Garlic Rosemary Focaccia Muffins
Delightful muffins with a crispy exterior and fluffy interior, infused with garlic and rosemary flavors, perfect for any gathering.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 cup warm water (about 110°F or 43°C)
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2-3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped Can substitute with dried rosemary (1 tablespoon)
Instructions
Preparation
- In a small bowl, mix warm water with sugar and sprinkle the yeast over the top. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until combined into a sticky dough.
- Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for about 30 minutes or until it doubles in size.
- Preheat your oven to 375°F (190°C). Punch down the dough to release air and fold in minced garlic and chopped rosemary. Divide the dough into equal portions and shape them into muffins.
- Place the shaped muffins onto a greased muffin tin, cover, and let them rise for another 15-20 minutes.
- Bake in the preheated oven for 15-20 minutes or until golden brown on top. A toothpick inserted should come out clean.
- Allow the muffins to cool slightly in the tin, then transfer to a wire rack. Serve warm and enjoy!
Notes
These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in the oven at 350°F (175°C) for about 10 minutes for best results.