These Golden Crust Garlic Rosemary Focaccia Muffins are soft, fluffy, and bursting with flavor! Each muffin combines fresh rosemary and garlic for a tasty treat you’ll love.
They make a perfect side for soups or a snack all on their own. Honestly, I can’t help but eat them fresh out of the oven! So good and so easy to share with friends.
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for the rise. If you don’t have it, instant yeast works too—just skip the proofing step! I usually keep both types on hand for flexibility.
Flour: All-purpose flour is best here. If you’re aiming for a lighter texture, consider using bread flour for that extra chewiness. I’ve tried whole wheat flour as well, and it adds a nice nutty flavor—just adjust the water slightly as it absorbs more.
Olive Oil: It’s essential for flavor and helps make the crust nice and crispy. If you’re short on olive oil, feel free to use another oil like vegetable or canola, though it won’t have the same flavor punch.
Garlic and Rosemary: These are the stars of the show! Fresh herbs really shine in this recipe. If fresh rosemary isn’t available, dried rosemary works fine; just use less, as it’s more concentrated.
Sea Salt: Coarse sea salt on top gives a nice crunch. If you only have regular salt, use less as it can be quite potent.
How Do I Make the Dough Light and Fluffy?
Kneading the dough properly is what makes all the difference! When you first mix everything, it may seem a bit sticky, but that’s okay. The dough should eventually become smooth and elastic. Here’s how to effectively knead:
- Use your palms to push the dough away from you.
- Fold it back over itself and repeat. Do this for about 8-10 minutes.
- If it sticks too much, sprinkle in a small amount of flour instead of adding too much.
Another tip: let it rise in a warm environment. If your kitchen is cool, you can preheat your oven to the lowest setting for a few minutes, then turn it off and place the covered dough inside. A great way to ensure a good rise!
Golden Crust Garlic Rosemary Focaccia Muffins
Ingredients:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/3 cups warm water (110°F/45°C)
- 3 1/2 cups all-purpose flour
- 2 tsp sugar
- 1 tsp salt
- 1/4 cup olive oil, plus 2 tbsp for topping
- 3 cloves garlic, finely minced
- 2 tbsp fresh rosemary, chopped
- 1 tsp coarse sea salt or flaky salt (for topping)
- Optional: freshly cracked black pepper for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 15-18 minutes of baking time. You’ll need an hour for the dough to rise, so the total time is around 1 hour 40 minutes from start to finish, but most of that is just letting the dough rise while you can relax!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until it becomes foamy. This means your yeast is active and ready to go!
2. Make the Dough:
In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and 1/4 cup of olive oil. Mix until everything is combined into a rough dough.
3. Knead the Dough:
Transfer the dough onto a floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed until the texture feels right.
4. First Rise:
Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Preheat the Oven:
While the dough is rising, preheat your oven to 425°F (220°C). Lightly grease a muffin tin with olive oil so your muffins won’t stick!
6. Shape the Muffins:
Once the dough has risen, punch it down to release the air, then divide it into 12 equal portions. Shape each piece into a ball and place them into the muffin tin cups.
7. Create Dimples:
Using your fingers, gently press into the center of each dough ball to create dimples, just like you would with classic focaccia.
8. Prepare the Topping:
In a small bowl, mix together the minced garlic, chopped rosemary, and the remaining 2 tablespoons of olive oil.
9. Add Toppings:
Brush the garlic-rosemary mixture over the tops of each muffin. Sprinkle the coarse sea salt over them, and add black pepper if you like a little extra flavor.
10. Bake:
Bake the muffins in the preheated oven for 15-18 minutes, or until they are golden brown and have a crispy texture.
11. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool slightly. They’re best enjoyed warm!
12. Enjoy:
Serve these delicious focaccia muffins warm alongside your favorite soups, salads, or Italian dishes, and relish in their golden, fragrant goodness!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind that it will change the texture slightly and may require a bit more water in the dough, as whole wheat absorbs more moisture.
What Should I Do if My Dough Doesn’t Rise?
If your dough doesn’t rise, it could be due to inactive yeast. Double-check that your yeast is fresh and that you used warm water around 110°F (45°C). If it’s too cold or too hot, it might not activate properly.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap them tightly in plastic wrap and place in a freezer bag. They can be thawed at room temperature or warmed in the oven.
Can I Add Other Herbs or Flavors?
Absolutely! Feel free to experiment with other herbs like thyme or oregano. You can also add grated cheese for extra flavor—Parmesan or mozzarella would work wonderfully with the garlic and rosemary!