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
Scale
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.
