Garlic Rosemary Focaccia Muffins
These Garlic Rosemary Focaccia Muffins deliver everything you love about focaccia in a grab-and-go size: crispy, oil-fried edges on every side, soft and airy centers, and deep pockets of garlic rosemary flavor. Each muffin is dimpled by hand, drizzled with warm garlic rosemary oil, and finished with flaky sea salt for that unmistakable Italian bakery look and taste.
Equipment
- 12-cup muffin pan standard size
- Large mixing bowl
- Dough whisk or sturdy wooden spoon
- Digital kitchen scale (optional) great for equal muffins
- Bench scraper for dividing the dough
- Small saucepan for the infused oil
- Pastry brush for finishing the baked muffins
- Instant-read thermometer for checking water and doneness
- Wire cooling rack
- Plastic wrap or clean damp kitchen towel for covering the dough
Ingredients
For the Dough
- 3 cups bread flour 375 g, plus a little extra for dusting your hands; all-purpose flour also works
- 1 packet instant yeast 2 1/4 teaspoons
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons fine sea salt
- 1 1/4 cups warm water 300 ml, about 110°F
- 2 tablespoons extra virgin olive oil for the dough
For the Bowl, Work Surface, and Muffin Pan
- 5 tablespoons extra virgin olive oil divided: 1 tablespoon for the bowl, 1 tablespoon for the counter, and 3 tablespoons for the muffin pan
For the Garlic Rosemary Topping
- 1/3 cup extra virgin olive oil
- 4 cloves garlic finely minced
- 2 tablespoons fresh rosemary leaves finely chopped
- 1 teaspoon flaky sea salt for sprinkling
Instructions
- Pour the warm water (about 110°F) into a large mixing bowl, stir in the sugar until dissolved, then sprinkle the instant yeast over the top. Let sit 5 to 10 minutes until foamy and yeasty.
- Add the bread flour, fine sea salt, and 2 tablespoons of olive oil to the foamy yeast mixture. Stir with a dough whisk or wooden spoon until no dry flour remains; the dough will be shaggy, wet, and sticky. Scrape down the sides of the bowl. There is no kneading in this recipe.
- Drizzle 1 tablespoon of olive oil into a clean large bowl, scrape the dough into it, and turn once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for about 1 hour, until doubled in size and bubbly.
- Warm the 1/3 cup of olive oil in a small saucepan over medium-low heat for about 1 minute, until warm and shimmery but never smoking. Remove from the heat and stir in the minced garlic and chopped rosemary for 30 to 60 seconds. Set aside to cool, spooning about 2 tablespoons into a small bowl for brushing after baking.
- Spoon a scant 1 teaspoon of olive oil into each of the 12 muffin cups, using about 3 tablespoons total, and swirl or tilt the pan to coat the bottoms and sides.
- Drizzle 1 tablespoon of olive oil on your work surface and oil your hands lightly. Gently scrape the risen dough onto the counter, pat into a rough rectangle, and cut into 12 equal pieces (about 2 1/2 ounces or 70 g each). Tuck the edges of each piece underneath to form a loose ball and place seam side down in a muffin cup.
- Cover the pan with a clean towel and let the muffins rise for 30 to 45 minutes, until puffy and nearly reaching the top of the cups. About 20 minutes before the rise finishes, preheat the oven to 400°F with a rack in the center.
- Oil your fingertips and press straight down into each muffin to the bottom of the cup, making 2 to 3 deep dimples per muffin. Spoon the garlic rosemary oil over the muffins (about 2 teaspoons each, reserving the 2 tablespoons set aside) and sprinkle evenly with flaky sea salt.
- Bake on the center rack for 18 to 20 minutes, rotating the pan halfway through, until deeply golden with crisp edges and an instant-read thermometer reads about 200°F in the center.
- Brush the hot muffins with the reserved garlic rosemary oil. Cool in the pan for 5 minutes, run a small knife around each edge to loosen, then move to a wire rack and serve warm.
Notes
- Do not skimp on the oil in the muffin cups; it is what fries the bottoms and edges into that signature crunch.
- Keep the water warm, not hot (about 110°F), so the yeast wakes up gently.
- Resist adding extra flour; a wet, sticky dough bakes into the airy, open crumb focaccia is known for.
- Dimple deeply, pressing all the way down so the oil, garlic, and rosemary settle into the pockets.
- Take the oil off the heat before adding the garlic so it stays sweet and fragrant instead of bitter.
- Weigh the dough pieces for equal portions so every muffin bakes at the same rate.
- Remove muffins from the pan while warm; steam can make the bottoms soft if they sit too long.
- Make ahead: after mixing the dough, cover and refrigerate 8 to 24 hours, then let sit at room temperature for 30 minutes before continuing.
- Substitutions: all-purpose flour works well (slightly softer, less chewy); use 2 teaspoons dried rosemary in place of fresh; 1 1/2 pounds store-bought pizza dough works as a shortcut.
- Storage: airtight at room temperature up to 2 days, refrigerated up to 4 days, or frozen up to 3 months. Reheat at 350°F for 8 to 10 minutes (12 to 15 if frozen), or crisp bottoms in a dry skillet over medium heat for 2 to 3 minutes.
Nutrition
Serving: 1MuffinCalories: 215kcalCarbohydrates: 29gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 55mgFiber: 1gSugar: 1gCalcium: 2mgIron: 8mg
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