Garlic Rosemary Focaccia Muffins (Print-Friendly Version)
Fluffy muffins infused with garlic, rosemary, and olive oil. Perfect for savory snacking or sharing with friends.
# Ingredients List:
→ Dough
01 -
281 g all-purpose flour, plus extra for dusting
02 -
1 teaspoon instant yeast
03 -
1 1/4 teaspoons fine salt
04 -
240 ml lukewarm water (approximately 40–46°C)
05 -
60 ml olive oil, plus more for greasing
→ Flavour and Finish
06 -
2 cloves garlic, minced
07 -
2 tablespoons fresh rosemary, chopped, plus more for garnish
08 -
Flaky sea salt, for topping
# How to Make It:
01 -
In a large bowl, whisk together flour, instant yeast, and fine salt to ensure even distribution and aeration.
02 -
Pour lukewarm water and 60 ml olive oil into the dry mixture. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
03 -
Transfer dough onto a lightly floured surface. Knead for 5–7 minutes until the dough becomes smooth and elastic. Add flour only as needed to prevent sticking.
04 -
Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm place for 60–90 minutes, until doubled in volume.
05 -
While dough rises, combine minced garlic and chopped rosemary in a small bowl and set aside.
06 -
Punch down risen dough and transfer to a floured surface. Roll into a 30 x 45 cm rectangle. Evenly sprinkle garlic-rosemary mixture and gently press into the dough using fingertips or rolling pin.
07 -
Starting from a long edge, tightly roll the dough into a compact log. Cut the log into 12 equal pieces using a sharp knife or dough scraper.
08 -
Generously grease a 12-cup muffin tin with olive oil, ensuring thorough coverage for each well.
09 -
Place each dough segment into a muffin cup. Cover the tin and proof in a warm area for 30–45 minutes until slightly puffed.
10 -
Preheat oven to 200°C. Confirm full preheating prior to baking for consistent results.
11 -
Remove cover from the muffin tin. Dimple the tops of the muffins using your fingertips. Generously drizzle each with olive oil and sprinkle with flaky sea salt and extra chopped rosemary, if desired. Bake 20–25 minutes or until golden brown and a skewer emerges clean.
12 -
Cool muffins in the tin for a few minutes, then release onto a wire rack to cool fully. Serve warm or at room temperature.
13 -
Store cooled muffins in an airtight container at room temperature for up to 2 days. Reheat in a low oven to refresh texture before serving.
# Extra Tips:
01 -
Olive oil is key for a tender crumb and rich flavor—be generous during shaping and before baking.
02 -
Use only as much flour as needed to work the dough; it should remain slightly sticky for optimal texture.