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Golden Crust Garlic Rosemary Focaccia Muffins Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 muffins
  • Category: Bread, Side Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

Golden Crust Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in a muffin tin for easy, individual servings. These savory muffins feature a soft, chewy interior infused with garlic and fresh rosemary, topped with a golden, crispy crust and a sprinkle of flaky sea salt. Perfect as a side dish or snack, they’re simple to make and pair wonderfully with soups, pasta, or salads.

Ingredients

Scale

Yeast Mixture

  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm water (about 110°F)
  • 1 teaspoon granulated sugar

Dough

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 2 tablespoons olive oil

Topping and Finishing

  • 2 tablespoons olive oil (for brushing)
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 teaspoon flaky sea salt (for topping)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Pour in the foamy yeast mixture along with 2 tablespoons of olive oil. Stir until a soft, sticky dough forms.
  3. Knead the Dough: Turn the dough onto a floured surface and knead for 6 to 8 minutes until it becomes smooth and elastic, developing the gluten structure for a chewy texture.
  4. First Rise: Place the dough in a lightly oiled bowl, turning once to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.
  5. Prepare Muffin Tin and Second Rise: Grease a 12-cup muffin tin with olive oil. Punch down the risen dough to release air, then divide it evenly among the muffin cups. Cover loosely and let the dough rise again for 20 minutes to puff up.
  6. Make Garlic Rosemary Oil: In a small bowl, mix the remaining 2 tablespoons of olive oil with the minced garlic and finely chopped rosemary for a flavorful topping.
  7. Shape and Top Muffins: Using your fingertips, gently press dimples into the top of each dough portion in the muffin tin. Brush generously with the garlic rosemary oil over each muffin. Sprinkle with flaky sea salt and grated Parmesan cheese if desired.
  8. Bake: Preheat the oven to 400°F (200°C). Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the muffins develop a golden brown and crisp crust.
  9. Cool and Serve: Remove the muffin tin from the oven and allow the focaccia muffins to cool for 5 minutes before carefully removing them from the tin. Serve warm for the best flavor and texture.

Notes

  • For extra flavor and a delicious surprise, insert a small cube of mozzarella cheese into the center of each muffin before the second rise.
  • These focaccia muffins are best enjoyed warm straight from the oven.
  • They pair excellently with soups, pasta dishes, or fresh salads as a savory side.

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Find it online: https://kellyedylene.com/golden-crust-garlic-rosemary-focaccia-muffins-recipe/