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Garlic Rosemary Focaccia Muffins

Fluffy, savory individual focaccia bread muffins topped with fresh rosemary, garlic, and sea salt. The perfect side dish for any Italian meal.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 muffins
Course: Bread, Side Dish, Snack
Cuisine: Italian, Vegetarian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup warm water 110°F / 45°C
  • 2 tsp active dry yeast
  • 1 tsp sugar or honey
  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp olive oil for dough
Toppings
  • 3 tbsp extra virgin olive oil for drizzling
  • 2 cloves garlic minced
  • 2 tbsp fresh rosemary chopped + small sprigs
  • 1 tsp flaky sea salt

Equipment

  • Muffin tin
  • Mixing Bowl
  • Stand Mixer (optional)
  • Pastry brush

Method
 

  1. Combine warm water and sugar in a bowl. Sprinkle yeast on top and let bloom for 5-10 minutes.
  2. In a large bowl, mix flour and salt. Add yeast mixture and 2 tbsp olive oil. Mix to form a dough.
  3. Knead dough on a floured surface for 5-7 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour.
  4. Punch down dough and divide into 12 pieces. Roll into balls.
  5. Place dough balls into a greased or lined muffin tin. Cover and let rise again for 20-30 minutes.
  6. Preheat oven to 400°F (200°C).
  7. Use fingers to dimple the tops of the muffins. Drizzle with remaining olive oil.
  8. Top with minced garlic, fresh rosemary, and flaky sea salt.
  9. Bake for 15-20 minutes until golden brown. Brush with a little extra oil upon removing from oven.

Notes

Store in an airtight container for up to 2 days. Reheat in oven for best texture.