Go Back
- 2 cups all-purpose flour - 1 packet (2 1/4 teaspoons) instant yeast - 3/4 cup warm water - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon fresh rosemary I love the main ingredients in Garlic Rosemary Focaccia Muffins because they are simple yet flavorful. The all-purpose flour gives the muffins a nice base. Instant yeast helps them rise quickly. Warm water activates the yeast, making the dough light. Olive oil adds richness, while garlic and rosemary bring bold taste. - Flaky sea salt - Additional olive oil for brushing I like to brush the tops with more olive oil before baking. This step helps the muffins brown and adds flavor. A sprinkle of flaky sea salt gives a nice crunch. It balances the soft texture of these tasty treats. - Gluten-free flour options - Fresh vs. dried rosemary - Alternatives for olive oil If you want a gluten-free option, use gluten-free flour. It works well in this recipe. Fresh rosemary gives the best flavor, but dried rosemary is fine too. You can use other oils, like avocado or canola, if you prefer. Each choice adds a unique touch to the muffins. {{ingredient_image_1}} 1. Start by mixing warm water and sugar in a bowl. Add instant yeast. 2. Let the mix sit for 5-10 minutes. This helps the yeast get bubbly. 3. In another bowl, whisk together the flour and salt. 4. Pour in the frothy yeast mix and olive oil. Stir until it is all combined. 5. Add minced garlic and chopped rosemary. Mix until well spread through the dough. 1. Turn the dough onto a floured surface. Knead it for 5-7 minutes. This builds elasticity. 2. After kneading, place the dough in a greased bowl. Cover it with a damp cloth. 3. Let the dough rise in a warm spot for about 1 hour. It should double in size. 1. Preheat your oven to 375°F (190°C). 2. Once the dough has risen, punch it down. Divide it into 12 equal portions. 3. Shape each piece into a ball. 4. Lightly grease a muffin tin with olive oil. Place each dough ball into the cups. 5. Let the dough rise again for about 30 minutes. 6. Brush the tops with olive oil and sprinkle flaky sea salt before baking. 7. Bake for 15-20 minutes until golden brown. 8. Let them cool slightly before removing from the muffin tin. To get a light texture in your Garlic Rosemary Focaccia Muffins, focus on the dough. Knead it well for 5-7 minutes. This builds gluten, which helps the muffins rise. Allow the dough to rest in a warm spot. This helps it grow fluffy. For the best flavor, use fresh garlic and rosemary. Chop them finely. This releases their oils and enhances their taste. Adding a bit of flaky sea salt on top boosts the flavor too. Preheating your oven is vital. Set it to 375°F (190°C) before baking. This ensures even heat. When you place your muffins in, they will rise properly. To check doneness, look for a golden brown top. You can also tap the bottoms. They should sound hollow. This means they are baked through. Serve your muffins warm. Pair them with olive oil and balsamic vinegar for dipping. This adds a tasty contrast. For a creative touch, arrange them on a wooden board. This makes for a rustic and inviting presentation. You can also add some fresh herbs around them for color. Pro Tips Use Fresh Herbs: Always opt for fresh rosemary for the best flavor. Dried herbs can be used in a pinch, but fresh will elevate your focaccia muffins significantly. Temperature Matters: Ensure your water is at 110°F (43°C) to activate the yeast properly. Too hot or too cold water can hinder the dough's rise. Knead Well: Proper kneading is key to developing gluten, which gives your muffins their structure. Aim for a smooth and elastic dough before the first rise. Experiment with Add-ins: Feel free to add other ingredients like olives, sun-dried tomatoes, or cheese to the dough for added flavor and texture. {{image_2}} You can easily make Garlic Rosemary Focaccia Muffins even tastier. - Cheese options: Adding cheese can bring a rich flavor. Try mozzarella for a melty texture or Parmesan for a sharp bite. Both pair well with garlic and rosemary. - Sun-dried tomatoes or olives: Mix in chopped sun-dried tomatoes or olives for a Mediterranean twist. They add moisture and a burst of flavor. Just make sure to chop them finely so they blend well. You can adjust this recipe to fit different diets. - Vegan adjustments: To make these muffins vegan, replace the egg with flaxseed meal. Use plant-based milk instead of warm water, and choose vegan cheese if adding cheese. - Low-carb alternatives: For a low-carb option, use almond flour or coconut flour. Adjust the amount since these flours absorb more liquid than regular flour. You can use various cooking methods to make these muffins. - Baking vs. air frying: Baking gives a classic texture, but air frying cooks them faster. If you use an air fryer, reduce the cooking time by a few minutes. - Different muffin tin styles: You can use mini muffin tins for bite-sized treats or standard tins for larger muffins. Just remember to adjust the baking time based on the size. To keep your focaccia muffins fresh, use a sealed container. A glass or plastic container works well. Make sure it fits your muffins snugly. Avoid leaving them out at room temperature for too long. If you plan to eat them within a day or two, room temperature is fine. For longer storage, place them in the fridge. To reheat focaccia muffins, use an oven or toaster oven. Preheat it to 350°F (175°C). Put the muffins back in for about 5-7 minutes. This will restore their crispy outside. Alternatively, you can use the microwave. Heat for about 15-20 seconds each. This method is quicker but may make them softer. Serve reheated muffins with olive oil or balsamic vinegar for extra flavor. To freeze your muffins, let them cool completely first. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. Be sure to squeeze out extra air. This helps prevent freezer burn. They can stay in the freezer for up to three months. When you're ready to eat them, remove the muffins from the freezer. Let them thaw in the fridge overnight or at room temperature for a few hours. Reheat as described above for the best taste. To make homemade focaccia muffins, follow these key steps: 1. Mix warm water, sugar, and instant yeast in a bowl. Let it sit until frothy. 2. In another bowl, whisk together the flour and salt. 3. Combine the yeast mix and olive oil with the dry ingredients. 4. Stir in the minced garlic and chopped rosemary. 5. Knead the dough on a floured surface until smooth and elastic. 6. Let the dough rise in a greased bowl, covered, until it doubles in size. 7. Preheat your oven while you shape the dough into balls. 8. Place the dough balls in a greased muffin tin. 9. Brush with olive oil and sprinkle with flaky sea salt before baking. Garlic rosemary focaccia muffins can last about 2 to 3 days at room temperature. Store them in an airtight container. If you want them to last longer, keep them in the fridge for up to a week. You can use dried rosemary, but the flavor will be different. Dried herbs have a stronger taste, so use less than fresh. A good rule is to use one teaspoon of dried for every tablespoon of fresh. In this blog post, I shared a simple recipe for Garlic Rosemary Focaccia Muffins. We covered the key ingredients, step-by-step instructions, and essential tips for perfect texture and flavor. You learned about various options for customization, including toppings and dietary adjustments. Lastly, I provided storage tips to keep your muffins fresh. These muffins are easy to make and are a delicious treat for any meal. Enjoy exploring flavors and techniques to make them your own!

Garlic Rosemary Focaccia Muffins

Deliciously soft and flavorful muffins infused with garlic and rosemary.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course Appetizer
Cuisine Italian
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 3/4 cup warm water (110°F)
  • 2 tablespoons olive oil (plus more for brushing)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon sugar
  • to taste flaky sea salt for topping

Instructions
 

  • In a bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5-10 minutes until frothy.
  • In a separate mixing bowl, whisk together the flour and salt.
  • Add the frothy yeast mixture and olive oil to the flour mixture. Mix until combined.
  • Incorporate the minced garlic and chopped rosemary into the dough, stirring until well distributed.
  • Turn the dough onto a floured surface and knead for about 5-7 minutes until it is smooth and elastic.
  • Place the dough in a greased bowl, cover it with a damp cloth, and let it rest for 1 hour in a warm place until it doubles in size.
  • Preheat the oven to 375°F (190°C).
  • Once the dough has risen, punch it down and divide it into 12 equal portions. Shape each portion into a ball.
  • Lightly grease a muffin tin with olive oil, then place each dough ball into the muffin cups.
  • Allow the dough to rise again for about 30 minutes.
  • Before baking, brush the tops of the muffins with olive oil and sprinkle with flaky sea salt.
  • Bake in the preheated oven for 15-20 minutes or until golden brown on top.
  • Remove from the oven and let them cool slightly before taking them out of the muffin tin.

Notes

Serve warm, with a side of olive oil and balsamic vinegar for dipping. Arrange muffins on a wooden board for a rustic touch.
Keyword baking, focaccia, garlic, muffins, rosemary