Garlic Rosemary Focaccia Muffins

These Garlic Rosemary Focaccia Muffins are my go-to when I want fresh bread but need something quick and fun. With soft insides and golden tops brushed with olive oil, they bring the flavors of rosemary and garlic in each bite. My family asks for them any time soup is on the table, and they never last long once out of the oven.

I first made these muffins for a weekend brunch, and everyone raved that they tasted like mini bakery breads. They became an instant family favorite for holidays and cozy dinners.

Ingredients

• All-purpose flour: gives the muffins their structure and tenderness Look for unbleached for the best texture
• Active dry yeast: creates the fluffy lift Always check the expiration date for freshness
• Warm water: helps activate the yeast Use filtered water if possible
• Olive oil: brings moistness and flavor Choose extra virgin for rich taste and for brushing on top
• Garlic cloves: provide a bold aromatic touch Use fresh and mince finely for even flavor
• Fresh rosemary: gives herbal depth Snip from the garden if you can
• Salt: seasons the dough Use fine salt inside and flaked sea salt on top for crunch
• Black pepper: adds gentle heat but is optional Grind fresh for the best aroma
• Sugar: boosts the yeast and adds mild sweetness Just a touch is enough
• Sea salt flakes for topping: add crunch Pick high quality large-flake salt for the best finish
• Parmesan cheese: adds extra savoriness if you like Find aged Parm and grate fresh for melting power

Step-by-Step Instructions

Proof the Yeast:

In a small bowl mix warm water yeast and sugar Let it rest for five to ten minutes until it is visibly frothy This step ensures your yeast is alive so your muffins rise properly

Mix the Dough:

Combine the flour salt black pepper minced garlic chopped rosemary the frothy yeast mixture and two tablespoons of olive oil in a large bowl Mix until a rough shaggy dough forms This bulk mixing starts to build flavor and develops gluten

Knead the Dough:

Turn the dough onto a lightly floured surface Use the heels of your hands to knead for eight to ten minutes until it feels smooth elastic and slightly tacky Proper kneading ensures soft pillowy muffins

First Rise:

Transfer the dough to a greased bowl and cover it with a clean towel Let it rise at room temperature for about one hour or until doubled in size This slow rise develops flavor and a light airy crumb

Shape Muffins:

Punch down the risen dough and divide it into twelve equal pieces Roll each into a tight ball and place each one in a well oiled muffin tin This helps achieve that focaccia texture in muffin form

Second Rise:

Cover the muffin tin and let the dough balls rest and puff up for about thirty minutes This final proof gives them a fluffy crumb

Bake:

Preheat your oven to 375 degrees Fahrenheit Brush the tops of each dough ball generously with olive oil and scatter with more rosemary sea salt and Parmesan if you wish Bake for twenty to twenty five minutes until golden brown and fragrant

Cool and Serve:

Let the muffins cool just enough so you can handle them then carefully lift out from the tin Enjoy warm or at room temperature

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Fresh rosemary is my favorite part of this recipe I love clipping the sprigs straight from my little herb planter and the scent reminds me of Sunday mornings baking with my mom

How to Store

These muffins keep well in an airtight container at room temperature for two days For longer storage wrap tightly and freeze When ready to enjoy reheat in a low oven until warmed through which revives their fluffiness and flavor

Ingredient Swaps

If you do not have fresh rosemary try thyme oregano or even chives for a different but delicious herbal twist Whole wheat flour works for a heartier muffin though it will be a bit denser Add a few chopped olives or sun dried tomatoes for more Mediterranean spirit

How to Serve

Serve warm out of the oven or split and toast them as savory breakfast muffins They are perfect with soups stews and salads My favorite pairing is dunking them into tomato soup or serving alongside a cheese board

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A Little History

Focaccia comes from ancient Italian roots often used as a flat rustic bread These muffins borrow the same olive oil rich dough but bake in individual portions which I find feels extra special and convenient for sharing

Recipe FAQs

→ What gives these muffins their signature crisp tops?

Brushing the dough with olive oil and a sprinkle of sea salt before baking creates a golden, flavorful crust atop each muffin.

→ Can I use dried rosemary instead of fresh?

Fresh rosemary provides a stronger, more aromatic flavor, but dried rosemary can be substituted in smaller amounts if needed.

→ Is it possible to prepare the dough ahead of time?

Yes, after the first rise, you can refrigerate the dough overnight and shape the muffins the next day for convenience.

→ Can these muffins be made vegan?

Omit Parmesan cheese and ensure all other ingredients are plant-based to easily make these muffins suitable for a vegan diet.

→ How should the muffins be stored for freshness?

Keep them in an airtight container at room temperature for up to two days, or freeze for longer storage. Reheat as desired.

→ What side dishes pair well with these muffins?

Serve alongside soups, salads, or as part of a brunch table to complement a variety of savory dishes.