Why You’ll Love This Recipe
These focaccia muffins offer all the deliciousness of classic focaccia, but in a portable and shareable size. The rosemary and garlic topping adds a fragrant and savory finish, while the dough remains soft on the inside and crispy on the outside. Perfect for dinner parties, family meals, or even a snack!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
- 2 tbsp butter, melted
- 2 tbsp finishing salt (such as fleur de sel)
For the rosemary garlic topping:
- 1/3 cup extra-virgin olive oil
- 2-3 sprigs of rosemary, minced
- 3 garlic cloves, minced
Directions
Day One:
- Mix yeast, honey, and warm water in a large bowl. Let sit for 5-10 minutes until foamy.
- Add flour and salt to the mixture, stirring to form a rough dough.
- Drizzle 2 tbsp olive oil over the dough and coat gently. Cover and refrigerate overnight for at least 8 hours.
Day Two:
- Preheat the oven and drizzle the dough with another 2 tbsp olive oil. Knead lightly.
- Divide the dough into muffin tins and let rise for 2 hours.
- While the dough rises, heat olive oil in a pan, add rosemary and garlic, and cook briefly to release flavors.
- Drizzle rosemary garlic topping over the dough and bake for 20 minutes or until golden brown.
- Brush with melted butter and sprinkle with finishing salt.
Servings and Timing
- Servings: 12 muffins
- Total Time: 10 hours 50 minutes (including inactive time)
Variations
- Herbs: Swap rosemary for thyme or oregano.
- Cheese: Add shredded Parmesan to the dough or topping for extra flavor.
- Vegan Option: Replace honey with maple syrup and use vegan butter.
Storage/Reheating
Store the muffins at room temperature for up to 2 days. To reheat, place in the oven at 375°F (190°C) for 10-15 minutes.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour will work, though bread flour gives a better texture.
Can I make these muffins without refrigeration?
Refrigeration helps with flavor development, but you can let the dough rise at room temperature for 4-5 hours if you’re short on time.
How do I prevent my focaccia from being too dry?
Ensure the dough is well-hydrated and don’t overbake the muffins.
Can I freeze these focaccia muffins?
Yes, freeze the unbuttered muffins for up to 3 months. Reheat in the oven to refresh.
Can I use dried rosemary?
Fresh rosemary is best, but dried rosemary can be used in a pinch.
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount of instant yeast without activating it in water.
How can I make the muffins fluffier?
Ensure the dough rises properly and handle it gently to avoid deflating it.
Can I add other toppings to the muffins?
Try adding olives, sun-dried tomatoes, or caramelized onions for a unique twist.
Can I skip the overnight resting period?
For the best flavor and texture, refrigerating the dough overnight is recommended.
Can I bake these muffins in a regular pan?
Yes, you can bake them in a regular round or square baking pan; just adjust the baking time.
Conclusion
These rosemary garlic focaccia muffins are the perfect blend of savory flavors and satisfying texture. Whether served as a side dish for dinner or a snack, they are guaranteed to impress. Easy to make and full of flavor, these muffins are a must-try for any bread lover!
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Rosemary Garlic Focaccia Muffins
- Total Time: 10 hours 50 minutes (including inactive time)
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Rosemary Garlic Focaccia Muffins are the perfect blend of soft, fluffy interiors and crispy, golden exteriors, topped with a fragrant rosemary and garlic butter. Ideal for dinner parties, holiday meals, or as a savory snack, these muffins bring all the deliciousness of classic focaccia in a portable and shareable size.
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
- 2 tbsp butter, melted
- 2 tbsp finishing salt (such as fleur de sel)
For the rosemary garlic topping:
- 1/3 cup extra-virgin olive oil
- 2–3 sprigs of rosemary, minced
- 3 garlic cloves, minced
Instructions
Day One:
- Mix yeast, honey, and warm water in a large bowl. Let sit for 5-10 minutes until foamy.
- Add flour and salt, stirring to form a rough dough.
- Drizzle 2 tbsp olive oil over the dough, gently coat, cover, and refrigerate overnight for at least 8 hours.
Day Two:
- Preheat the oven and drizzle the dough with another 2 tbsp olive oil. Knead lightly.
- Divide the dough into muffin tins and let rise for 2 hours.
- While the dough rises, heat olive oil in a pan, add rosemary and garlic, and cook briefly to release flavors.
- Drizzle the rosemary garlic topping over the dough and bake for 20 minutes or until golden brown.
- Brush with melted butter and sprinkle with finishing salt.
Notes
- You can swap rosemary with thyme or oregano for a different flavor.
- For added flavor, add shredded Parmesan to the dough or topping.
- For a vegan version, replace honey with maple syrup and use vegan butter.
- Prep Time: 10 minutes (Day One)
- Cook Time: 20 minutes (Day Two)
- Category: Bread, Side Dish, Holiday
- Method: Baking
- Cuisine: Italian
