Description

Rosemary Garlic Focaccia Muffins are soft, flavorful mini focaccias infused with fragrant rosemary and garlic. These easy-to-make muffins feature a chewy texture, golden crust, and a savory topping that makes them perfect as a snack or accompaniment to meals. The dough is prepared ahead of time and refrigerated overnight for enhanced flavor and texture, then baked to golden perfection.

Ingredients

Scale

Dough Ingredients

1 ¼ tsp active dry yeast
1 tsp honey
1 ¼ cups warm water
2 ½ cups bread flour
2 tsp sea salt
¼ cup extra-virgin olive oil (divided)

Topping and Finishing Ingredients

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

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Instructions

Activate the Yeast: In a large bowl, combine the active dry yeast, honey, and warm water. Stir gently and let the mixture rest for 5-10 minutes until it foams, indicating the yeast is active.
Make the Dough: Add the bread flour and sea salt to the yeast mixture. Stir using a spoon until a rough dough forms and all ingredients are combined.
Initial Olive Oil Coating and Refrigeration: Drizzle 2 tablespoons of extra-virgin olive oil over the dough, gently folding it in to coat the dough evenly. Cover the bowl and refrigerate overnight for at least 8 hours to develop flavor and texture.
Prepare for Baking: Remove the dough from the refrigerator and preheat the oven to 375°F (190°C). Drizzle the remaining 2 tablespoons of olive oil over the dough and knead lightly on a floured surface to redistribute the oil.
Portion the Muffins: Divide the dough evenly into muffin tins, filling each about 3/4 full. Cover the tins and allow the dough to rise in a warm place for about 2 hours until doubled in size.
Prepare the Rosemary Garlic Topping: 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, cooking briefly just until fragrant, about 1-2 minutes—be careful not to burn the garlic.
Apply Topping and Bake: Drizzle the warmed rosemary garlic olive oil evenly over each focaccia muffin. Place the muffin tins in the preheated oven and bake for approximately 20 minutes or until the focaccia muffins are golden brown and cooked through.
Finish and Serve: Remove the muffins from the oven. Brush the tops with melted butter and sprinkle finishing salt generously over each muffin. Serve warm or at room temperature.

Notes

Refrigerating the dough overnight enhances its flavor and texture by allowing slow fermentation.
You can substitute bread flour with all-purpose flour but bread flour yields a chewier texture.
Finishing salt like fleur de sel adds a nice crunchy contrast and burst of flavor, but kosher salt can be used as an alternative.
Ensure garlic is cooked briefly in oil to avoid a bitter burnt taste.
Serve focaccia muffins alongside soups, salads, or your favorite Italian dishes for a delicious accompaniment.