Description
These Golden Crust Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in individual portions. The combination of garlic, rosemary, and olive oil creates a flavorful and aromatic treat that is perfect for any time of day.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
Yeast Mixture:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water (about 110°F)
Additional Ingredients:
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 2 cloves garlic, finely minced
- 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
- Coarse sea salt, for sprinkling
- Freshly cracked black pepper
- Grated Parmesan cheese (optional)
- Chili flakes (optional)
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour and salt.
- Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture along with olive oil. Stir until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- First Rise: Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Muffin Tin: Grease a 12-cup muffin tin with olive oil or line with parchment paper liners.
- Shape the Muffins: Punch down the risen dough, divide into 12 equal pieces, roll each into a ball, and place into the prepared muffin cups.
- Add Toppings: In a small bowl, mix olive oil with minced garlic and chopped rosemary. Brush the tops of each dough ball with this mixture. Gently press down each ball to create dimples.
- Second Rise: Cover the muffin tin and let the dough rise again for about 20 minutes.
- Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C).
- Add Final Toppings: Before baking, sprinkle the tops with coarse sea salt, freshly cracked black pepper, and optional toppings like grated Parmesan or chili flakes.
- Bake: Bake in the preheated oven for 18-20 minutes, or until golden brown on top.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- These muffins are best enjoyed fresh but can be stored in an airtight container for a day or two.
- Feel free to customize the toppings with your favorite herbs and spices.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Focaccia muffins, garlic rosemary muffins, savory muffins, individual bread portions
