Description
These Easy Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked into individual savory muffins. Bursting with flavors of garlic and rosemary, these muffins are perfect as a side dish or a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup warm water (110°F)
- 2 tablespoons olive oil (plus more for greasing and drizzling)
Additional:
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- Flaky sea salt for topping (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the flour, sugar, instant yeast, and salt. Add the warm water and 2 tablespoons olive oil, then stir until a sticky dough forms.
- Rising: Cover the bowl and let the dough rise in a warm place for 45–60 minutes, or until doubled in size.
- Prep Muffin Tin: Grease a 12-cup muffin tin with olive oil.
- Portion the Dough: Stir the risen dough to deflate it slightly, then spoon it evenly into the muffin cups (filling each about 2/3 full). Let rest for another 10–15 minutes.
- Preheat Oven: Preheat the oven to 375°F.
- Prepare Toppings: In a small bowl, combine the minced garlic and rosemary. Drizzle each muffin with olive oil and sprinkle with the garlic-rosemary mixture and a pinch of flaky sea salt.
- Bake: Bake the muffins for 18–20 minutes, or until golden and cooked through.
- Serve: Allow the muffins to cool slightly before serving warm.
Notes
- These muffins are best served fresh but can be reheated in the oven.
- Try adding shredded Parmesan on top before baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
