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Garlic Focaccia Muffins Recipe

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4.7 from 65 reviews

These Garlic Focaccia Muffins are a savory, herb-infused bread treat with a tender crumb and crispy, golden crust. Made with a blend of garlic, rosemary, and sea salt, they are perfect as a flavorful snack or accompaniment to any meal. Quick to prepare and bake, these muffins feature a rich olive oil base and a beautifully aromatic topping, giving you all the delicious qualities of focaccia in a convenient muffin shape.

Ingredients

For the Dough:

  • 2.25 cups King Arthur all-purpose flour
  • 1.5 tbsp sugar
  • 1 tbsp Fleischmann's RapidRise yeast
  • 1.25 tsp salt
  • 1 tsp garlic powder
  • 1.25 tsp dried rosemary, crushed
  • 3/4 cup warm water (105°F to 110°F)
  • 4 tbsp olive oil
  • 1 egg

For the Topping:

  • Extra virgin olive oil
  • Flaky sea salt (like Maldon)
  • Fresh rosemary sprigs

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water (105°F to 110°F), sugar, and yeast. Let sit for 5 minutes until foamy to activate the yeast and ensure a good rise.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, garlic powder, and crushed dried rosemary to release its essential oils. Having these ready helps you mix quickly once combined with the yeast.
  3. Combine and Knead Dough: Pour the foamy yeast mixture into the dry ingredients, then add the egg and 4 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic, developing the gluten for a tender crumb.
  4. Prepare for Rising: Preheat the oven to 375°F. Generously grease a 12-cup muffin tin with olive oil. Divide the dough into 12 equal portions, roll each into a ball, and place one in each muffin cup. Press down slightly to fill the bottom. Cover loosely with plastic wrap or a damp towel and let the dough rise at room temperature for 15 to 20 minutes until puffed and lighter.
  5. Add Toppings and Bake: Brush or drizzle each muffin with extra virgin olive oil, then sprinkle generously with flaky sea salt. Top each with a small sprig of fresh rosemary. Bake at 375°F for 15 to 20 minutes until golden brown and hollow-sounding when tapped on the bottom.
  6. Cool and Serve: Remove from oven and let cool in the muffin tin for 5 minutes to set. Run a knife around edges if needed, then transfer to a wire rack or serve directly from the pan. Best enjoyed warm or at room temperature with a crispy, fragrant herb crust.

Notes

  • For best flavor, crush the dried rosemary between your fingers before adding to the dough.
  • Use a kitchen thermometer to ensure water is at the correct temperature for yeast activation (105°F - 110°F).
  • Extra virgin olive oil in the topping provides a beautiful color and richer flavor.
  • Flaky sea salt like Maldon enhances crunch and texture on top.
  • If muffins don’t release easily from the pan, let them cool slightly longer or run a knife around edges carefully.
  • These focaccia muffins are best eaten the day they are made but can be stored in an airtight container for up to 2 days.

Find it online: https://ameliameals.com/garlic-focaccia-muffins-recipe/