Garlic Rosemary Focaccia Muffins

If you’re crazy about warm, fluffy bread with a distinct taste of garlic and the earthy aroma of rosemary, these are really going to get you over the moon: Garlic Rosemary Focaccia Muffins. They’re like mini loaves of focaccia, baked in a muffin tin for perfectly portioned bites. This is what I make when I want something that looks pretty fancy but is actually super easy: no hassle, just delicious results.

What is Garlic Rosemary Focaccia Muffin All About?

Garlic Rosemary Focaccia Muffins are just a spin on the classic Italian flatbread. The dough was not baked in one-sized cheese pot but muffin cups, hence creating small golden pillows with crisp, airy interiors, and crunch at the edges. Garlic packs flavor potency while rosemary loads the fragrant herbal kick. Worming their way into foods eaten as snacks, dippers with soup, or as accompaniments with pasta.

Ingredients

For the dough:

• 2 cups all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• 1 tsp sugar
• ¾ cup warm water
• 1 tsp salt
• 2 tbsp olive oil

For topping:

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• Pinch of flaky salt

Instructions

1. The yeast is activated by mixing together warm water, sugar, and yeast in a bowl. It is left for about 5 minutes to foam up.
2. Then, for making the dough, flour, salt, and olive oil are added to the foamy yeast mixture and mixed just enough for a ball of dough to form. Knead for about 5 to 6 minutes until smooth
3. First, rising: Cover the dough and allow it to rise in a warm place for about an hour. It will have about doubled in volume when ready.
4. Preparations: Grease a muffin tin with olive oil and divide the dough into 8 to 10 equal parts, placing them into muffin cups.
5. The second rise: Allow it to rise for another 20 minutes.
6. Top: Brush with a mixture of olive oil, garlic, and rosemary generously over the dough. Sprinkle with flaky salt.
7. Bake for 15 to 18 minutes at 400°F (200°C) or until golden brown.
8. Allow them to cool a while before taking them out of the tin and enjoying them warm.

Storage Tips

• Keep it in an airtight container for 2 days.
• Place in the oven at 350°F for 5 minutes for refreshment.
• You can freeze them for up to a month—just thaw and warm before serving.

Serving Suggestions

• They are great with tomato soup or minestrone.
• They can accompany pasta or grilled chicken.
• Slice and use them as mini sandwiches for cheese and cold cuts.

Pro Tips

• For extra flavor, sprinkle with Parmesan cheese before baking.
• Using thyme or oregano in place of rosemary could work here.
• Consider softened roasted garlic instead of the raw garlic for a sweeter, more mellow flavor.

FAQs

1. Are these muffins veganized?

Yes! Use plant butter or an alternative olive oil.

2. Can I use whole wheat flour?

You may use the whole wheat flour to replace the all-purpose flour, but they will be dense.

3. Are they very garlicky?

They are not too garlicky, but you can always use less or roast them before mixing for a milder flavor.

4. Can I skip the second rise?

You shouldn’t really skip it because that’s what makes the muffins light and fluffy.

Try It!

These gorgeous garlic and rosemary muffins are one of my super easy yet impressive recipes. They’re fluffy, taste awesome, and are perfect for breakfast, lunch, or dinner. You’ll make them over and over again just after making them once. Try them out; I promise they’re going to disappear fast!