Garlic Rosemary Focaccia Muffins
These fluffy garlic rosemary focaccia muffins are soft inside, crisp at the edges, and bursting with savory herbs and olive oil. They’re perfect for pairing with soups, salads, or just dipping in balsamic vinegar.
Ingredients
- 2¼ teaspoons instant yeast or active dry yeast
- 1 cup warm water 110°F / 43°C
- 1 tablespoon honey or sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup extra virgin olive oil plus more for drizzling
- 2 tablespoons fresh rosemary chopped
- 2 cloves garlic minced
- 1 teaspoon flaky or coarse sea salt
Instructions
- In a large bowl, whisk yeast and honey into warm water and let sit for 5 minutes until foamy.
- Stir in flour, salt, and olive oil until a sticky dough forms. If too sticky, add a little more flour until soft but not dry.
- Cover and let rise in a warm spot for 45–60 minutes until doubled.
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil. Spoon the risen dough evenly into the cups, filling about ¾ full. Drizzle with olive oil, then sprinkle with rosemary, garlic, and flaky sea salt.
- Bake for 18–20 minutes until golden brown and crisp around the edges, rotating the pan halfway for even cooking.
- Cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature with olive oil and balsamic vinegar for dipping.