Name: Easy Garlic Rosemary Focaccia Muffins for Irresistible Snacking Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 cup Warm Water (About 110°F / 43°C); 1 tablespoon Honey (Can substitute with sugar or agave syrup); 2 teaspoons Active Dry Yeast (Ensure it’s fresh); 3 cups All-Purpose Flour (Can substitute with gluten-free flour blend); 1 teaspoon Salt (Enhances flavor); 1/4 cup Olive Oil (Use high-quality extra virgin); 1 teaspoon Flaky Sea Salt (Used for topping); 1/4 cup Fresh Rosemary (Can replace with dried rosemary – use 1/3 the amount); 2 cloves Minced Garlic (Adjust quantity to taste)

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Introduction

These Easy Garlic Rosemary Focaccia Muffins are perfect for quick snacking or serving alongside your favorite meals. Soft, flavorful, and infused with fresh herbs and garlic, they bring the classic taste of focaccia into a convenient, bite-sized form.

The image shows four golden-brown savory muffins placed closely together on a wooden board, each topped with small green rosemary sprigs and melted cheese that looks bubbly and slightly browned. The muffins appear fluffy and moist inside with some uneven crispy edges. Fresh rosemary stems with thin, dark green leaves lay beside the muffins on the board, which rests on a white marbled textured surface. In the background, a small white bowl with a cube of butter is softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water (about 110°F / 43°C)
1 tablespoon honey (can substitute with sugar or agave syrup)
2 teaspoons active dry yeast (ensure it’s fresh)
3 cups all-purpose flour (can substitute with gluten-free flour blend)
1 teaspoon salt (enhances flavor)
1/4 cup olive oil (use high-quality extra virgin)
1 teaspoon flaky sea salt (used for topping)
1/4 cup fresh rosemary (can replace with dried rosemary, use 1/3 the amount)
2 cloves minced garlic (adjust quantity to taste)

Instructions

Step 1: Dissolve the active dry yeast and honey in warm water. Let it sit for about 5 minutes until the mixture becomes foamy.
Step 2: In a large bowl, combine the foamy yeast mixture with all-purpose flour, salt, and olive oil. Mix until the dough is sticky, then cover and let it rise for 45 to 60 minutes.
Step 3: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Step 4: Once the dough has risen, spoon it into the muffin cups, filling each about three-quarters full.
Step 5: Drizzle olive oil over each muffin, then sprinkle with fresh rosemary, minced garlic, and flaky sea salt.
Step 6: Bake for 18 to 20 minutes until the tops are golden brown, rotating the muffin tin halfway through baking.
Step 7: Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely.

Tips & Variations

For a stronger garlic flavor, roast the garlic before mincing and sprinkling on top.
Try adding a sprinkle of grated Parmesan cheese before baking for extra savory notes.
Use dried rosemary if fresh is unavailable; reduce the amount to one-third to avoid overpowering the dough.
Consider folding in olives or sun-dried tomatoes into the dough for a flavorful twist.

Storage

Store the focaccia muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in a preheated oven at 350°F (175°C) for about 5-7 minutes or until heated through to retain their crispy exterior.

How to Serve

The image shows three golden-brown savory muffins with a crispy top on a white plate. Each muffin has a textured surface with small chunks of cheese and herbs baked inside, and a few rosemary leaves sprinkled on top. The muffins are dense and thick, slightly puffed up with a rough crust. Below the muffins, on the plate, there is a sprig of fresh green rosemary adding contrast to the light colors of the food. In the background, a white bowl filled with more muffins sits on a white marbled surface, softly out of focus. The lighting highlights the warm, homemade look of the dish, making it inviting and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Bring it to room temperature before shaping and baking.

What can I substitute for fresh rosemary?

If fresh rosemary isn’t available, dried rosemary works well. Use about one-third the amount of fresh, and sprinkle it on top before baking.