Rosemary Garlic Focaccia Muffins
Rosemary garlic focaccia muffins are soft, olive-oil-rich bread muffins topped with garlic and herbs, baked until golden and fluffy.
Ingredients
Focaccia Muffins
- 1¼ teaspoons active dry yeast
- 1 teaspoon honey
- 1¼ cups warm water
- 2½ cups bread flour
- 2 teaspoons sea salt
- ¼ cup extra-virgin olive oil divided
- 2 tablespoons butter melted
- 2 tablespoons finishing salt such as herbes de Provence fleur de sel
Rosemary Garlic Topping
- ⅓ cup extra-virgin olive oil
- 2 –3 sprigs fresh rosemary minced
- 3 garlic cloves minced
Instructions
Day One
- Mix yeast, honey, and warm water in a large bowl. Let sit 5–10 minutes until foamy.
- Add flour and salt. Stir until a rough dough forms; it will be slightly sticky.
- Drizzle 2 tablespoons olive oil over the dough and gently coat.
- Cover and refrigerate overnight (at least 8 hours) until doubled in size.
- Alternatively, let rise at room temperature for 4 hours until doubled.
Day Two
- Drizzle another 2 tablespoons olive oil over the dough and gently deflate it.
- Turn dough onto a lightly oiled surface and pat into a rectangle.
- Divide into 12 equal pieces.
- Grease a muffin tin with olive oil and place dough pieces inside.
- Cover and let rise for 2 hours.
Rosemary Garlic Topping
- Heat olive oil in a small pan until shimmering.
- Remove from heat and add rosemary and garlic, swirling gently for 1 minute.
Bake
- Preheat oven to 450°F (230°C).
- Oil your fingers and press deep dimples into each muffin.
- Drizzle about 1 teaspoon rosemary garlic oil over each.
- Bake for 20 minutes until golden brown.
- Brush with melted butter and sprinkle with finishing salt.
Notes
- Add olives or sun-dried tomatoes for variation