Description
These fluffy, golden focaccia muffins are infused with garlic and rosemary, drizzled with olive oil, and baked to perfection. Ideal for pairing with soups, salads, or served as a savory snack, they offer all the flavor and texture of traditional focaccia in a convenient handheld form.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 2 ¼ teaspoons (1 packet) instant yeast
- 1 teaspoon salt
Wet Ingredients:
- 1 cup warm water (about 110°F)
- ¼ cup olive oil (plus more for brushing)
- 2 tablespoons finely chopped fresh rosemary
- 4 cloves garlic, minced
- Flaky sea salt (for topping)
Instructions
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, instant yeast, and salt. Stir well to incorporate.
- Add Wet Ingredients: Create a well in the center, pour in warm water and olive oil. Mix until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface. Knead for 6–8 minutes until smooth.
- Let It Rise: Place the dough in an oiled bowl, cover, and let it rise until doubled in size.
- Add Flavor: Gently punch down the dough and fold in garlic and rosemary.
- Prepare Muffin Tin: Grease a 12-cup muffin tin with olive oil. Divide dough, form into balls, and place in cups.
- Second Rest: Let dough rest in the tin for 20 minutes while preheating oven.
- Oil and Salt: Brush tops with olive oil, sprinkle with sea salt.
- Bake: Bake at 400°F for 20–22 minutes until golden brown.
- Cool and Serve: Let cool in tin for 5 minutes, then transfer to a wire rack.
Notes
- Fresh rosemary provides the best aroma; dried rosemary can be substituted in smaller amounts.
- Dough can be refrigerated overnight after the first rise; bring to room temperature before continuing.
- Muffins can be frozen and reheated as needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
