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Fluffy Garlic Rosemary Focaccia Muffins

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These artisan-style focaccia muffins are pillowy soft, infused with garlic and rosemary, and baked in a muffin tin for perfect individual portions. They’re easy to make, crowd-pleasing, and deliver bakery-level flavor with minimal fuss.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (240ml) warm water (110°F)
  • 2 teaspoons (7g) active dry yeast
  • 1 tablespoon (14g) sugar
  • 1 teaspoon (5g) salt
  • 2 tablespoons (30ml) extra virgin olive oil, plus more for brushing
  • 2 large cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
  • Coarse sea salt, for sprinkling
  • Additional rosemary leaves, optional for garnish
  • Extra olive oil, for brushing tops before baking

Instructions

  1. In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-7 minutes until frothy.
  2. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the proofed yeast mixture and olive oil. Stir until a shaggy dough forms.
  3. Stir in minced garlic and chopped rosemary.
  4. Turn out dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic (or use a stand mixer on medium for 3-4 minutes).
  5. Place dough back in the bowl, cover with a towel, and let rise for 30 minutes in a warm spot until doubled in size.
  6. Generously brush each muffin cup with olive oil.
  7. Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a ball and place into the oiled muffin cups.
  8. Cover muffin tin loosely and let rise for another 15 minutes.
  9. Preheat oven to 400°F (200°C).
  10. Brush muffin tops lightly with olive oil, sprinkle with coarse sea salt, and add extra rosemary leaves if desired.
  11. Bake for 18-22 minutes, until golden brown and fragrant. Muffins should sound hollow when tapped.
  12. Remove muffins from tin and cool on a wire rack for at least 10 minutes before serving.

Notes

For gluten-free, substitute all-purpose flour with a gluten-free blend. Sauté garlic in olive oil for a sweeter, mellow flavor. Use fresh rosemary for best aroma; reduce amount if using dried. For softer crust, cover hot muffins with a towel as they cool. Muffins freeze well for up to 2 months.

Nutrition

Keywords: focaccia muffins, garlic rosemary bread, artisan bread, easy bread recipe, vegan bread, dairy-free, muffin tin bread, brunch, potluck, Italian bread

Find it online: https://jodierecipes.com/fluffy-garlic-rosemary-focaccia-muffins-easy-artisan-bread-recipe/