If you are looking for a delightful twist on classic focaccia, then the Rosemary Garlic Focaccia Muffins Recipe is your new best friend in the kitchen. These little golden-brown muffins pack the perfect punch of fragrant rosemary and savory garlic, all wrapped up in a tender, airy crumb with a crisp exterior. Whether you’re serving them as a snack, side, or appetizer, these muffins bring a rustic charm and irresistible aroma that fills the whole house and makes everyone eager for just one more bite.
Ingredients You’ll Need
This recipe comes together with a simple, well-curated list of ingredients, each playing a critical role in balancing flavor, texture, and that signature focaccia charm. From the yeast that gives life to the dough to the fresh rosemary that adds aromatic magic, every element is essential.
- 1 ¼ tsp active dry yeast: Helps the dough rise beautifully, creating a light and fluffy texture.
- 1 tsp honey: Feeds the yeast and adds a subtle touch of sweetness to enhance flavor.
- 1 ¼ cups warm water: Activates the yeast and hydrates the dough for perfect consistency.
- 2 ½ cups bread flour: Provides the necessary gluten structure for a chewy, airy crumb.
- 2 tsp sea salt: Elevates the overall flavor without overpowering the other ingredients.
- ¼ cup extra-virgin olive oil, divided: Adds richness and helps create the crisp crust.
- 2 tbsp butter, melted: Brushed on for a buttery finish and extra moisture.
- 2 tbsp finishing salt (such as fleur de sel): Sprinkled on top for a delightful crunch and burst of saltiness.
- 1/3 cup extra-virgin olive oil: Used to gently infuse the rosemary and garlic toppings.
- 2-3 sprigs of rosemary, minced: Brings that unmistakable piney, herbal note too good to resist.
- 3 garlic cloves, minced: Provides the perfect savory depth that beautifully complements the rosemary.
How to Make Rosemary Garlic Focaccia Muffins Recipe
Step 1: Activate the Yeast
Begin by mixing the active dry yeast, honey, and warm water in a large bowl. Let this sit for 5 to 10 minutes until you see a foamy layer on top. This frothy sign means your yeast is alive and ready to work its magic on the dough, ensuring your muffins rise perfectly fluffy and light.
Step 2: Form the Dough
Next, add your bread flour and sea salt to the yeast mixture. Stir everything together until the dough forms a rough, shaggy mass. Don’t worry if it’s a little sticky — that’s exactly what you want for focaccia’s classic texture.
Step 3: Coat and Refrigerate Overnight
Drizzle 2 tablespoons of extra-virgin olive oil over the dough and gently toss to coat. Cover the bowl and place it in the refrigerator for at least 8 hours, or overnight. This slow fermentation develops its flavor deeply while creating an airy texture that’s just irresistible.
Step 4: Prepare the Dough for Baking
When you’re ready to bake, preheat your oven and drizzle another 2 tablespoons of olive oil onto the dough. Knead it lightly just to bring it together, then divide the dough evenly into muffin tins. This little step transforms the traditional focaccia into perfectly sized muffins.
Step 5: Let the Dough Rise
Allow the dough-filled muffin tins to rise for two hours at room temperature. This final rise will ensure your focaccia muffins puff up delightfully in the oven, with a fantastic chewy texture.
Step 6: Prepare the Rosemary Garlic Topping
While the dough is rising, warm 1/3 cup of olive oil in a pan over low heat. Add the minced rosemary and garlic, cooking gently for just a minute or two. This simple step extracts the full aroma and flavor, infusing the oil that will be drizzled over the muffins.
Step 7: Bake to Golden Perfection
Drizzle the rosemary garlic oil evenly over each muffin, then place them in the oven. Bake for 20 minutes or until the tops turn a gorgeous golden brown. The smell alone is enough to tantalize all those around.
Step 8: Finish with Butter and Salt
Right after baking, brush the muffins generously with melted butter and sprinkle with finishing salt. This finishing touch creates that irresistible savory crunch on top, making these rosemary garlic focaccia muffins truly unforgettable.
How to Serve Rosemary Garlic Focaccia Muffins Recipe
Garnishes
For an extra burst of freshness, a light sprinkle of freshly chopped rosemary just before serving works wonders. You could also brush a little extra olive oil or even a drizzle of balsamic glaze for a hint of sweetness and tang.
Side Dishes
These focaccia muffins are the perfect companion to a wide range of side dishes. Think creamy hummus, tangy marinated olives, or a fresh, vibrant tomato salad. They’re also fantastic alongside a hearty soup or a rich pasta dish, soaking up every bit of sauce.
Creative Ways to Present
Serve these muffins warm on a rustic wooden board with small bowls of flavored olive oils for dipping, or slice them open and use as a base for mini sandwiches with your favorite meats and cheeses. Their portable size makes them a great party snack that’s as elegant as it is tasty.
Make Ahead and Storage
Storing Leftovers
If you have any Rosemary Garlic Focaccia Muffins leftover (which might be hard!), store them in an airtight container at room temperature. They will stay fresh for up to two days, retaining their delicate chew and that wonderful aroma.
Freezing
To keep these muffins longer, freeze them in a sealed freezer bag or container. When properly wrapped, they will stay fresh for up to 3 months without losing their delicious essence.
Reheating
Reheat gently in a warm oven at 325°F (160°C) for 5 to 10 minutes, or until warmed through and crisp on the outside. Avoid microwaving, as it can make the focaccia muffins chewy and less pleasant to eat.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but bread flour is preferred because it contains more protein, which helps develop gluten giving the focaccia that wonderfully chewy texture.
Do I have to refrigerate the dough overnight?
Refrigerating overnight isn’t mandatory, but it allows the yeast to ferment slowly, which improves flavor and texture significantly. If you’re short on time, a couple of hours at room temperature will work, though the flavor won’t be as developed.
Can I use dried rosemary instead of fresh?
Fresh rosemary gives the best flavor and aroma, but if fresh isn’t available, dried rosemary can be used. Just use less since dried herbs are more concentrated — around 1 teaspoon should do the trick.
What’s the best way to prevent the muffins from sticking to the tin?
Make sure to grease your muffin tins generously with olive oil or use a non-stick spray before adding the dough. You can also line the tins with parchment paper rounds for an extra easy release.
Can I make the rosemary garlic oil in larger batches?
Absolutely. You can prepare the rosemary garlic olive oil ahead and store it in a sealed jar in the fridge for up to a week. Just warm it slightly before drizzling over the muffins to wake up those beautiful flavors.
Final Thoughts
These Rosemary Garlic Focaccia Muffins Recipe truly bring a little piece of Italian baking magic right into your home kitchen. They’re straightforward to prepare, flexible enough for so many occasions, and utterly delightful to eat. I hope you give them a try soon and enjoy every fragrant, garlicky, rosemary-kissed bite as much as I do!
Print
Rosemary Garlic Focaccia Muffins Recipe
- Prep Time: 10 minutes active, plus 8 hours inactive
- Cook Time: 20 minutes
- Total Time: 10 hours 50 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Rosemary Garlic Focaccia Muffins are flavorful, fluffy individual-sized focaccia breads infused with fresh rosemary and garlic. The dough is slowly fermented overnight for enhanced flavor and texture, then topped with a fragrant rosemary garlic oil before baking to golden perfection. Perfect as a savory snack or accompaniment to any meal.
Ingredients
Yeast Mixture
- 1 ¼ tsp active dry yeast
- 1 tsp honey
- 1 ¼ cups warm water
Dough
- 2 ½ cups bread flour
- 2 tsp sea salt
- ¼ cup extra-virgin olive oil, divided
Topping and Finishing
- 2 tbsp butter, melted
- 2 tbsp finishing salt (such as fleur de sel)
- 1/3 cup extra-virgin olive oil
- 2–3 sprigs of rosemary, minced
- 3 garlic cloves, minced
Instructions
- Activate Yeast: In a large bowl, combine the active dry yeast, honey, and warm water. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating that the yeast is activated and ready.
- Prepare Dough: Add the bread flour and sea salt to the yeast mixture. Stir together until a rough dough begins to form, ensuring the ingredients are well combined.
- Initial Oil Coating and Refrigeration: Drizzle 2 tablespoons of extra-virgin olive oil over the dough, gently fold to coat evenly, then cover the bowl. Place the dough in the refrigerator and allow it to ferment slowly overnight, for at least 8 hours. This fermentation enhances flavor and texture.
- Preheat Oven and Knead: Preheat your oven to 375°F (190°C). Remove the dough from the refrigerator and drizzle with the remaining 2 tablespoons of olive oil. Knead the dough lightly to redistribute the oil and develop its structure.
- Shape and Rise: Divide the dough evenly into a muffin tin, filling each cup to form individual muffins. Cover and allow the dough to rise at room temperature for about 2 hours, until it has noticeably puffed up.
- Prepare Rosemary Garlic Oil: While the dough is rising, heat 1/3 cup of extra-virgin olive oil in a small pan over medium heat. Add the minced rosemary and garlic and cook briefly—just until fragrant—to release their flavors, being careful not to burn them.
- Add Topping and Bake: Drizzle the warmed rosemary garlic oil evenly over each muffin in the tin. Bake in the preheated oven for approximately 20 minutes, or until the muffins are golden brown on top and cooked through.
- Finish and Serve: Once baked, brush the tops of the focaccia muffins generously with the melted butter. Sprinkle with finishing salt like fleur de sel for a delightful crunchy finish. Serve warm or at room temperature.
Notes
- The overnight refrigeration step is crucial for flavor development and makes the dough easier to handle.
- Use bread flour for better gluten development and a chewy texture typical of focaccia.
- If you prefer a stronger garlic flavor, you can add an additional clove minced into the dough or on top before baking.
- These muffins are excellent served warm with olive oil or as a side for soups and salads.
- Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
