Garlic Rosemary Focaccia Muffins
Fluffy Garlic Rosemary Focaccia Muffins are soft, aromatic mini breads with golden tops, infused with fresh rosemary, a hint of garlic, and a drizzle of olive oil—perfect for snacking, serving with soup, or sharing at gatherings.
Calories:
Ingredients
- 2¼ teaspoons instant yeast or active dry yeast
- 1 cup warm water 110°F / 43°C
- 1 tablespoon honey or sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup extra-virgin olive oil plus more for drizzling
- 2 tablespoons fresh rosemary chopped
- 2 cloves garlic minced
- 1 teaspoon flaky sea salt or coarse sea salt
Instructions
- Preheat the oven to 375°F (190°C). In a large bowl, dissolve the yeast and honey in warm water and let sit for 5 minutes until foamy.
- Stir in the flour, salt, and olive oil to form a sticky dough, adjusting with water or flour if needed. Cover and let rise in a warm place for 45–60 minutes until doubled in size.
- Lightly grease a 12-cup muffin tin. Spoon the dough evenly into the cups, filling each about three-quarters full. Drizzle generously with olive oil, then sprinkle with rosemary, garlic, and flaky sea salt.
- Bake for 18–20 minutes until golden brown and crisp around the edges, rotating the pan halfway through.
- Cool in the pan for 5 minutes before transferring to a wire rack. Serve warm with olive oil and balsamic vinegar or alongside soup.