Description

These Rosemary Garlic Focaccia Muffins are a delightful twist on classic focaccia bread, featuring a soft, airy texture infused with fragrant rosemary and garlic. Perfect for serving alongside soups, salads, or as a flavorful snack, these muffins combine the richness of olive oil with a crispy golden crust and a sprinkle of finishing salt for that extra burst of flavor.

Ingredients

Scale

Yeast Mixture

1 ¼ tsp active dry yeast
1 tsp honey
1 ¼ cups warm water

Dough

2 ½ cups bread flour
2 tsp sea salt
¼ cup extra-virgin olive oil, divided

Topping and Finishing

2 tbsp butter, melted
2 tbsp finishing salt (such as fleur de sel)
1/3 cup extra-virgin olive oil
2-3 sprigs of rosemary, minced
3 garlic cloves, minced

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Instructions

Activate Yeast: In a large bowl, mix the active dry yeast, honey, and warm water. Let the mixture sit undisturbed for 5-10 minutes until it becomes foamy, indicating the yeast is active.
Prepare the Dough: Add bread flour and sea salt to the yeast mixture. Stir thoroughly until a rough dough forms and all ingredients are combined.
First Oil Coat and Refrigeration: Drizzle 2 tablespoons of extra-virgin olive oil over the dough and gently coat it. Cover the bowl and refrigerate the dough overnight for at least 8 hours to allow for slow fermentation, which develops flavor and texture.
Preheat Oven and Knead: Remove the dough from the fridge and preheat your oven to 375°F (190°C). Drizzle an additional 2 tablespoons of olive oil over the dough and knead lightly just to incorporate the oil and prepare for shaping.
Shape and Rise: Divide the dough evenly into a greased muffin tin, filling each cup about two-thirds full. Let the dough rise in a warm place for around 2 hours, allowing it to double in size and become puffy.
Prepare Rosemary Garlic Topping: While the dough is rising, heat 1/3 cup of extra-virgin olive oil in a pan over medium heat. Add the minced rosemary and garlic, cooking briefly just until fragrant to release their essential oils. Remove from heat.
Apply Topping and Bake: Drizzle the rosemary and garlic oil over the risen dough muffins evenly. Place the muffin tin in the oven and bake for 20 minutes or until the focaccia muffins are golden brown and cooked through.
Finish with Butter and Salt: After baking, brush each warm focaccia muffin with melted butter and sprinkle generously with finishing salt such as fleur de sel for an irresistible savory finish.

Notes

The overnight refrigeration step helps develop deeper flavor and improves the texture of the focaccia muffins.
Be sure to use bread flour for the best chewy texture inherent to focaccia bread.
If you prefer stronger garlic flavor, you can add an additional minced clove to the topping.
Let the dough rise in a warm, draft-free area to ensure proper proofing during the second rise.
These focaccia muffins pair beautifully with dips, soups, and salads or can be enjoyed plain as a snack.