Golden Crust Garlic Rosemary Focaccia Muffins
These muffins were a surprise twist on traditional focaccia—perfectly portioned, golden on top, and infused with the comforting aroma of garlic and rosemary. We started making them for Sunday suppers, and now they’re the star of every meal. Fluffy inside, crisp outside, and full of flavor in every bite.
- Prep Time: 20 mins
- rise time: 1 hr 20 mins
- Cook Time: 1 hr 58 mins
- Total Time: 6 minute
- Yield: 10 1x
Ingredients
2¼ cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
1 tsp sugar
1 tsp salt
¾ cup warm water (about 110°F)
¼ cup extra virgin olive oil (plus extra for drizzling)
2 garlic cloves, minced
2 tbsp fresh rosemary, chopped (plus more for garnish)
Coarse sea salt, for topping
Fresh cracked black pepper, to taste
Grated Parmesan (optional)
Chili flakes (optional)
Instructions
Activate Yeast: In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Make Dough: Stir in flour, salt, olive oil, garlic, and rosemary. Mix until a soft dough forms.
Knead & Rise: Knead on a floured surface for 5–7 minutes. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
Shape Muffins: Grease a muffin tin. Divide dough into 8–10 balls and press into each cup. Dimple tops with fingers, drizzle olive oil, and sprinkle sea salt, black pepper, and optional toppings.
Second Rise: Let rest for 15–20 minutes while oven preheats to 400°F (200°C).
Bake: Bake 15–18 minutes, until golden brown and crusty. Cool slightly before serving.
Notes
Serve these warm and fragrant muffins with soup, salad, or on their own—you might just eat them all before dinner’s ready!
Nutrition
- Calories: 180
- Carbohydrates: 22g
- Protein: 3g