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To make these delightful muffins, you'll need the following main ingredients: - 2 cups all-purpose flour - 1 packet (2 1/4 teaspoons) instant yeast - 1 teaspoon salt - 3/4 cup warm water (ideal temperature: 110°F) - 2 tablespoons olive oil (plus extra for brushing and greasing) - 2 cloves garlic, minced - 1 tablespoon fresh rosemary, finely chopped - 1 teaspoon sugar - Flaky sea salt for topping Let’s break down the measurements: - Flour: Use exactly 2 cups for the right texture. - Instant Yeast: One packet is about 2 1/4 teaspoons. This helps the dough rise. - Salt: One teaspoon adds flavor to the dough. - Warm Water: Use 3/4 cup at 110°F. This temperature wakes up the yeast. - Olive Oil: Two tablespoons mix into the dough, and extra greases the pans. - Garlic: Two cloves give a strong, rich flavor. - Rosemary: One tablespoon adds a fresh, earthy taste. - Sugar: One teaspoon helps the yeast work better. - Flaky Sea Salt: Sprinkle on top for a nice finish. Want to elevate your muffins? Consider these optional ingredients: - Parmesan cheese: Add a savory twist. - Basil or thyme: Fresh herbs can change the flavor profile. - Black pepper: A pinch adds a bit of heat. - Sun-dried tomatoes: They give a sweet and tangy touch. Feel free to mix and match these ingredients to suit your taste! {{ingredient_image_2}} Start by mixing warm water, sugar, and instant yeast in a medium bowl. Make sure the water is about 110°F. Stir gently and let it sit for 5 to 10 minutes. You will see bubbles forming on top. This means the yeast is active and ready. In a separate large bowl, whisk together the all-purpose flour and salt. Pour the frothy yeast mixture into the flour. Add 2 tablespoons of olive oil as well. Mix everything with a wooden spoon until it forms a rough dough. Then, add the minced garlic and chopped rosemary. Stir well so that the garlic and rosemary are mixed throughout the dough. Transfer the dough to a floured surface. Knead it for 5 to 7 minutes. You want it to be smooth and elastic. Once it's ready, shape it into a ball and place it in a greased bowl. Cover it with a damp cloth. Let it rise in a warm spot for about 1 hour, or until it doubles in size. After the dough has risen, punch it down gently. This releases the extra air. Divide the dough into 12 equal parts. Roll each part into a smooth ball. Next, grease a muffin tin with olive oil. Place each dough ball into the muffin cups, leaving space between them. Cover the tin with a cloth and let it rise for another 30 minutes until puffy. Before baking, preheat your oven to 375°F (190°C). Brush the tops of each muffin with olive oil. Sprinkle flaky sea salt on top for extra flavor. Bake for 15 to 20 minutes. They are done when the tops are golden brown and sound hollow when tapped. Let them cool in the tin for a few minutes before moving them to a wire rack. Enjoy your warm, flavorful muffins! To make your focaccia muffins rise well, keep your kitchen warm. Yeast loves warmth. Use water at 110°F to activate the yeast. Mix the yeast with warm water and sugar, then wait until it bubbles. This shows the yeast is alive. After mixing the dough, let it rise in a bowl covered with a damp cloth for an hour. This helps the dough double in size. Avoid using cold water. Cold water can kill the yeast, stopping it from rising. Also, don’t rush the rising time. Let the dough rest fully. If you skip the second rise in the muffin tin, your muffins may not puff up as well. Lastly, don’t add too much flour while kneading. Too much flour can make your muffins dense. To get the best flavor, use fresh garlic and rosemary. Chop them finely so their taste spreads well through the dough. Mix them into the dough after you combine the flour and yeast mixture. This way, their flavors blend nicely. For a stronger garlic taste, you can roast the garlic before adding it. This gives a sweet, rich flavor that pairs well with the rosemary. Pro Tips Activate Your Yeast: Make sure your warm water is at the right temperature (110°F) to activate the yeast properly. Too hot or too cold can hinder the yeast's ability to rise. Knead for Texture: Kneading the dough until it’s smooth and elastic is crucial. This develops the gluten structure that gives the muffins their chewy texture. Flaky Sea Salt Finish: Generously sprinkle flaky sea salt on top right before baking. This not only enhances the flavor but also adds a delightful crunch to the crust. Serve Warm: These focaccia muffins are best enjoyed warm. Serve them straight from the oven or lightly reheated for the best flavor and texture. {{image_4}} You can easily add cheese to your garlic rosemary focaccia muffins. Cheese like mozzarella or parmesan melts well and adds a rich flavor. Simply mix in about 1 cup of shredded cheese into the dough after adding the garlic and rosemary. For other herbs, try thyme or oregano. These can bring new tastes to your muffins. Just chop the herbs and fold them in with the garlic. If you want a twist, you can make sweet focaccia muffins. Replace some of the salt with sugar. You can also add dried fruits like raisins or cranberries. These will give your muffins a sweet touch. For a savory version, consider adding olives or sun-dried tomatoes. Both will enhance the flavor and texture of your muffins. You can make these muffins gluten-free by using a gluten-free flour blend. Look for one that works well for baking. You may need to adjust the amount of water slightly. Start with the same amount and add more if needed. Be sure to check the yeast, as some gluten-free flours may need different rising times. Enjoy the same great taste without gluten! Store your leftover muffins in an airtight container. Keep them at room temperature for up to two days. If you want them to last longer, place them in the fridge. Just remember, cold storage can make them a bit dry. To reheat, just pop them in the oven. Set it to 350°F (175°C) and bake for about 5-10 minutes. This warms them up nicely and brings back that fresh-baked taste. You can also microwave them for about 15-20 seconds, but they won’t be as crispy. You can freeze these muffins to enjoy later. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer-safe bag or container. They will stay good for up to three months. When you're ready to eat them, thaw overnight in the fridge and reheat as mentioned above. You can make these muffins a day ahead. Prepare the dough and shape it into balls. Instead of letting them rise for the last 30 minutes, place the muffin tin in the fridge. Cover it with a cloth. The next day, take it out and let it rise for about 30 minutes before baking. These muffins pair well with many things. I love to serve them with olive oil and balsamic vinegar for dipping. You can also serve them with soups, salads, or charcuterie boards. They add a tasty touch to any meal. Yes, you can use dried herbs instead of fresh ones. For garlic, you can use garlic powder. Use about 1/4 teaspoon of dried rosemary for each tablespoon of fresh. Just remember, dried herbs are more potent, so adjust to taste. To reheat the muffins, preheat your oven to 350°F. Place the muffins on a baking sheet. Heat them for about 5-10 minutes until warm. You can also use a microwave, but they may get a bit soggy. If you want them crispy, stick with the oven. Garlic rosemary focaccia muffins are easy and fun to make. You learned about key ingredients, step-by-step baking, and storage tips. A few simple tricks ensure great flavor and texture. Remember to avoid common mistakes and try variations like cheese or herbs. Keeping muffins fresh in storage is easy with our best methods. Enjoy baking and sharing these tasty treats with friends and family. You’ll impress everyone with your skills and creativity!

Garlic Rosemary Focaccia Muffins

Deliciously soft and aromatic focaccia muffins infused with garlic and rosemary.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course Appetizer
Cuisine Italian
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 3.75 cups warm water (ideal temperature: 110°F)
  • 2 tablespoons olive oil (plus extra for brushing and greasing)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon sugar
  • 1 pinch flaky sea salt for topping

Instructions
 

  • In a medium bowl, combine the warm water, sugar, and instant yeast. Stir gently to mix, then let it sit for 5-10 minutes until the mixture appears frothy and bubbly.
  • In a separate large mixing bowl, whisk together the all-purpose flour and salt until well combined.
  • Pour the frothy yeast mixture and 2 tablespoons of olive oil into the flour mixture. Mix using a wooden spoon or spatula until the ingredients come together to form a rough dough.
  • Add the minced garlic and finely chopped rosemary into the dough, stirring thoroughly to ensure they're evenly incorporated throughout.
  • Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic to the touch.
  • Shape the kneaded dough into a ball and place it in a greased bowl. Cover it with a damp cloth, then let it rise in a warm area for 1 hour or until it has doubled in size.
  • While the dough is rising, preheat your oven to 375°F (190°C).
  • After the dough has risen, gently punch it down to release excess air. Divide the dough into 12 equal portions and roll each portion into a smooth ball.
  • Lightly grease a muffin tin with olive oil. Place each dough ball into the muffin cups, spaced evenly apart.
  • Cover the muffin tin with a cloth and allow the dough to rise for an additional 30 minutes until puffy.
  • Before baking, brush the tops of each muffin with olive oil and generously sprinkle with flaky sea salt.
  • Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the muffins sound hollow when tapped.
  • Once baked, remove from the oven and allow to cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely.

Notes

Serve warm with olive oil and balsamic vinegar for dipping.
Keyword focaccia, garlic, muffins, rosemary