If you’re craving something warm, fluffy, and packed with incredible herb-infused flavor, these Rosemary Garlic Focaccia Muffins Recipe will quickly become your new go-to. Imagine soft, airy muffins that combine the rustic charm of focaccia bread with the convenience of individual servings, all bursting with fragrant rosemary and savory garlic. They’re perfect for breakfast, a snack alongside your favorite soup, or even as a standout appetizer at your next gathering. The way the olive oil soaks into each bite, paired with the crispy top and the subtle crunch from finishing salt, is just pure magic.
Ingredients You’ll Need
The beauty of this Rosemary Garlic Focaccia Muffins Recipe is that it relies on a handful of simple, quality ingredients that come together to create something truly special. Each component plays a vital role, from the yeast that brings life to the dough to the fresh rosemary and garlic that add unmistakable aroma and flavor.
- Active dry yeast: The magical ingredient that makes the dough rise and become light and fluffy.
- Honey: Adds a touch of natural sweetness that helps activate the yeast for perfect fermentation.
- Warm water: The ideal temperature wakes up the yeast without killing it, ensuring a great rise.
- Bread flour: Provides the strong gluten structure needed for focaccia’s chewy texture.
- Sea salt: Enhances overall flavor while balancing the dough perfectly.
- Extra-virgin olive oil: Used throughout, it adds richness, moisture, and that signature focaccia aroma.
- Butter, melted: Brushed on top for a golden finish and extra indulgence.
- Finishing salt (fleur de sel recommended): Gives a delightful crunch and an elegant touch to the muffins.
- Rosemary, minced: Fresh rosemary brings a fragrant, piney herb note that’s classic with focaccia.
- Garlic cloves, minced: Offers that savory, aromatic depth that pairs beautifully with rosemary and olive oil.
How to Make Rosemary Garlic Focaccia Muffamins Recipe
Step 1: Activate the Yeast
Start by mixing your active dry yeast, honey, and warm water in a large bowl. This small but crucial step wakes up the yeast and creates a foamy surface after about 5 to 10 minutes, signaling that it’s alive and ready to give your dough a beautiful rise.
Step 2: Form the Dough
Next, add the bread flour and sea salt to your yeast mixture, stirring until the ingredients come together into a rough dough. Don’t worry if it looks a little shaggy at this point—that’s just the beginning of something wonderful.
Step 3: Coat and Chill the Dough
Drizzle 2 tablespoons of extra-virgin olive oil over the dough and gently fold it in so the dough is coated but not overly greasy. Cover the bowl and refrigerate it overnight or for at least 8 hours. This slow fermentation really develops flavor, so patience here is well rewarded.
Step 4: Prepare for Rising
When you’re ready to bake, preheat your oven. Drizzle the dough with the remaining 2 tablespoons of olive oil and knead it lightly just to redistribute the oil and release some of the air created in the fridge.
Step 5: Portion the Muffins
Divide the dough evenly into a greased muffin tin—this recipe makes 12 muffins. Let the dough rise again for 2 hours so each muffin puffs up beautifully, getting ready for baking.
Step 6: Prepare the Rosemary Garlic Oil
While the dough is rising, warm 1/3 cup of olive oil in a small pan over medium heat. Add the minced rosemary and garlic, cooking just until fragrant. This step unlocks the oils and aromas, infusing the muffins with vibrant, fresh flavor.
Step 7: Add the Topping and Bake
Drizzle the rosemary garlic olive oil generously over the tops of the dough in the muffin tins. Bake in the preheated oven for about 20 minutes or until the muffins turn a gorgeous golden brown.
Step 8: Finish with Butter and Salt
As soon as they come out of the oven, brush the tops with melted butter and sprinkle with your finishing salt. This final touch adds a buttery sheen and a beautiful crunch that will have everyone reaching for seconds.
How to Serve Rosemary Garlic Focaccia Muffins Recipe
Garnishes
While these focaccia muffins shine all on their own, sprinkling extra fresh rosemary over the tops right before serving makes them look inviting and adds an extra fresh punch to the aroma. A light drizzle of high-quality olive oil can also enhance their rustic charm.
Side Dishes
These muffins are incredibly versatile and pair wonderfully with a vast range of dishes. Serve them alongside a bowl of hearty tomato soup for dipping or with a fresh green salad to balance the richness. They also complement cheese boards beautifully, especially with sharp cheeses or olives.
Creative Ways to Present
For a unique twist, slice the muffins in half and layer them with roasted vegetables, melted mozzarella, or slices of prosciutto for an elegant mini sandwich. They also work well warmed with a slather of herbed butter or olive tapenade for an impressive appetizer platter.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Rosemary Garlic Focaccia Muffins Recipe in an airtight container at room temperature for up to 2 days. This helps maintain the soft crumb inside while preserving the crust’s slight crunch.
Freezing
These muffins freeze beautifully. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 1 month, making them a perfect make-ahead treat for busy days.
Reheating
To enjoy frozen or leftover muffins at their best, reheat them in a warm oven at 350°F (175°C) for about 8-10 minutes. This will refresh their crust and bring back that inviting warmth and aroma of rosemary and garlic.
FAQs
Can I use all-purpose flour instead of bread flour?
While bread flour helps give focaccia its characteristic chewy texture, all-purpose flour can be used in a pinch. Your muffins might be a bit softer and less elastic but still delicious.
Do I have to refrigerate the dough overnight?
Refrigerating the dough overnight enhances flavor through slow fermentation, but if you’re short on time, you can let the dough rise at room temperature for a shorter period. Just expect a milder flavor and less complex texture.
Can I substitute fresh rosemary with dried rosemary?
Fresh rosemary is best for its bright flavor and aroma, but if you only have dried rosemary, use about one-third of the amount and add it during the dough mixing stage to help it hydrate and release flavor.
How do I know when the focaccia muffins are done baking?
You’ll want to look for a golden-brown crust and a soft springy texture when gently pressed. If you have a kitchen thermometer, an internal temperature around 190°F (88°C) confirms they’re fully baked.
Can I add other herbs or toppings?
Absolutely! Feel free to experiment by adding thyme, oregano, or even sprinkling rosemary garlic focaccia muffins with grated parmesan before baking for an extra flavor boost.
Final Thoughts
There’s something truly comforting and satisfying about making your own Rosemary Garlic Focaccia Muffins Recipe from scratch. With its fragrant herbs, soft crumb, and golden crust, this recipe is perfect for any time you want a touch of homemade magic. Give it a try, and I promise you’ll fall in love with these muffins just like I did!
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Rosemary Garlic Focaccia Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 8 hours 30 minutes (including overnight refrigeration and rising time)
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Rosemary Garlic Focaccia Muffins are a delicious twist on classic focaccia bread, baked in muffin tins for individual servings. They feature a fragrant blend of fresh rosemary and garlic infused olive oil, topped with buttery finishing salt for a perfect savory snack or accompaniment to any meal. The dough is prepared with active dry yeast for a light, airy texture and allowed to ferment overnight to develop deep flavor.
Ingredients
Yeast Mixture
- 1 ¼ tsp active dry yeast
- 1 tsp honey
- 1 ¼ cups warm water
Dough
- 2 ½ cups bread flour
- 2 tsp sea salt
- ¼ cup extra-virgin olive oil, divided
Topping
- 2–3 sprigs of rosemary, minced
- 3 garlic cloves, minced
- 1/3 cup extra-virgin olive oil
Finish
- 2 tbsp butter, melted
- 2 tbsp finishing salt (such as fleur de sel)
Instructions
- Activate the Yeast: Mix the active dry yeast, honey, and warm water in a large bowl. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Form the Dough: Add the bread flour and sea salt to the yeast mixture and stir until a rough dough forms.
- Oil and Refrigerate: Drizzle 2 tablespoons of extra-virgin olive oil over the dough and gently coat it. Cover the bowl and refrigerate the dough overnight, or for at least 8 hours, to allow slow fermentation and flavor development.
- Prepare for Rising: Preheat the oven to the appropriate temperature (around 400°F/200°C). Drizzle the dough with the remaining 2 tablespoons of olive oil and knead lightly to distribute the oil.
- Portion the Dough: Divide the dough evenly into a greased muffin tin, filling each cup to make individual focaccia muffins. Cover and let the dough rise for 2 hours until puffed.
- Prepare the Rosemary Garlic Oil: While the dough rises, heat 1/3 cup extra-virgin olive oil in a small pan over medium heat. Add the minced rosemary and garlic and cook briefly until fragrant to infuse the oil with flavor.
- Top and Bake: Drizzle the rosemary garlic oil evenly over the risen dough in the muffin tins. Bake in the preheated oven for about 20 minutes or until the muffins are golden brown.
- Finish: Remove the muffins from the oven, brush each with melted butter, and sprinkle with finishing salt such as fleur de sel for a final savory touch.
Notes
- For best flavor and texture, allow the dough to ferment overnight in the refrigerator.
- Use bread flour for better gluten development and a chewier crumb.
- You can substitute fresh rosemary with chopped dried rosemary in a pinch, though fresh provides better aroma.
- The finishing salt adds an extra crunch and bursts of saltiness—do not skip it.
- These muffins are perfect for serving alongside soups, salads, or as a savory snack.
