Golden Crust Garlic Rosemary Focaccia Muffins – The Best Recipe!
These Golden Crust Garlic Rosemary Focaccia Muffins combine the rustic richness of traditional focaccia with the convenience of individually baked portions. Infused with garlic, fresh rosemary, and finished with a crisp golden top, these savory muffins are perfect for brunch, dinner, or as a flavorful snack.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet (7g) instant dry yeast
- 1 cup warm water (approx. 110°F / 43°C)
- 2 tablespoons olive oil (plus extra for brushing)
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, finely chopped
- Coarse sea salt (for topping)
- Extra rosemary and garlic for garnish (optional)
Instructions
- In a mixing bowl, combine warm water and sugar. Stir to dissolve. Sprinkle yeast over the top. Let sit for 5–10 minutes until frothy.
- Add olive oil and salt. Stir in the flour gradually. Mix until a sticky dough forms.
- Fold in the minced garlic and chopped rosemary.
- Cover and let rise in a warm spot for 45 minutes, until doubled in size.
- Grease a 12-cup muffin tin with olive oil.
- Punch down the risen dough. Divide evenly into the muffin cups, filling each about two-thirds full.
- Let rise again at room temperature for 10–15 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Brush muffin tops with olive oil. Sprinkle with coarse sea salt, extra rosemary, or garlic if desired.
- Bake for 18–22 minutes, until golden brown and crisp on top.
- Let cool in tin for 5 minutes, then transfer to a rack to cool completely or serve warm.
Notes
For added flavor, you may include chopped sun-dried tomatoes or caramelized onions in the dough.
These muffins reheat well in the oven for a few minutes to restore their crisp crust.
Do not overbake—the muffins should be golden but not dry.