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Garlic Rosemary Focaccia Muffins

Garlic Rosemary Focaccia Muffins: 12 Amazing Savory Bites

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  • Author: Anna
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Discover how to make Easy Garlic Rosemary Focaccia Muffins. This recipe offers a delightful way to enjoy the aromatic flavors of garlic and rosemary in a soft, fluffy texture, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ¾ cup warm water (110°F to 115°F)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • ¼ teaspoon black pepper
  • Flaky sea salt for topping (optional)

Instructions

  1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
  2. In a large mixing bowl, combine all-purpose flour and salt. Stir well to distribute evenly.
  3. Add the yeast mixture and olive oil to your dry ingredients. Mix until combined.
  4. Incorporate minced garlic, chopped rosemary, and black pepper into the dough. Stir until everything is well combined.
  5. Lightly flour a clean surface and knead the dough for about 5 minutes until smooth and elastic.
  6. Shape the dough into a ball, place it in a greased bowl, cover with a damp towel, and allow it to rise in a warm place for about 30 minutes or until doubled in size.
  7. Preheat your oven to 375°F (190°C).
  8. Grease a muffin tin with olive oil or non-stick spray.
  9. Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place it in the greased muffin tin.
  10. Cover the muffin tin with a towel and let it rest for another 15 minutes. This helps the muffins rise a bit more.
  11. Sprinkle flaky sea salt on top of each muffin before baking for added flavor and texture.
  12. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until golden brown.
  13. Remove from the oven and let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

  • For best flavor, use fresh rosemary and good-quality garlic.
  • Allowing the dough to rest can help with gluten development, resulting in airier muffins.
  • Experiment with other herbs like thyme or oregano for a different flavor profile.
  • If muffins are too dry, ensure not to over-bake them next time and consider adding a bit more olive oil.
  • Taste the dough for seasoning before baking and adjust salt or herbs as needed.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze cooled muffins wrapped individually in plastic wrap and placed in a freezer bag for up to 3 months.
  • Reheat muffins by thawing at room temperature or reheating in the oven at 350°F (175°C) for 5-10 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Bakery, Bread
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: N/A
  • Sodium: N/A
  • Fat: 6g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: N/A
  • Fiber: N/A
  • Protein: 4g
  • Cholesterol: N/A

Find it online: https://chroka.com/garlic-rosemary-focaccia-muffins/