Name: Garlic Rosemary Focaccia Muffins: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 150 min
Yield: 12 muffins
Ingredients: 2 1/4 cups (281g) all-purpose flour, plus more for dusting; 1 teaspoon instant or rapid-rise yeast; 1 1/2 teaspoons salt; 1 1/4 cups (300ml) lukewarm water (around 105-115°F); 1/4 cup (60ml) olive oil, plus more for greasing and drizzling; 2 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; Flaky sea salt, for topping

Garlic Rosemary Focaccia Muffins: Prepare to be transported to a sun-drenched Italian bakery with every single bite! Imagine the aroma of freshly baked bread, infused with the pungent scent of garlic and the earthy fragrance of rosemary, all perfectly captured in a convenient, handheld muffin. This isn't just bread; it's an experience.

Focaccia, with its humble origins in ancient Italy, has long been a staple, a simple flatbread enjoyed for centuries. Its name, derived from the Latin "focus" meaning hearth or fireplace, speaks to its traditional baking method. Over time, regional variations emerged, each boasting unique toppings and flavors. Our Garlic Rosemary Focaccia Muffins are a delightful twist on this classic, transforming the rustic flatbread into individual portions perfect for snacking, appetizers, or even a sophisticated addition to your brunch spread.

What makes these muffins so irresistible? It's the perfect combination of textures: a crisp, golden crust giving way to a soft, airy interior. The garlic and rosemary create a savory symphony that dances on your palate, while the olive oil adds a richness that elevates the entire experience. Plus, their individual size makes them incredibly convenient – no slicing required! Whether you're a seasoned baker or a kitchen novice, these Garlic Rosemary Focaccia Muffins are surprisingly easy to make and guaranteed to impress. Let's get baking!

Ingredients:

2 1/4 cups (281g) all-purpose flour, plus more for dusting
1 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons salt
1 1/4 cups (300ml) lukewarm water (around 105-115°F)
1/4 cup (60ml) olive oil, plus more for greasing and drizzling
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
Flaky sea salt, for topping

Preparing the Dough:

In a large bowl, whisk together the flour, yeast, and salt. Make sure the yeast is evenly distributed throughout the flour mixture. This helps ensure even rising.
Add the lukewarm water and 1/4 cup of olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms. It will be quite sticky, and that's perfectly fine!
Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, or until the dough becomes smoother and more elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it's manageable. Don't over-flour, though, as this can make the muffins tough.
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise is crucial for developing the flavor and texture of the focaccia muffins.

Infusing the Oil and Preparing the Garlic Rosemary Mixture:

While the dough is rising, prepare the garlic rosemary mixture. In a small bowl, combine the minced garlic and chopped rosemary.
Drizzle about 2 tablespoons of olive oil over the garlic and rosemary. Stir well to combine. This infused oil will add a wonderful aroma and flavor to the muffins.

Shaping and Second Rise:

Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
Divide the dough into 12 equal portions. You can use a kitchen scale for accuracy, or just eyeball it.
Grease a 12-cup muffin tin generously with olive oil. This is important to prevent the muffins from sticking.
Take each portion of dough and gently stretch and flatten it into a small circle. Spoon a small amount of the garlic rosemary mixture onto the center of each circle.
Fold the edges of the dough circle towards the center, pinching to seal. This creates a little pocket of garlic rosemary goodness inside each muffin.
Place each filled dough ball into a greased muffin cup, seam-side down.
Cover the muffin tin with plastic wrap or a clean kitchen towel. Let the muffins rise for a second time for about 30-45 minutes, or until they are puffy and almost doubled in size. This second rise is important for creating a light and airy texture.

Baking the Focaccia Muffins:

Preheat your oven to 400°F (200°C). Make sure your oven is properly preheated for even baking.
Before placing the muffin tin in the oven, gently dimple the tops of the muffins with your fingertips. This creates those characteristic focaccia dimples.
Drizzle the tops of the muffins generously with olive oil. This will help them brown beautifully and add extra flavor.
Sprinkle the tops of the muffins with flaky sea salt. The sea salt adds a wonderful crunch and enhances the flavor of the garlic and rosemary.
Bake for 20-25 minutes, or until the muffins are golden brown and cooked through. A toothpick inserted into the center of a muffin should come out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serving and Storage:

Serve the garlic rosemary focaccia muffins warm or at room temperature. They are delicious on their own, or served with soup, salad, or as part of a bread basket.
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 2 months. Thaw completely before serving.
To reheat the muffins, wrap them in foil and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave them for a few seconds, but be careful not to overcook them.

Tips and Variations:

Use high-quality olive oil: The flavor of the olive oil really shines through in this recipe, so it's worth using a good quality extra virgin olive oil.
Don't overwork the dough: Over-kneading the dough can result in tough muffins. Knead just until the dough is smooth and elastic.
Adjust the garlic and rosemary to your liking: If you prefer a stronger garlic flavor, add more minced garlic. If you're not a fan of rosemary, you can substitute it with other herbs, such as thyme or oregano.
Add other toppings: Get creative with your toppings! You can add grated Parmesan cheese, sun-dried tomatoes, or olives to the tops of the muffins before baking.
Make it gluten-free: You can adapt this recipe to be gluten-free by using a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help bind the dough.
Make it vegan: To make this recipe vegan, simply use a plant-based milk instead of water. You can also use a vegan egg replacer, such as flaxseed meal or applesauce, to help bind the dough.
Experiment with different flours: Try using a combination of all-purpose flour and whole wheat flour for a nuttier flavor. You can also use bread flour for a chewier texture.
Use a stand mixer: If you have a stand mixer, you can use it to knead the dough. Use the dough hook attachment and knead on low speed for about 8-10 minutes.
Proof the yeast: If you're not sure if your yeast is active, you can proof it before adding it to the flour. To proof the yeast, combine it with 1/4 cup of lukewarm water and 1 teaspoon of sugar. Let it sit for 5-10 minutes, or until it becomes foamy. If the yeast doesn't foam, it's no longer active and should be discarded.
Control the rise: The rising time will vary depending on the temperature of your kitchen. In a warm kitchen, the dough will rise faster. In a cold kitchen, it will take longer. You can speed up the rising process by placing the dough in a warm oven (turned off) or in a proofing drawer.
Don't skip the second rise: The second rise is important for creating a light and airy texture. Don't be tempted to skip it!
Use a pizza stone: For an extra crispy crust, bake the muffins on a preheated pizza stone.
Brush with garlic butter: For an extra garlicky flavor, brush the muffins with garlic butter after they come out of the oven.
Serve with dipping sauce: These muffins are delicious served with a variety of dipping sauces, such as marinara sauce, pesto, or balsamic glaze.

Troubleshooting:

Muffins are too dense: This could be due to over-kneading the dough, not letting the dough rise long enough, or using too much flour.
Muffins are too dry: This could be due to over-baking the muffins or using too little olive oil.
Muffins are sticking to the muffin tin: Make sure to grease the muffin tin generously with olive oil.
Muffins are not browning: Make sure your oven is properly preheated and that you are drizzling the muffins with enough olive oil.

Enjoy your homemade Garlic Rosemary Focaccia Muffins! They are a delightful treat that's perfect for any occasion.

Conclusion:

And there you have it! These Garlic Rosemary Focaccia Muffins are truly something special, and I genuinely believe they're a must-try for anyone who appreciates the simple pleasures of life. The aroma alone, as they bake, is enough to transport you to a sun-drenched Italian bakery. But the real magic happens when you take that first bite – the crispy, golden crust giving way to a soft, airy interior, infused with the savory goodness of garlic and the fragrant earthiness of rosemary. It's a symphony of flavors and textures that will leave you wanting more. But why are these muffins so irresistible? It's the perfect balance of simplicity and sophistication. We're not talking about complicated techniques or hard-to-find ingredients. This recipe is straightforward and accessible, even for beginner bakers. Yet, the result is something that feels incredibly gourmet and satisfying. They're perfect for a quick breakfast, a delightful lunch accompaniment, or even a sophisticated appetizer at your next dinner party. Speaking of serving suggestions, the possibilities are endless! I personally love to enjoy these warm, straight from the oven, with a drizzle of high-quality olive oil and a sprinkle of sea salt. They're also fantastic dipped in balsamic vinegar or served alongside a hearty bowl of soup. For a more substantial meal, try slicing them open and using them as mini sandwiches with your favorite deli meats and cheeses. Imagine a prosciutto and mozzarella focaccia muffin – pure bliss! And don't be afraid to experiment with variations! If you're a cheese lover, try adding some grated Parmesan or Asiago to the dough. For a spicier kick, incorporate a pinch of red pepper flakes. You could even swap out the rosemary for other herbs like thyme or oregano, depending on your preference. The beauty of this recipe is that it's incredibly versatile and adaptable to your own personal taste. These Garlic Rosemary Focaccia Muffins are more than just a recipe; they're an experience. They're a way to bring a little bit of joy and deliciousness into your everyday life. They're a reminder that sometimes, the simplest things are the most satisfying. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to embark on a culinary adventure. I promise you won't be disappointed. This recipe is a guaranteed crowd-pleaser, and I have a feeling it will become a staple in your baking repertoire. I'm so excited for you to try this recipe and experience the magic of these Garlic Rosemary Focaccia Muffins for yourself. Once you've had a chance to bake them, I would absolutely love to hear about your experience! Did you make any variations? What did you serve them with? What did your family and friends think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating and sharing recipes that you'll love. Happy baking!