If you’ve ever dreamed of a warm, comforting bread that’s bursting with flavor and perfectly portioned for sharing (or sneaking a few for yourself), you’re going to love this Rosemary Garlic Focaccia Muffins Recipe. These golden, fluffy muffins marry the fragrant earthiness of rosemary with the rich punch of garlic, all wrapped up in a tender, olive oil-kissed focaccia crumb. Whether you’re serving them as a snack, alongside dinner, or bringing them to a gathering, these focaccia muffins are irresistibly addictive and surprisingly simple to prepare. Let’s dive into this delight!
Ingredients You’ll Need
Every great recipe starts with essential ingredients that balance flavor, texture, and aroma. Here’s what you’ll need to make your Rosemary Garlic Focaccia Muffins Recipe come alive, each ingredient playing its own special part in this culinary symphony.
- Active dry yeast (1 ¼ tsp): The magic agent that makes the dough rise beautifully, creating that soft, airy texture.
- Honey (1 tsp): Just a touch to feed the yeast and add a subtle sweetness.
- Warm water (1 ¼ cups): Activates the yeast and hydrates the flour for the perfect dough consistency.
- Bread flour (2 ½ cups): Gives structure and chewiness, ideal for focaccia’s rustic crumb.
- Sea salt (2 tsp): Enhances all the flavors and adds the necessary savory depth.
- Extra-virgin olive oil (¼ cup, plus additional 1/3 cup): Provides richness and keeps the crumb moist, with robust grassy notes.
- Melted butter (2 tbsp): Brushed on top for a luscious golden finish and extra flavor.
- Finishing salt such as fleur de sel (2 tbsp): Adds a delicate crunch and bursts of saltiness right before serving.
- Fresh rosemary (2-3 sprigs, minced): The star herb bringing piney, fragrant goodness to every bite.
- Garlic cloves (3, minced): Packed with savory warmth, perfectly sautéed to mellow their bite.
How to Make Rosemary Garlic Focaccia Muffins Recipe
Step 1: Activate Your Yeast
Start by whisking together the active dry yeast, honey, and warm water in a large bowl. This mixture will bubble up in about 5 to 10 minutes, signaling that your yeast is alive and ready to work its magic. It’s a simple yet essential first step that ensures your focaccia muffins will be wonderfully light and airy.
Step 2: Form the Dough
Once the yeast is foamy, stir in the bread flour and sea salt until it all comes together into a rough dough. Don’t worry about over-kneading here; you just want the flour hydrated and combined, creating a slightly shaggy base for that classic focaccia texture.
Step 3: Oil and Chill Overnight
Drizzle 2 tablespoons of extra-virgin olive oil over your dough and gently incorporate it so every part is luxuriously coated. Cover the bowl and refrigerate the dough overnight or for at least 8 hours. This slow fermentation deepens flavor, improving the dough’s richness and texture in a way that you just can’t rush.
Step 4: Prepare for Baking
When you’re ready, preheat your oven to 375°F (190°C). Take your dough out and drizzle with another 2 tablespoons of olive oil before kneading it lightly. This step wakes up the yeast again and ensures the dough’s softness before shaping.
Step 5: Shape into Muffin Tins and Let Rise
Divide the dough evenly among a greased muffin tin, filling each cup about halfway. This individual portioning means each muffin will have a perfectly crisp edge and tender crumb inside. Cover and let them rise for about 2 hours, allowing the dough to puff up and become delightfully pillowy.
Step 6: Sauté Rosemary and Garlic Topping
While the muffins proof, heat 1/3 cup extra-virgin olive oil in a small pan. Add the minced rosemary and garlic, cooking gently just until fragrant to soften their raw sharpness without browning. This fragrant oil becomes the secret finishing touch that infuses the tops of your muffins with irresistible aroma and flavor.
Step 7: Add Topping and Bake
Once the muffins have puffed fully, drizzle the rosemary garlic oil evenly over each one. Pop them into the oven and bake for about 20 minutes, or until they turn a gorgeous golden brown on top and have a satisfying crust beneath your fingertips.
Step 8: Butter and Salt Finish
Right out of the oven, brush the muffins with melted butter for a luscious sheen that locks in moisture, then sprinkle with finishing salt like fleur de sel to add little bursts of crunch and flavor contrast. This simple step elevates your Rosemary Garlic Focaccia Muffins Recipe to pure indulgence.
How to Serve Rosemary Garlic Focaccia Muffins Recipe
Garnishes
These focaccia muffins are incredible on their own, but a sprinkle of fresh rosemary or a dash of grated Parmesan right before serving can add a lovely fresh or savory edge. For a festive touch, scatter some toasted pine nuts on top just before baking.
Side Dishes
Pair your muffins with hearty soups like tomato basil or creamy potato leek for a cozy meal. They also shine alongside a bright salad with citrus vinaigrette, balancing their richness with a fresh bite. And of course, they’re perfect for sopping up rich olive oil dips or balsamic vinegar.
Creative Ways to Present
Serve these focaccia muffins warm in a rustic bread basket lined with a linen napkin. Or stack them on a beautiful wooden board accompanied by a small dish of herbed butter or flavored olive oil for dipping. Their inviting aroma and golden glow make them irresistibly giftable for brunches or dinner parties.
Make Ahead and Storage
Storing Leftovers
If you have any Rosemary Garlic Focaccia Muffins Recipe leftovers, store them in an airtight container at room temperature for up to 2 days. This keeps them from drying out while preserving their tender crumb and garlicky aroma.
Freezing
To enjoy your focaccia muffins later, wrap each one tightly in plastic wrap or foil and freeze in a sealed bag. They’ll keep well for up to 2 months and thaw quickly at room temperature or in the oven.
Reheating
Reheat muffins gently in a 350°F (175°C) oven for 5 to 7 minutes to refresh their crispy edges and warm through their soft centers. Avoid microwaving if possible, as it tends to soften the crust.
FAQs
Can I make this Rosemary Garlic Focaccia Muffins Recipe without refrigeration?
While you can skip the refrigeration step, chilling the dough overnight enhances flavor and texture dramatically. If you’re short on time, let the dough rise at room temperature for about 1 to 2 hours instead, but expect a less complex result.
What if I don’t have bread flour? Can I use all-purpose flour?
You can substitute all-purpose flour, though bread flour’s higher protein content helps develop gluten, resulting in a chewier, more structured focaccia. The muffins will still be delicious but slightly less airy and chewy.
How do I store leftover muffins to keep them fresh?
Store leftovers in an airtight container or resealable plastic bag at room temperature for up to 2 days to maintain freshness. For longer storage, freezing is best.
Can I add other herbs or toppings to this recipe?
Definitely! Thyme, oregano, or basil are wonderful herb variations. You can also top the muffins with olives, sun-dried tomatoes, or caramelized onions before baking for extra flavor layers.
Is it possible to make these vegan?
Yes, simply swap the butter for vegan margarine or extra olive oil, and ensure your yeast is vegan-friendly (most are). The rest of the ingredients are naturally vegan, making this a great plant-based option.
Final Thoughts
This Rosemary Garlic Focaccia Muffins Recipe is a true gem that I’m thrilled to share with you. It’s a straightforward yet impressive bread with layers of savory flavor, perfect for every meal or gathering. I encourage you to give this recipe a try — your kitchen will fill with the most comforting aroma, and you’ll have a batch of warm, golden muffins that friends and family will absolutely adore.
Print
Rosemary Garlic Focaccia Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 9 hours 30 minutes
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Rosemary Garlic Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in muffin tins for perfect individual servings. Infused with fragrant rosemary and garlic, and finished with melted butter and fleur de sel, these golden, fluffy muffins make an excellent appetizer, snack, or accompaniment to any meal. The dough is prepared ahead and refrigerated overnight for enhanced flavor and texture, then topped with a savory rosemary-garlic oil before baking to golden perfection.
Ingredients
For the Dough
- 1 ¼ tsp active dry yeast
- 1 tsp honey
- 1 ¼ cups warm water
- 2 ½ cups bread flour
- 2 tsp sea salt
- ¼ cup extra-virgin olive oil, divided
For the Topping and Finishing
- 2 tbsp butter, melted
- 2 tbsp finishing salt (such as fleur de sel)
- 1/3 cup extra-virgin olive oil
- 2–3 sprigs of rosemary, minced
- 3 garlic cloves, minced
Instructions
- Activate Yeast: In a large bowl, mix the active dry yeast, honey, and warm water. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is active and ready to use.
- Make Dough: Add the bread flour and sea salt to the yeast mixture. Stir until a rough dough forms, ensuring all ingredients are well incorporated.
- First Oil and Refrigeration: Drizzle 2 tablespoons of extra-virgin olive oil over the dough and gently coat it with the oil. Cover the dough and refrigerate it overnight for at least 8 hours to develop flavor and improve texture.
- Preheat Oven & Prepare Dough: Preheat your oven to the appropriate temperature (about 375°F or 190°C). Remove the dough from the refrigerator and drizzle with the remaining 2 tablespoons of olive oil. Knead the dough lightly to redistribute the oil and develop gluten slightly.
- Portion & Proof: Divide the dough evenly into a greased muffin tin, filling each cup to a suitable level. Let the dough rise in the muffin tins for about 2 hours, until it has puffed and nearly doubled in size.
- Prepare Topping: While the dough is rising, heat 1/3 cup of extra-virgin olive oil in a pan over low heat. Add the minced rosemary and garlic, and cook briefly just until fragrant to release their essential oils and flavor the oil.
- Apply Topping & Bake: Drizzle the rosemary garlic oil evenly over the risen dough in the muffin tins. Bake in the preheated oven for 20 minutes or until the muffins are golden brown and cooked through.
- Finishing Touches: Remove the muffins from the oven. Brush the tops generously with melted butter and sprinkle with finishing salt such as fleur de sel for a savory, crunchy finish. Serve warm.
Notes
- Refrigerating the dough overnight enhances flavor and texture by allowing slow fermentation.
- You can substitute bread flour with all-purpose flour, but the texture might be less chewy.
- Use fresh rosemary for the most vibrant flavor.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- For a vegan version, substitute melted butter with a plant-based alternative.
