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Easy Garlic Rosemary Focaccia Muffins Recipe

Easy Garlic Rosemary Focaccia Muffins Recipe
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★★★★★

4.8 from 7 reviews

These Easy Garlic Rosemary Focaccia Muffins combine the classic flavors of garlic and fresh rosemary with the soft texture of focaccia bread, perfectly portioned into convenient muffin-sized servings. Ideal as a savory snack or a side to your meal, these muffins boast a golden crust and aromatic infusion, made simple with everyday ingredients and straightforward steps.

Ingredients

Scale

Yeast Mixture

  • 2 1/4 teaspoons instant yeast (or active dry yeast)
  • 1 cup warm water (110°F/43°C)
  • 1 tablespoon honey (or sugar)

Dough

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup olive oil (extra virgin), plus more for drizzling and greasing

Toppings

  • 2 tablespoons fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon flaky sea salt or coarse sea salt

Instructions

  1. Activate Yeast: In a large mixing bowl, dissolve the yeast and honey in warm water. Let the mixture sit for 5 minutes, or until it becomes foamy, indicating the yeast is active.
  2. Make Dough: Add the flour, salt, and 1/4 cup olive oil to the yeast mixture. Stir together until a sticky dough forms. Cover the bowl with a kitchen towel and let it rise in a warm place for 45 to 60 minutes until the dough doubles in size.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil to prevent sticking.
  4. Portion Dough: After the dough has risen, spoon it evenly into the greased muffin cups, filling each about three-quarters full to allow space for rising during baking.
  5. Add Toppings: Drizzle a generous amount of olive oil over the tops of the dough-filled muffin cups. Sprinkle with chopped rosemary, minced garlic, and flaky sea salt for flavor and texture.
  6. Bake: Place the muffin tin in the oven and bake for 18-20 minutes until the tops are golden brown and edges are crisp. Rotate the pan halfway through cooking to ensure even browning.
  7. Cool: Remove the muffins from the oven and let them cool for a few minutes in the tin before transferring to a wire rack. This prevents sogginess and allows them to set.
  8. Serve and Store: Serve warm or at room temperature, perfect alone or with dips like olive oil and balsamic vinegar. Store any leftovers in an airtight container for up to 3 days, or freeze to extend shelf life.

Notes

  • For a stronger garlic flavor, sauté the minced garlic lightly in olive oil before adding as a topping.
  • You can substitute honey with sugar for the yeast activation step if preferred.
  • Use fresh rosemary for optimal flavor; dried rosemary can be used but use sparingly as it is more potent.
  • Ensure water temperature is not too hot to avoid killing the yeast—110°F (43°C) is ideal.
  • These muffins freeze well; thaw them at room temperature and refresh in a warm oven before serving.

Nutrition

Keywords: garlic rosemary focaccia muffins, easy focaccia recipe, savory bread muffins, Italian bread muffins, rosemary garlic bread

Find it online: https://cookwithlea.com/easy-garlic-rosemary-focaccia-muffins-recipe/