Crust Garlic Rosemary Focaccia Muffins
These delightful focaccia muffins are infused with garlic and fresh rosemary, providing a perfect blend of savory flavors. Their crusty exterior and fluffy interior make them an excellent accompaniment to any meal or a tasty snack on their own.
Equipment
- 1 muffin tin (12-cup)
- 1 mixing bowl
- 1 whisk
- 1 spoon or spatula
- 1 oven
- 1 measuring cups and spoons
- 1 brush for oil
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil Plus extra for greasing.
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 tablespoon coarse sea salt For topping.
Instructions
- Preheat the oven to 400°F (200°C). Grease the muffin tin with olive oil.
- In a mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
- Add the flour, olive oil, salt, minced garlic, and chopped rosemary to the yeast mixture. Mix until a dough forms.
- Transfer the dough to a floured surface and knead it for 5 minutes until smooth and elastic.
- Divide the dough into 12 equal portions and shape each portion into a ball.
- Place the dough balls into the greased muffin tin, allowing space between them.
- Cover the muffin tin with a clean kitchen towel and let the dough rise in a warm place for about 15 minutes, or until doubled in size.
- Once risen, brush the tops of the muffins lightly with olive oil and sprinkle with coarse sea salt.
- Bake in the preheated oven for 20 minutes, or until golden brown and cooked through.
- Remove from the oven and let cool for a few minutes before transferring the muffins to a wire rack.
Notes
For added flavor, you can sprinkle more chopped rosemary or a dash of black pepper on top before baking.
These muffins can be enjoyed fresh or stored in an airtight container for up to 3 days.
Serve warm with butter, olive oil, or as a side to soups or salads.