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Golden Crust Garlic Rosemary Focaccia Muffins

Fluffy, savory, individual-sized focaccia breads baked in a muffin tin for maximum golden crust. Topped with garlic butter, olive oil, fresh rosemary, and flaky sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 10 minutes
Servings: 12 muffins
Course: Appetizer, Bread, Side Dish
Cuisine: American, Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour or bread flour
  • 1 cup warm water approx 110°F
  • 2.25 tsp instant yeast 1 packet
  • 1 tsp sugar or honey
  • 1 tsp fine sea salt
  • 2 tbsp olive oil
Topping
  • 0.25 cup extra virgin olive oil
  • 2 tbsp unsalted butter melted
  • 3 cloves garlic finely minced
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp flaky sea salt Maldon style

Equipment

  • Standard 12-cup muffin tin
  • Stand mixer or large bowl
  • Kitchen scale
  • Pastry brush

Method
 

  1. Combine warm water, sugar, and yeast in a bowl. Let sit for 5-10 minutes until foamy.
  2. Add flour, salt, and 2 tbsp olive oil. Knead (by hand or mixer) for 5-7 minutes until smooth and elastic.
  3. Place dough in an oiled bowl, cover, and let rise in a warm place for 60-90 minutes (until doubled).
  4. Grease a 12-cup muffin tin generously with olive oil.
  5. Punch down dough, divide into 12 equal pieces, form into balls, and place in muffin cups.
  6. Cover and let rise again for 20-30 minutes.
  7. Preheat oven to 400°F (200°C). Whisk together the 1/4 cup olive oil, melted butter, and minced garlic.
  8. Dimple the dough balls deeply with fingertips. Spoon garlic oil mixture over each muffin.
  9. Sprinkle with fresh rosemary and flaky sea salt.
  10. Bake for 18-22 minutes until golden brown. Cool for 5 minutes before serving.

Notes

Store in airtight container for up to 2 days. Reheat in oven to crisp crust.