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
