Chocolate Cherry Sourdough Bread Recipe

If you are someone who adores warm, fluffy bread, punches of garlic, and the flavor of that earthy aroma from rosemary, then Garlic Rosemary Focaccia Muffins are certain to take your heart. They are like mini focaccia loaves, baked deliciously in a muffin tin for perfectly portioned bites. I usually make these when I want something that looks fancy but is so simple to make-no stress and only delicious results.

What is Chocolate Cherry Sourdough Bread All About?

Garlic Rosemary Focaccia Muffins are just a twist on traditional Italian Focaccia that bake up as a little golden pillow with crispy edges and soft, airy centers. Instead of baking as a big loaf, the dough is baked in muffin cups. The garlic gives it a strong flavor, whereas rosemary gives it a fragrant, herby kick. It is great for snacking, dipping in soups, and serving alongside pasta.

Ingredients

Here’s what you’ll need:

For the dough:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (360g) warm water
• 4 cups (480g) bread flour
• ¼ cup (25g) cocoa powder
• 1 ½ tsp salt

Mix-ins:

• 1 cup dried cherries
• 1 cup dark chocolate chunks or chips

Instructions

1. Activate yeast: Warm water, sugar, and yeast in a bowl, and then leave to sit for 5 minutes to get foamy.
2. Make dough: Add flour, salt, and olive oil. Mix until the dough forms. Knead for 5-6 minutes until smooth.
3. First rise – Cover and allow the dough to rise in a warm location for 1 hour, or until it doubles in size.
4. Prepare muffin tin: Grease with olive oil. Divide the dough into 8 to 10 equal pieces and place in blended muffin tins.
5. Second rise: Leave it to rise for another 20 minutes
6. Top it: Mix olive oil, garlic, and rosemary. Brush spots on the dough with generous amounts of the mixture. Sprinkle with flaky salt.
7. Now bake: Bake at 400°F (200°C) for 15 – 18 minutes until golden brown.
8. Keep it a bit cool: Remove from the tin and enjoy it warm.

Storage Tips

• Store in an airtight container up to 2 days.
• Reheat in the convection oven at 350°F for 5 minutes to refresh.
• Can freeze up to a month – thaw and warm before serving.

Serving Suggestions

• Couple with tomato soup or minestrone.
• Accompanied by a pasta dish or grilled chicken.
• Thinly slice and build little sandwiches, cheese and cold cuts.

Pro Tips

• Top with Parmesan cheese before baking for enhanced flavor.
• If that’s what you have, substitute rosemary for thyme or oregano.
• Use roasted garlic instead of raw for a sweet, mellow flavor.

FAQs

1. Are there any vegan options for these muffins?

Yes. Use plant-based butter or extra olive oil.

2. Is whole wheat flour an option?

You can replace half of the all-purpose flour with whole wheat, but they will just be a denser version.

3. Is it very garlicky?

Not that much, you can always reduce or roast garlic for a milder flavor.

4. Can I let it bypass the second rise?

Actually, that shouldn’t be done as the muffin would be light and fluffy.

Try It!

These Garlic Rosemary Focaccia Muffins are one of the few standard recipes when I want to impress but not put in too much effort. They’re soft and tasty and work at any hour of the day. Once you’ve tried your hand at them, you probably won’t stop making them again. Just try them-they will disappear fast!