Garlic Rosemary Focaccia Muffins

These Garlic Rosemary Focaccia Muffins combine the delightful texture of traditional focaccia with convenient muffin portions. I developed this recipe when I wanted something special to serve with soup but didn’t have time for a full loaf of bread. The combination of fresh rosemary and garlic creates an irresistible aroma that fills your kitchen as they bake.

I first made these muffins when hosting a small dinner party and needed something to complement my homemade pasta. My guests were so impressed they thought I had purchased them from a bakery until they saw the second batch coming out of the oven.

Ingredients

• All purpose flour: Provides the perfect structure for these light yet chewy muffins
• Active dry yeast: Gives the perfect rise without being temperamental
• Warm water at about 110°F: Activates the yeast without killing it
• Olive oil: Creates that signature focaccia texture and flavor profile
• Fresh garlic cloves: Offer unbeatable flavor compared to pre-minced options
• Fresh rosemary: Brings aromatic woody notes that dried simply cannot match
• Sea salt flakes: For that authentic bakery style crunchy topping
• Sugar: Helps activate the yeast without making the muffins taste sweet
• Black pepper: Adds a subtle warmth that balances the other flavors beautifully
• Parmesan cheese (optional): Adds wonderful savory notes to the tops

Step-by-Step Instructions

Proof the Yeast:

Combine your warm water around 110°F with the sugar and active dry yeast in a small bowl. Let this mixture sit undisturbed for a full 5 to 10 minutes until you see a frothy layer forming on top. This step is crucial as it ensures your yeast is alive and active before proceeding with the recipe.

Mix the Dough:

In a large mixing bowl, combine your flour, salt, black pepper, minced garlic, and chopped rosemary. Pour in your frothy yeast mixture along with 2 tablespoons of good quality olive oil. Mix everything together using a wooden spoon until a shaggy dough forms and all ingredients are incorporated. The dough will look slightly rough at this stage.

Knead the Dough:

Turn your dough out onto a lightly floured surface. Knead with the heels of your hands for a full 8 to 10 minutes until the dough becomes smooth and elastic. When properly kneaded, the dough should spring back when lightly pressed with a fingertip. This kneading develops the gluten structure that gives your muffins their perfect texture.

First Rise:

Place your kneaded dough into a bowl lightly greased with olive oil. Turn the dough once to coat with oil, then cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size. The dough is ready when a finger gently poked into it leaves an indentation that does not spring back.

Shape Muffins:

Once risen, gently deflate the dough by pressing down lightly with your fingers. Divide the dough into 12 equal portions. Roll each portion into a ball by cupping your hands around the dough and moving in circular motions. Place each ball into a well-greased muffin tin, pressing down slightly to ensure they fill the bottom of each cup.

Second Rise:

Cover your filled muffin tin with a clean kitchen towel and allow the dough balls to rise again for approximately 30 minutes. They should puff up noticeably and fill more of the muffin cups. This second rise creates the light, airy texture that makes these muffins so special.

Bake:

Preheat your oven to 375°F while the muffins are completing their second rise. Just before baking, brush the tops generously with olive oil, then sprinkle with additional fresh rosemary, sea salt flakes, and Parmesan cheese if using. Bake in the preheated oven for 20 to 25 minutes until deeply golden brown. The muffins should sound hollow when tapped on the bottom.

Cool and Serve:

Allow the muffins to cool in the tin for about 5 minutes before attempting to remove them. Then transfer to a wire rack to cool slightly before serving. These muffins are best enjoyed while still warm when the exterior is crisp and the interior is tender and fluffy.

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The fresh rosemary is truly the star ingredient in these muffins. I grow rosemary in my garden and nothing compares to the aroma of freshly snipped sprigs. One summer evening, my daughter and I made these together using rosemary we had just harvested, and she declared it the best bread she had ever tasted. Something about using ingredients you grow yourself makes food taste that much better.

Make Ahead and Storage

These focaccia muffins can be prepared up to the shaping stage, then refrigerated overnight for their second rise. This slow fermentation actually improves the flavor dramatically. Simply remove them from the refrigerator about 30 minutes before baking to take the chill off, then proceed with baking as directed.

Once baked and cooled completely, store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a ziplock bag for up to 3 months. Thaw at room temperature and reheat in a 350°F oven for 5 minutes to restore the crispy exterior.

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Perfect Pairings

These savory muffins pair wonderfully with Italian-inspired meals. Serve alongside a hearty minestrone soup, with a platter of antipasti, or as an accompaniment to a pasta dish with red sauce. The garlic and rosemary flavors complement tomato-based dishes particularly well.

For breakfast or brunch, serve split and toasted with a spread of ricotta cheese and a drizzle of honey for a sweet and savory combination that will surprise and delight your taste buds. The contrast between the herbaceous muffin and sweet honey creates a memorable flavor experience.

Troubleshooting Tips

If your dough seems too sticky during kneading, resist the urge to add too much additional flour. A slightly tacky dough will yield a lighter, more tender crumb. Instead, lightly oil your hands to make handling easier.

The ideal room temperature for dough rising is between 75°F and 85°F. If your kitchen is cooler, create a warm environment by placing the covered dough near a sunny window or on top of a preheating oven. For sluggish dough that refuses to rise, place a bowl of hot water in your oven alongside the dough to create a warm, humid environment.

Frequently Asked Questions

→ How do I ensure the yeast is active?

Mix the yeast with warm water and sugar; it should foam within 5-10 minutes, indicating it's active.

→ Can I use dried rosemary instead of fresh?

Yes, but use half the amount of dried rosemary as it’s more concentrated in flavor.

→ How can I prevent the muffins from sticking to the tin?

Grease the muffin tin generously with oil or use paper liners for easy removal.

→ What is the purpose of the second rise?

The second rise allows the muffins to develop a light and airy texture before baking.

→ How should I store leftover muffins?

Place leftovers in an airtight container at room temperature for up to 2 days. Reheat for fresh flavor.