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Twelve golden brown garlic rosemary focaccia muffins in a muffin tin with fresh herbs

Ultimate Garlic Rosemary Focaccia Muffins

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Prep Time 1 hour 55 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings 12 servings
Calories 185 kcal

Ingredients
  

  • 1 1/4 tsp active dry yeast
  • 1 tsp hone y
  • 1 1/4 cups warm water (105-110°F)
  • 3 cups bread flour
  • 2 tsp fine sea salt
  • 1/4 cup extra -virgin olive oil (for dough coating)
  • 1/3 cup extra -virgin olive oil (for topping and tin)
  • 3 cloves garlic , finely minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp flaky sea salt
  • 2 tbsp unsalted butter, melted

Instructions
 

  • Combine warm water, honey, and active dry yeast in a large mixing bowl. Whisk briefly and allow to stand for 10 minutes until the mixture is foamy.
  • Add the bread flour and fine sea salt to the yeast mixture. Stir using a sturdy spatula until a sticky, shaggy dough forms and no dry streaks remain.
  • Drizzle 2 tablespoons of olive oil over the dough. Cover the bowl tightly and allow to rise in a warm environment for 60 minutes or until the volume has doubled.
  • Generously grease a 12-cup standard muffin tin with olive oil, allocating approximately 1 teaspoon per cup to ensure the bottoms fry to a golden crisp.
  • Gently deflate the dough and divide into 12 equal portions (approximately 55-60g each). Place one portion into each muffin cup, cover, and let rise for another 45 minutes.
  • Prepare the aromatic topping by heating 1/3 cup olive oil, minced garlic, and rosemary in a small saucepan over medium-low heat. Infuse for 2-3 minutes until fragrant but before the garlic browns; remove from heat immediately.
  • Preheat the oven to 450°F (230°C).
  • Lubricate your fingertips with oil and press deep dimples into each muffin, reaching the bottom of the tin. Distribute the infused garlic-rosemary oil evenly across all 12 muffins.
  • Bake for 18-20 minutes or until the tops are deeply golden and the edges appear crispy and pulled away from the tin.
  • Remove from the oven and immediately brush the tops with melted butter. Finish with a generous sprinkle of flaky sea salt. Rest in the tin for 5 minutes before transferring to a cooling rack.