Garlic Rosemary Focaccia Muffins are a delightful take on the classic Italian bread, offering all the rich, savory flavors of traditional focaccia in a portable, muffin-sized form. Infused with the aromatic flavors of garlic and rosemary, these soft and fluffy muffins are perfect for dipping in olive oil, enjoying with soup, or serving as a side for any meal. Whether you’re hosting a dinner party or just want a comforting snack, Garlic Rosemary Focaccia Muffins are sure to be a hit with everyone who tries them.

Ingredients:

For the muffins:

• 250g (2 cups) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon garlic powder
• 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
• 1/2 cup milk
• 1/4 cup olive oil
• 2 large eggs
• 1/4 cup grated Parmesan cheese (optional, for extra flavor)

For the topping:

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Coarse sea salt, for sprinkling

Directions:

1. Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
2. In a large mixing bowl, combine the flour, baking powder, salt, sugar, garlic powder, and chopped rosemary. Stir to combine.
3. In a separate bowl, whisk together the milk, olive oil, and eggs. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
4. Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
5. In a small bowl, mix the olive oil, minced garlic, and chopped rosemary for the topping. Spoon a small amount of this mixture over the top of each muffin.
6. Sprinkle each muffin with a pinch of coarse sea salt.
7. Bake for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes:

• Fresh vs. Dried Rosemary: Fresh rosemary will give a more vibrant flavor, but dried rosemary can be used if fresh is unavailable. If using dried rosemary, use about half the amount.
• Add-ins: You can add a handful of olives, sundried tomatoes, or a sprinkle of shredded mozzarella cheese for extra flavor and texture.
• Storage: Store leftover focaccia muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to 3 months.

Conclusion:

Garlic Rosemary Focaccia Muffins bring all the delightful flavors of focaccia bread into a convenient and portable muffin form. The perfect balance of savory garlic, fragrant rosemary, and soft, fluffy texture makes these muffins a delicious side for any meal or a flavorful snack on their own. Whether you’re dipping them in olive oil, enjoying them alongside soup, or serving them at a gathering, these Garlic Rosemary Focaccia Muffins will quickly become a favorite in your recipe collection.

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Garlic Rosemary Focaccia Muffins

Enjoy the savory goodness of these Garlic Rosemary Focaccia Muffins, perfect for any meal or snack time.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 3 cups all-purpose flour sifted
• 1.5 cups warm water about 110°F
• 2 tablespoons olive oil plus extra for drizzling
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 tablespoon fresh rosemary finely chopped
• 3 cloves garlic minced
• 1 packet active dry yeast

Instructions

 

Preparation Steps

• In a bowl, mix warm water with sugar and yeast. Let it sit until frothy.
• In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix well until a dough forms.
• Knead the dough for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
• Punch down the dough and divide into 12 equal pieces. Shape each into a muffin and place on a baking sheet.
• Brush each muffin with olive oil, then sprinkle with chopped rosemary and minced garlic.
• Bake in a preheated oven at 450°F (230°C) for 20-25 minutes until golden brown.

Notes

You can store these muffins in an airtight container at room temperature for up to 2 days.