Rosemary Garlic Focaccia Muffins
Explore the world of rosemary garlic focaccia muffins, a tasty twist on regular bread. These individual-sized focaccia bites bring restaurant-quality taste to your kitchen with their soft, marshmallow-like texture and intense garlic and rosemary flavors. Perfect for dinner parties or when you just want a tasty bread treat, these muffins require a two-day preparation process that enhances their flavor and makes them truly special.
Equipment
- Jumbo muffin tin (6-hole recommended)
- Large mixing bowl
- Digital kitchen scale
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Plastic wrap or kitchen towel
Ingredients
- 1¼ teaspoons active dry yeast
- 2½ cups bread flour 500g
- ¼ cup extra-virgin olive oil plus 2 tablespoons for greasing
- 2-3 sprigs fresh rosemary finely chopped
- 3 cloves garlic minced
- 1 teaspoon honey
- 2 teaspoons sea salt
- 1¼ cups warm water 105-115°F
- 2 tablespoons grated Parmesan cheese
- Finishing salt for sprinkling
- Melted butter for brushing after baking
Instructions
Day One: Prepare the Dough
- In a small bowl, combine warm water (105-115°F) with honey and sprinkle the active dry yeast. Let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine bread flour and salt.
- Add the yeast mixture and 4 tablespoons of olive oil to the flour.
- Mix until a smooth, elastic dough forms.
- Coat the dough with olive oil, cover, and refrigerate for 8-14 hours (overnight).
Day Two: Shape and Bake
- Remove the dough from the refrigerator.
- Prepare the garlic-rosemary infused oil: heat 3 tablespoons olive oil in a small skillet, add minced garlic and chopped rosemary, and simmer for 2-3 minutes.
- Oil 10 of the 12 muffin cups with 1/2 teaspoon of olive oil each.
- Portion the dough into 1.5-ounce balls using a kitchen scale.
- Place one dough ball into each prepared muffin cup.
- Use oiled fingers to create dimples in each dough ball.
- Brush each muffin with the herb-infused oil and sprinkle with Parmesan cheese.
- Let rise for about 1 hour until doubled in size.
- Preheat oven to 425°F.
- Bake for 15-20 minutes until tops are golden brown, rotating the tin halfway through baking.
- Immediately brush with melted butter and sprinkle with finishing salt after baking.
- Let rest for 5 minutes before serving.
Notes
For enhanced flavor, crush the rosemary before chopping to release more aromatics.
For a crispier exterior, drizzle with olive oil before reheating.
Try adding toppings like crumbled feta, sun-dried tomatoes, or caramelized onions for variety.
Suitable for freezing for up to one month.
For gluten-free version, substitute with gluten-free flour blend.
For vegan version, use plant-based ingredients.
For a crispier exterior, drizzle with olive oil before reheating.
Try adding toppings like crumbled feta, sun-dried tomatoes, or caramelized onions for variety.
Suitable for freezing for up to one month.
For gluten-free version, substitute with gluten-free flour blend.
For vegan version, use plant-based ingredients.
Nutrition
Calories: 180kcalCarbohydrates: 24gProtein: 4gFat: 8gCholesterol: 2mgSodium: 390mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 45IUVitamin C: 1mgCalcium: 25mgIron: 1.5mg
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