Rosemary Garlic Focaccia Muffins | SaraTasty

Rosemary Garlic Focaccia Muffins

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:

  1. Mix yeast, honey, and warm water in a large bowl. Let sit for 5-10 minutes until foamy.
  2. Add flour and salt to the mixture, stirring to form a rough dough.
  3. Drizzle 2 tbsp olive oil over the dough and coat gently. Cover and refrigerate overnight for at least 8 hours.

Day Two:

  1. Preheat the oven and drizzle the dough with another 2 tbsp olive oil. Knead lightly.
  2. Divide the dough into muffin tins and let rise for 2 hours.
  3. While the dough rises, heat olive oil in a pan, add rosemary and garlic, and cook briefly to release flavors.
  4. Drizzle rosemary garlic topping over the dough and bake for 20 minutes or until golden brown.
  5. 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

Rosemary Garlic Focaccia Muffins


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  • Author: Chef Sara
  • 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
  • 23 sprigs of rosemary, minced
  • 3 garlic cloves, minced

Instructions

Day One:

  1. Mix yeast, honey, and warm water in a large bowl. Let sit for 5-10 minutes until foamy.
  2. Add flour and salt, stirring to form a rough dough.
  3. Drizzle 2 tbsp olive oil over the dough, gently coat, cover, and refrigerate overnight for at least 8 hours.

Day Two:

  1. Preheat the oven and drizzle the dough with another 2 tbsp olive oil. Knead lightly.
  2. Divide the dough into muffin tins and let rise for 2 hours.
  3. While the dough rises, heat olive oil in a pan, add rosemary and garlic, and cook briefly to release flavors.
  4. Drizzle the rosemary garlic topping over the dough and bake for 20 minutes or until golden brown.
  5. 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
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