Rosemary Garlic Focaccia Muffins
Soft and fluffy rosemary garlic focaccia muffins baked with olive oil and herbs.
Ingredients
- 1 ¼ tsp active dry yeast
- 1 tsp honey
- 1 ¼ cup warm water
- 2 ½ cups bread flour
- 2 tsp sea salt
- ¼ cup extra-virgin olive oil divided
- 2 tbsp butter melted
- 2 tbsp finishing salt Herbes de Provence fleur de sel
Rosemary Garlic Topping
- 1/3 cup extra virgin olive oil
- 2 –3 rosemary sprigs minced
- 3 garlic cloves minced
Instructions
Day One
- In a large bowl, mix yeast, honey, and warm water. Let sit 5–10 minutes until foamy.
- Add flour and salt, mixing until a rough dough forms.
- Drizzle 2 tbsp olive oil over the dough and coat it lightly.
- Cover and refrigerate overnight (at least 8 hours) until doubled in size.
- Alternative: Let rise at room temperature for 4 hours instead.
Day Two
- Drizzle another 2 tbsp olive oil over the dough and gently deflate it.
- Transfer to an oiled surface and shape into a rectangle.
- Divide into 12 equal pieces.
- Place dough pieces into an oiled muffin pan.
- Cover and let rise for 2 hours.
Prepare Topping
- Heat olive oil over medium heat until shimmering.
- Remove from heat and add rosemary and garlic.
- Swirl gently and set aside.
Bake
- Preheat oven to 450°F (230°C).
- Oil your hands and press deep dimples into each muffin.
- Drizzle rosemary garlic oil over each piece.
- Bake for 20 minutes until golden brown.
- Brush with melted butter and sprinkle finishing salt.
- These Rosemary Garlic Focaccia Muffins should be golden, crisp outside, and soft inside.
Notes
- Swap rosemary with thyme for a different flavor