Rosemary Garlic Focaccia Muffins
Rosemary Garlic Focaccia Muffins
Soft on the inside, golden and crispy on the outside, these shareable focaccia muffins are a perfect side dish to bring to Thanksgiving dinner. Each focaccia muffin is topped with a buttery rosemary and garlic topping that takes it to the next level!
Soft on the inside, golden and crispy on the outside, these shareable focaccia muffins are a perfect side dish to bring to Thanksgiving dinner. Each focaccia muffin is topped with a buttery rosemary and garlic topping that takes it to the next level!
WHY I MADE THESE MINI FOCACCIA MUFFINS
If you haven’t tried making focaccia before, you should! It’s one of the easiest breads to master because focaccia requires very little kneading. All you have to do is measure the ingredients correctly, do a little mixing, allow the dough to rise, and then you’re well on your way to making deliciously tasty focaccia at home.
Now, compare that to sourdough bread which requires a delicate dough fold every 30 minutes for hours and hours and hours…
My Easy Fluffy Focaccia recipe is a favorite among my family, and they request that I make it every holiday season. I got the request to make it recently and then got an idea: what if I made a more portable, snack-sized version of that recipe? And maybe I could make it in muffin tins so that they’re easier to pass around at the dinner table?
Thus, these mini rosemary garlic focaccia muffins were born!
MY FOCACCIA MUFFINS RECIPE
The full recipe for my rosemary garlic muffins are below–it’s super easy! But here’s the gist of it:
Day one: Mix the yeast, honey, and water together in a large bowl. Add the flour and salt to the bowl, and mix everything with a large spoon. Drizzle olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight.
Day two: Turn the dough out onto a lightly oiled counter. Divide the dough in half, and then cut six pieces from each half for a total of twelve dough strips. Divide the dough into the muffin tins, and allow the dough to rise.
Rosemary Garlic Topping: Meanwhile, heat olive oil in a small pan over medium heat. Add the minced rosemary and garlic. Remove the pan from the heat and gently swirl it around to quickly cook.
Focaccia Muffins, cont: Drizzle spoonfuls of the rosemary garlic topping evenly over the dough. Bake until the tops are lightly golden brown, and then brush the hot focaccia muffins with melted butter and sprinkle with the finishing salt.
FOCACCIA MUFFINS KEY INGREDIENTS
honey
bread flour
extra-virgin olive oil
rosemary
garlic
HOW LONG DO THESE MINI FOCACCIAS TAKE TO MAKE?
Plan out two days to make these focaccia muffins. The reason why is because you will want to let the dough rise in the refrigerator overnight for at least 8 hours. And then, once you take it out of the fridge the dough will need to rise for another two hours on the counter at room temperature.
Like I said earlier, focaccia is easy to make because there’s very little hands-on time involved but you will need to wait a bit for the dough to rise. It’s very much worth the wait though!
HOW TO STORE THESE FOCACCIA MUFFINS?
These rosemary focaccia muffins taste best the day they’re made. I recommend serving them the same day that you bake them. You don’t want to refrigerate the baked bread because they’ll dry out and get hard in the fridge.
For long term storage, you can freeze the (unbuttered) muffins for a few months. Bake them in the oven at 375 for about 10-20 minutes to reheat.
FOCACCIA MUFFINS FAQ
1. I only have all purpose flour. Do I have to use bread flour?
No, you don’t have to use bread flour for this recipe. You are welcome to use all purpose flour if that’s what you have. When I was testing this recipe, I found that using bread flour gives this focaccia muffins a sturdier texture and more delicate chew, which is my personal recommendation for this recipe. I’ve also made them with all purpose flour and they came out good, but bread flour is my preference.
2. What type of yeast should I use?
Use any instant yeast for this recipe. My all time favorite ride-or-die yeast brand is Saf, which you can find HERE! This yeast has never failed me. It's very active and all of my breads rise perfectly with this yeast.
3. My focaccia didn’t rise! What happened?
Oh no! I hate when that happens. Check out my blog post 6 REASONS WHY YOUR DOUGH DIDN’T RISE to troubleshoot the problem.
4. What else can I put on my focaccia besides rosemary and garlic?
The possibilities are endless! You could try roasted corn (like in my roasted corn and shallot focaccia recipe), chopped olives, herbs, sun dried tomatoes… yum!
5. Is this recipe vegan?
This focaccia muffin recipe can easily be made vegan by swapping the honey for white sugar, or maple syrup. You can also brush the tops with melted vegan butter instead of regular butter if you’d like.
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Rosemary Garlic Focaccia Muffins
Ingredients
- 1 ¼ tsp active dry yeast*
- 1 tsp honey**
- 1 ¼ c warm water
- 3 c bread flour***
- 2 tsp sea salt
- ¼ c extra-virgin olive oil, divided
- 2 tbsp butter, melted
- 2 tbsp finishing salt, like Le Saunier de Camargue Herbes De Provence Fleur de Sel
- 1/3 c olive oil
- 2-3 sprigs of rosemary, minced
- 3 garlic cloves, minced
Instructions
- Focaccia Muffins Day one
- Mix the yeast, honey, and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty.
- Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms. The dough may still seem wet, but it should hold together.
- Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The dough will double in size.
- Day two
- The next day, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
- Turn the dough out onto a lightly oiled counter. Pat it into a rough rectangle (the dough will still be a little sticky).
- Using a sharp knife or bench scraper, divide the dough in half, and then cut six pieces from each half for a total of twelve dough strips.
- Grease a muffin pan with olive oil. Divide the dough into the muffin tins. The dough does not have to be perfectly round, but it should fit snugly into the tins.
- Allow the dough to rise, covered, for about 2 hours. The dough will slowly spread to fit the pan, and double in size.
- Rosemary Garlic Topping
- Meanwhile, prepare the Rosemary Garlic Topping by heating the olive oil in a small pan over medium heat. Once the oil is shimmering, turn off the heat and add the minced rosemary and garlic. Remove the pan from the heat and gently swirl it around to quickly cook the rosemary and garlic. If it starts to burn, transfer the mixture to a bowl.
- Focaccia Muffins, cont.
- Preheat the oven to 450 F degrees.
- Oil your hands and poke deep holes all over the top of the focaccia. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan!
- Drizzle spoonfuls of the rosemary garlic topping evenly over the dough.
- Bake for about 20 minutes, or until the tops are lightly golden brown.
- Brush the hot focaccia muffins with melted butter and sprinkle with the finishing salt.
Notes
*My ride-or-die yeast brand is Saf! This yeast has never failed me. It's very active and my breads rise perfectly with this yeast.
**Feel free to substitute the honey with equal parts white sugar or maple syrup, if vegan.
***I have also made this recipe with all purpose flour, and while the focaccia muffins tasted good I prefer the texture that I get from bread flour. Bread flour gives these muffins a very pleasant chew.
Crispy and golden, this gluten free version of my rosemary garlic focaccia muffins is just as good as the original! Each focaccia muffin is topped with a buttery rosemary and garlic topping that takes these to the next level!