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

Scale

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

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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.