Garlic Rosemary Focaccia Muffins (Printable Version)

Golden focaccia-style muffins studded with roasted garlic and rosemary, brushed with olive oil and flaky sea salt.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup bread flour
03 - 1 packet (0.25 oz) instant yeast
04 - 1 teaspoon sugar
05 - 1 teaspoon fine sea salt
06 - 1 cup lukewarm water
07 - 1/4 cup extra virgin olive oil

→ Flavorings

08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh rosemary, finely chopped
10 - 1/2 teaspoon flaky sea salt, for topping
11 - 2 tablespoons extra virgin olive oil, for brushing

# Directions:

01 - Combine all-purpose flour, bread flour, instant yeast, sugar, and fine sea salt in a large mixing bowl. Whisk thoroughly to blend.
02 - Add lukewarm water and 1/4 cup olive oil. Mix with a wooden spoon or dough hook until a sticky dough forms.
03 - Mix in minced garlic and chopped fresh rosemary until evenly distributed.
04 - Cover dough with a towel and let rise in a warm location for 1 hour, or until doubled in volume.
05 - Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with oil.
06 - Divide dough equally among muffin cups. Use lightly oiled hands or a scoop, as dough is sticky.
07 - Brush the muffin tops generously with extra virgin olive oil. Sprinkle with flaky sea salt and additional rosemary.
08 - Bake in the oven for 18 to 22 minutes, or until muffins are golden brown and cooked through.
09 - Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Top Tips:

01 -
  • Your kitchen will fill with the irresistible scent of roasting garlic and rosemary.
  • They're easy to share, and every muffin is a little pocket of soft, savory delight.
02 -
  • If you skip greasing the muffin tin well, the muffins cling on for dear life and refuse to pop out.
  • Fresh rosemary really does make a difference—dried rosemary can turn poky and sharp.
03 -
  • Brushing extra oil before baking is the real secret to golden, crisp-topped muffins.
  • Letting the dough rise until properly doubled means lighter, airier muffins every time.

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