and garlic combo makes your whole kitchen smell like an Italian bakery
02 -
  • The water should be warm but not hot or you'll kill the yeast
  • Don't skip the second rise or they'll be dense instead of fluffy
03 -
  • Use a kitchen towel to cover the dough so it can breathe
  • Don't overbake or they'll become dry and crumbly

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