Garlic Rosemary Focaccia Muffins (Print Version)

Individual focaccia muffins with aromatic garlic and fresh rosemary, baked until golden and topped with flaky sea salt.

# Recipe Ingredients:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup warm water (105°F to 115°F)
03 - 2 ¼ teaspoons active dry yeast
04 - 2 tablespoons extra virgin olive oil
05 - 1 teaspoon sugar
06 - 1 teaspoon sea salt

→ Flavorings & Toppings

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

# Directions:

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 tablespoons 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 - Turn dough onto lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
05 - Place dough in lightly oiled bowl, cover, and let rise in warm place for 45 minutes or until doubled in size.
06 - Preheat oven to 400°F. Generously grease a 12-cup muffin tin with olive oil.
07 - Punch down risen dough and divide evenly among prepared muffin cups.
08 - Drizzle each muffin with olive oil, then sprinkle with flaky sea salt, black pepper, and additional rosemary.
09 - Cover muffin tin and let rise for 10 to 15 minutes until slightly puffed.
10 - Bake for 20 to 22 minutes until golden brown and tops are crisp.
11 - Let cool in pan for a few minutes, then serve warm.

# Expert Advice:

01 -
  • The garlic gets mellow and sweet as it bakes, creating those irresistible pockets of flavor throughout each muffin
  • Individual portions mean everyone gets their own perfectly crisp-edged, fluffy-centered piece
02 -
  • The dough should feel tacky, not dry, and if it seems too stiff while kneading add a teaspoon of water at a time until it becomes workable
  • Do not skip the second rise in the muffin tin or your finished muffins will be dense instead of fluffy and light
03 -
  • Use an instant-read thermometer to check that your water is between 105-110°F for optimal yeast activation
  • Brush the tops with additional olive oil halfway through baking for an extra-crispy, golden crust

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