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–+ servings

Garlic and Rosemary Focaccia Muffins

Delightful individual muffins combining garlic and rosemary with soft, pillowy focaccia texture, perfect for snacking or as a side dish.
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Serving Size 12 muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar

Wet Ingredients

  • 3/4 cup warm water Warm but not hot to activate yeast
  • 2 tablespoons olive oil Divided

Flavor Additions

  • 2 cloves garlic, minced For flavor enhancement
  • 1 tablespoon fresh rosemary, chopped Can substitute with thyme
  • Coarse sea salt for topping

Instructions

Preparation

  • Preheat the oven to 375°F (190°C) and grease a muffin tin.
  • In a mixing bowl, combine flour, instant yeast, salt, and sugar.
  • Add warm water and 1 tablespoon of olive oil; mix until a dough forms.
  • Knead the dough for about 5 minutes until smooth.
  • Fold in the minced garlic and chopped rosemary.
  • Allow the dough to rise in a warm place for 30 minutes.

Baking

  • Divide the dough into muffin cups and drizzle with the remaining olive oil.
  • Sprinkle coarse sea salt on top.
  • Bake for 15-20 minutes or until golden brown.
  • Let cool slightly before serving.

Notes

Serve warm or at room temperature. Pairs well with olive oil, balsamic vinegar, soups, and salads. Store leftovers in an airtight container for up to 3 days; freeze individually wrapped muffins for longer storage.