If you love soft, aromatic bread with an ideal crust, these rosemary garlic focaccia muffins are not going to disappoint. With these tasty bites that pack a punch of herb flavour, your mealtime spread is complete, whether to dip in soup, pair with salad, or simply enjoy as a snack all on their own.
Instead of serving a slab of focaccia bread, these muffins can be served individually, making it easy to share. And they’re far easier to prepare than you might expect! In this blog, you will find a step-by-step tutorial to bring these delicious muffins together and all the information you need to tweak the recipe.
PrintRosemary Garlic Focaccia Muffins
How to Serve Rosemary Garlic Focaccia Muffins
These muffins are extremely versatile and can be enjoyed in several ways:
-
With Soup: Dip them in tomato basil soup, creamy mushroom, or minestrone.
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With Cheese or Dippers: Serve alongside a small plate of olive oil and balsamic vinegar, or with a dollop of whipped feta.
- As a Snack: Enjoy them plain or lightly warm them with a pat of butter.
- For Breakfast: Split the muffins and use them as a base for breakfast sandwiches.
- Total Time: 1 hour 40 minutes (including proofing time)
Ingredients
For the Dough:
- 2 ¾ cups (350g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup (240ml) warm water (about 110°F)
- 3 tbsp olive oil (plus more for greasing and drizzling)
For the Topping:
- 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
- 2 cloves garlic, minced
- Sea salt flakes, for garnish (optional)
Instructions
Step 1: Activate the Yeast
Combine the warm water, sugar, and yeast in a small bowl. Stir and allow it to sit for about 5-10 minutes until frothy. This step ensures your yeast is alive and ready to bake.
Step 2: Make the Dough
- While the yeast activates, combine the flour and salt in a large mixing bowl.
- Once the yeast mixture is ready, pour it into the flour along with 2 tablespoons of olive oil. Mix to combine, then knead the dough for about 8–10 minutes until smooth and elastic. You can do this by hand or using a stand mixer with a dough hook.
- Grease the bowl lightly with olive oil, place the dough inside, and cover it with a clean kitchen towel. Leave it in a warm spot to rise for about 1 hour, or until it doubles in size.
Step 3: Prep the Muffin Tin
While the dough rises, grease a standard 12-cup muffin tin generously with olive oil. This ensures the muffins develop a crispy crust on the outside.
Step 4: Shape the Muffins
Once the dough has doubled in size, punch it down gently to release any air bubbles. Divide the dough into 12 equal portions and shape each into a small ball. Place one ball in each muffin cup, pressing slightly to fill the edges.
Step 5: Add the Toppings
Drizzle each muffin with olive oil, then sprinkle evenly with the minced garlic and chopped rosemary. For added flair, add a pinch of sea salt flakes to the top of each muffin.
Step 6: Second Rise
Cover the muffin tin loosely with the kitchen towel and allow the dough to rise again for about 20-30 minutes. This step helps the muffins become soft and airy on the inside.
Step 7: Bake
Preheat your oven to 375°F (190°C). Bake the muffins for 18–22 minutes, or until golden brown and the tops are slightly crispy.
Step 8: Cool
Remove the muffins from the tin immediately after baking to keep them from becoming soggy. Allow the muffins to cool on a wire rack for at least 10 minutes before serving.
Notes
How to Serve Rosemary Garlic Focaccia Muffins
These muffins are extremely versatile and can be enjoyed in several ways:
- With Soup: Dip them in tomato basil soup, creamy mushroom, or minestrone.
- With Cheese or Dippers: Serve alongside a small plate of olive oil and balsamic vinegar, or with a dollop of whipped feta.
- As a Snack: Enjoy them plain or lightly warm them with a pat of butter.
- For Breakfast: Split the muffins and use them as a base for breakfast sandwiches.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Frequently Asked Questions (FAQs)
1. Can I use instant yeast instead of active dry yeast?
Yes, you may use instant yeast. You don’t have to activate it first; you just stir it right in with the flour. But be sure to provide warm enough drinking water.
2. How long can these muffins last?
Absolutely! Stored in an airtight container at room temperature, these muffins are good for 2–3 days. You could also freeze them for up to 1 month, then reheat to serve.
3. What if I don’t have fresh rosemary?
No problem, use dried rosemary instead. Dried herbs tend to be more pungent, so use half of the amount the recipe calls for. (2 tsp fresh rosemary = 1 tsp dried rosemary.)
4. Can I customize the toppings?
Of course! Or top with some halved cherry tomatoes, olives or a sprinkle of flaky Parmesan cheese before baking. This recipe can be highly customized, so get creative.
5. Can I make this gluten-free?
Yes, you can use a gluten-free all-purpose flour blend. But just keep in mind the texture may be a little different.
Make These Delicious Muffins Today
These rosemary garlic focaccia muffins give you the best of rustic Italian bread and grab-and-go muffins. Their mouth-watering smell and incredible taste make these the perfect addition to any gathering, from chilly dinners to potlucks.
With the step-by-step directions in hand, it’s time to go to your kitchen and bake. If you try this recipe, let us know! Happy baking!