Easy Garlic Rosemary Focaccia Muffins for Irresistible Snacking Recipe
Easy Garlic Rosemary Focaccia Muffins are perfect for irresistible snacking. These soft, flavorful muffins combine the aromatic freshness of rosemary and garlic with the classic Italian focaccia bread texture, baked conveniently in a muffin tin for quick serving. Ideal as a savory snack or a side dish, they offer a delightful blend of herb-infused olive oil and a light, fluffy crumb.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 focaccia muffins 1x
- Category: Bread/Snack
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dough 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)
Topping Ingredients
- 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
- Activate Yeast: Dissolve the active dry yeast and honey in warm water. Let it sit for about 5 minutes until the mixture becomes foamy, indicating that the yeast is active and ready to use.
- Prepare Dough: In a large mixing bowl, combine the foamy yeast mixture with all-purpose flour, salt, and olive oil. Stir the ingredients until you form a sticky dough. Cover the bowl and let the dough rise in a warm place for 45 to 60 minutes, or until it doubles in size.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin to prevent the dough from sticking during baking.
- Shape Muffins: Once the dough has risen, spoon it into each muffin cup, filling them about three-quarters full to allow space for rising during baking.
- Add Toppings: Drizzle a little olive oil over the top of each muffin. Then sprinkle evenly with fresh rosemary, minced garlic, and flaky sea salt to infuse an aromatic flavor.
- Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes, or until the tops are golden brown. Rotate the tin halfway through baking to ensure even cooking.
- Cool and Serve: Allow the focaccia muffins to cool for a few minutes in the tin. Then transfer them to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- You can substitute honey with sugar or agave syrup depending on your preference or dietary needs.
- If using dried rosemary, use one-third the amount called for fresh rosemary to avoid overpowering the flavor.
- Adjust the amount of garlic according to taste if you prefer a milder or stronger garlic flavor.
- These muffins freeze well; store in an airtight container and reheat before serving.
- For a gluten-free version, use a gluten-free flour blend as a substitute for all-purpose flour.
Keywords: garlic rosemary focaccia muffins, easy focaccia, savory snack, Italian bread muffins, herb focaccia, garlic bread muffin
