Description
Delicious and aromatic garlic rosemary focaccia muffins that are easy to make and irresistible.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet (7g) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- ¼ cup olive oil (plus extra for greasing and drizzling)
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- Coarse sea salt for topping (optional)
Instructions
- In a large bowl, combine warm water, sugar, and instant yeast. Stir briefly and let sit for 5–10 minutes until foamy.
- Add flour and salt to the bowl. Pour in olive oil and mix until a sticky dough forms. Knead for 5 minutes until smooth and elastic.
- Lightly oil a clean bowl, place the dough inside, and turn once to coat. Cover with a towel and let rise in a warm place for 45–60 minutes until doubled in size.
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with parchment muffin liners.
- Punch down the risen dough. Knead in minced garlic and chopped rosemary until evenly distributed.
- Divide the dough into the muffin cups, filling each about ¾ full. Drizzle each with olive oil and sprinkle with coarse sea salt, if using. Let rest for 10–15 minutes.
- Bake for 15–18 minutes until golden brown on top and cooked through.
- Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Adjust garlic and rosemary quantities based on personal preference.
- The muffins are best eaten warm but can be stored in an airtight container.
- For added flavor, consider adding parmesan cheese on top before baking.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg