golden crust garlic rosemary focaccia muffins
These golden crust garlic rosemary focaccia muffins are a genius way to enjoy the classic Italian bread in a convenient, individual serving. Perfect as an appetizer, side, or delicious snack, they offer a delightful crispy exterior and soft, airy interior bursting with herbaceous flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10 muffins
- Category: Appetizer & Sides
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 ½ cups warm water (105-115°F / 40-46°C)
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 ½ teaspoons fine sea salt
- ¼ cup extra virgin olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- Flaky sea salt, for sprinkling
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes, or until foamy.
- Add flour and 1 ½ teaspoons fine sea salt to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Drizzle 2 tablespoons of olive oil over the dough. Using your hands, fold the dough over itself in the bowl for about 1-2 minutes until combined and smooth. Do not knead excessively.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Lightly grease a 12-cup muffin tin with olive oil.
- Gently punch down the risen dough and divide it into 10 equal portions. Shape each portion into a loose ball and place one into each muffin cup.
- Drizzle the remaining 2 tablespoons of olive oil over the top of the dough balls. Dimple each ball deeply with your fingertips.
- Sprinkle minced garlic and chopped rosemary evenly over the focaccia muffins. Let them rest for another 20-30 minutes while you preheat the oven.
- Preheat oven to 400°F (200°C).
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Immediately upon removing from the oven, sprinkle with flaky sea salt. Let cool slightly in the muffin tin before transferring to a wire rack. Serve warm.
Notes
These focaccia muffins are best enjoyed warm on the day they’re baked. For an extra touch, serve them with a side of marinara sauce for dipping or a balsamic glaze.