Garlic Rosemary Focaccia Muffins (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 ½ cups all-purpose flour
02 -
1 packet (2 ¼ tsp) active dry yeast
03 -
¾ cup warm water
04 -
3 tablespoons olive oil
05 -
2 garlic cloves, minced
06 -
2 teaspoons fresh rosemary, chopped
07 -
1 teaspoon salt
08 -
½ teaspoon black pepper
09 -
1 teaspoon sugar
10 -
Sea salt flakes for topping
→ Optional Ingredients
11 -
Parmesan cheese
# Instructions:
01 -
In a small bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy.
02 -
Combine flour, salt, black pepper, minced garlic, chopped rosemary, yeast mixture, and 2 tablespoons of olive oil. Mix until dough forms.
03 -
Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
04 -
Place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
05 -
Divide risen dough into 12 equal portions, roll into balls, and place in a greased muffin tin.
06 -
Cover and let the dough rise for another 30 minutes.
07 -
Preheat the oven to 375°F (190°C). Brush muffin tops with olive oil, sprinkle rosemary, sea salt, and Parmesan if desired. Bake for 20-25 minutes, until golden brown.
08 -
Let the muffins cool slightly before removing them from the tin.
# Notes:
01 -
Make sure your yeast is active before proceeding with the recipe.
02 -
For extra crispiness, broil the muffins for 1-2 minutes at the end of baking.
03 -
Leftovers can be stored in an airtight container at room temperature for 2 days.