Go Back
–+ servings
Rosemary Garlic Focaccia Muffins

Rosemary Garlic Focaccia Muffins That Wow Every Bite

Rosemary Garlic Focaccia Muffins are a delightful twist on traditional focaccia, easy to make and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Refrigeration Time 12 hours
Total Time 12 hours 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 2 teaspoons Active Dry Yeast Use Saf brand for the best results.
  • 1 tablespoon Honey Can replace with sugar if preferred.
  • 1 cup Warm Water Ensure it's not too hot.
  • 3 cups Bread Flour All-purpose flour can be used but may yield a different texture.
  • 1 teaspoon Sea Salt Kosher salt can be a substitute.
  • 2 tablespoons Extra-Virgin Olive Oil Use light olive oil if preferred.
Finishing Ingredients
  • 2 tablespoons Butter Can substitute with olive oil for a dairy-free option.
  • 1 teaspoon Finishing Salt Fleur de sel is recommended.
  • 2 tablespoons Fresh Rosemary Substitute with thyme or herbs de Provence as desired.
  • 2 cloves Garlic Fresh is best, but use garlic powder in smaller amounts if necessary.

Equipment

  • Mixing bowl
  • Muffin Pan
  • Saucepan
  • plastic wrap
  • Spatula

Method
 

Muffin Preparation Steps
  1. In a large mixing bowl, combine 2 teaspoons of active dry yeast, 1 tablespoon of honey, and 1 cup of warm water. Let this mixture sit for 5-10 minutes until it becomes frothy.
  2. Gradually stir in 3 cups of bread flour and 1 teaspoon of sea salt until a rough dough forms.
  3. Add 2 tablespoons of extra-virgin olive oil to the dough, gently coating it. Transfer to a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight.
  4. The next day, gently deflate the dough on a lightly oiled surface. Divide into 12 equal portions and shape into smooth balls.
  5. Grease a standard muffin pan with extra-virgin olive oil, place the dough portions snugly, cover with a kitchen towel, and let rise for about 2 hours.
  6. In a small saucepan, heat 2 tablespoons of olive oil and add 2 minced garlic cloves and 2 tablespoons of fresh rosemary leaves. Stir for about 2 minutes until fragrant.
  7. Preheat your oven to 450°F (232°C).
  8. Dimple each muffin using your fingers and spoon the infused garlic and rosemary oil over each muffin. Bake for about 20 minutes until golden brown.
  9. Brush the tops with melted butter and sprinkle with finishing salt. Let them cool slightly before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 50IUCalcium: 20mgIron: 0.5mg

Notes

Allowing the dough to ferment overnight significantly enhances the flavor and texture of the muffins. Customize with toppings like caramelized onions or sun-dried tomatoes if desired.

Tried this recipe?

Let us know how it was!