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Golden Crust Garlic Rosemary Focaccia Muffins

These fluffy, flavorful focaccia muffins are surprisingly easy to make and bring back the cozy feeling of Grandma's kitchen. They're perfect for gifting or enjoying with family and friends.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 muffins

Equipment

  • Large bowl
  • Separate bowl
  • 12-cup muffin tin
  • Wire rack
  • Plastic wrap

Ingredients
  

Ingredients

  • 2 cups all-purpose flour You can use bread flour for a chewier texture if you prefer.
  • 2.25 teaspoons active dry yeast Make sure your yeast is fresh for the best rise.
  • 0.75 cup warm water Not hot, just warm to the touch – about 105-115°F (40-46°C).
  • 2 cloves fresh garlic minced
  • 2 tablespoons fresh rosemary chopped. If you don't have fresh rosemary, 1 teaspoon of dried will work in a pinch.
  • 0.25 cup olive oil A good quality olive oil will really elevate the flavor of these muffins.
  • 1 teaspoon salt Enhances all the other flavors.
  • freshly ground black pepper To taste. A little goes a long way!

Instructions
 

  • In a large bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it gets frothy.
  • In a separate bowl, whisk together the flour and salt. Make a well in the center of the flour mixture. Pour in the yeast mixture and olive oil. Stir gently until just combined. Don't overmix at this stage.
  • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
  • Fold in the minced garlic and chopped rosemary. You can gently press them into the dough to distribute them evenly.
  • Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
  • Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin. Punch down the risen dough and divide it evenly among the muffin cups.
  • Bake for 20-25 minutes, or until the muffins are golden brown and sound hollow when tapped on the bottom.
  • Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Feel free to experiment with additions such as cheese, different herbs, or sun-dried tomatoes. Don't overmix the dough, ensure your yeast is fresh, and let the dough rise in a warm place for best results. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.