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Golden Crust Garlic Rosemary Focaccia Muffins Recipe

Golden Crust Garlic Rosemary Focaccia Muffins Recipe
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★★★★★

5.1 from 22 reviews

Golden Crust Garlic Rosemary Focaccia Muffins are fluffy, savory bread muffins infused with aromatic garlic and fresh rosemary. Perfectly golden and topped with coarse sea salt and optional Parmesan or chili flakes, these muffins make a delightful appetizer or accompaniment to any meal.

Ingredients

Scale

Dough Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3/4 cup warm water (about 110°F)
  • 1/4 cup extra virgin olive oil, plus extra for drizzling and greasing

Topping Ingredients

  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, chopped (plus extra for garnish)
  • Coarse sea salt, for sprinkling
  • Freshly cracked black pepper
  • Grated Parmesan cheese (optional)
  • Chili flakes (optional)

Instructions

  1. Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy. This step ensures the yeast is alive and ready to help the dough rise.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour and salt to evenly distribute the seasoning throughout the dough.
  3. Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture along with olive oil. Stir until a shaggy dough forms, ensuring all ingredients are incorporated.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Proper kneading develops the gluten for a better texture.
  5. First Rise: Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size. This allows the dough to ferment and become airy.
  6. Prepare the Muffin Tin: Grease a 12-cup muffin tin with olive oil or line with parchment paper liners to prevent sticking.
  7. Shape the Muffins: Punch down the risen dough to release gas, divide into 12 equal pieces, roll each into a ball, and place into the prepared muffin cups.
  8. Add Toppings: In a small bowl, mix olive oil with minced garlic and chopped rosemary. Brush the tops of each dough ball with this mixture. Gently press down each ball to create characteristic dimples in the focaccia.
  9. Second Rise: Cover the muffin tin and let the dough rise again for about 20 minutes. This secondary rise enhances the muffin’s lightness.
  10. Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C) to the correct temperature for baking.
  11. Add Final Toppings: Before baking, sprinkle the tops with coarse sea salt, freshly cracked black pepper, and optional toppings like grated Parmesan or chili flakes to add extra flavor and texture.
  12. Bake: Bake in the preheated oven for 18-20 minutes, or until golden brown on top, indicating the muffins are fully cooked and have a crispy crust.
  13. Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature for the best taste experience.

Notes

  • Ensure the water is warm, not hot, to avoid killing the yeast.
  • If fresh rosemary is unavailable, dried rosemary can be used but reduce the quantity as it is more potent.
  • Brush more olive oil on top before baking for an extra crispy crust.
  • Parmesan cheese and chili flakes are optional but add great flavor; omit if you want a classic focaccia taste.
  • These muffins can be stored in an airtight container for up to 2 days or frozen for longer storage.

Nutrition

Keywords: focaccia muffins, garlic rosemary bread, easy focaccia recipe, savory muffins, Italian bread, appetizer bread

Find it online: https://nayabaker.com/golden-crust-garlic-rosemary-focaccia-muffins-recipe/