Garlic Rosemary Focaccia Muffins: Cozy, Savory Treats
Let Me Tell You About Garlic Rosemary Focaccia Muffins
Okay, to be totally honest, I stumbled into making focaccia muffins by accident. I was aiming for my usual big, pillowy focaccia slab (which I still love, obviously), but my son went and put the muffin tin on the counter with a look that said, “Can we try something different?” So, with flour dust flying everywhere, we gave these a shot—and, buddy, I almost never bake them the old way anymore. Plus, they look super cute; even my neighbor, who rarely eats carbs (or so she says), pinched one on her way out. Oh! And if you like the smell of garlic wafting through your house, these are a must.
Why You’ll Probably Love Making These
I break these out on lazy Sundays, usually when we’ve got near-stale rosemary in the veg drawer I refuse to let die. My family practically stampedes the kitchen for anything garlicky, plus the muffin shape means my daughter swears she’s “only having one” (then comes back for a second—kids are shameless). They’re a winner for picnics too. One time I didn’t let them rise enough and they were more like stones, but hey, perfect for dunking in soup. And, honestly, this is just a really forgiving recipe.
What You’ll Need (Swaps Welcome)
- 2 cups (250g) all-purpose flour (Strong bread flour works too, if that’s all you’ve got.)
- 1 packet (2¼ tsp) instant yeast (My grandmother insisted on fresh yeast, but the packets are just easier!)
- 2 tsp sugar (or a good squeeze of honey if you’re feeling fancy)
- 3/4 cup warm water (not hot—think pleasantly toasty bath)
- 1/4 cup good olive oil, plus extra for drizzling (Sometimes I swap in a little melted butter; totally changes the vibe)
- 1 big clove garlic, finely chopped (I’ve used garlic powder in a pinch—just not as tasty, I think)
- 2 tbsp fresh rosemary, chopped (Dried is fine; halve it though, unless you love rosemary)
- 1 tsp sea salt (Maldon is ace, but any flaky stuff works)
- Flaky salt for topping (not strictly necessary but lovely—skip if you’re out)
Let’s Get These Muffins Going
- In a big bowl (honestly, bigger than you think you’ll need; less mess later), mix the flour, yeast, sugar, and salt. Give it a good stir—I usually just use my hands at this point, dough is supposed to feel alive, right?
- Pour in your warm water and olive oil. Mix with a wooden spoon (or your hand again, I’m not judging) until shaggy. If it seems too dry, add a tiny splash more water. This is where I always second-guess myself, but really, just trust the process.
- Add your chopped garlic and rosemary. Mix again. The dough should be sticky and a little messy. Don’t panic, it sorts itself out.
- Cover the bowl with a tea towel and let it rise in a warm place for roughly an hour. Or until doubled—sometimes I put it on top of the preheating oven to hurry things along. (Just don’t forget it’s there and turn the oven on full whack. Ask me how I know.)
- Glug some more olive oil into a muffin tin (makes 8–10, depending how chonky you like them). With oiled hands, tear the dough into rough handfuls and plop them in. They don’t need to be neat—rustic is the goal here.
- Poke dimples in the tops with your fingertips. Drizzle with extra oil and scatter whatever salt you fancy. Sometimes I press in extra rosemary sprigs. They come out looking all chef-y.
- Let them puff up for 15 minutes while the oven heats to 400°F (200°C). This is when I usually, um, make coffee and contemplate life.
- Bake for around 18–22 minutes, until golden and the tops are starting to go nice and crunchy looking. Resist the urge to yank one out too soon—burnt fingers are no fun. But if you do, you’re in good company; I can never wait.
Real Talk: Notes That Might Actually Help
- Sticky dough = soft muffins. I once went mad adding flour—regretted it instantly.
- If your house is cold and the dough won’t rise, I sometimes park the bowl on a heating pad. Or even on top of the laundry machine when it’s running!
- These honestly taste fab the next day, though, weirdly, they almost never last that long at my place.
The Wild Stuff I’ve Tried (Some Worked, Some…eh)
- Crumbled feta before baking: delicious chaos. Would repeat.
- Chopped olives folded into the dough? Fantastic!
- Sun-dried tomatoes one time. Looked pretty. Tasted a bit much—use sparingly.
- I tried with gluten-free flour once, and… let’s just say, only the birds wanted those.
What If You Don’t Have All the Gear?
Muffin tin is handy, but you can absolutely plop these into ramekins, or even just onto a well-oiled baking sheet. Once, I used a cupcake liner inside a mug—it worked (and looked hilariously rustic).
Keeping Your Muffins (If You Somehow Have Any Left)
Pop extras in an airtight container. They’ll keep on the counter for a day or two (but honestly, ours vanish before bedtime). You can freeze them too, just warm in a low oven—it softens them right up again.
How Do I Serve ‘Em? Yes, I Have Opinions
I love these dunked in soup—especially a tomatoey one. But sometimes we tear them up for salads, or honestly, I just eat one straight out of the tin with salty butter. My mate dips them in homemade hummus (she swears it’s the best combo).
A Few “Don’t Do What I Did” Pro Tips
- Don’t skip the final rise in the muffin tin. I was in a rush once and they were, uh, disappointingly dense.
- You can go overboard with garlic—unless you’re a true garlic lover. I overdid it once and my kids said the house “smelled like a pizzeria blew up.” 😊
- Actually, I find it works better if you brush oil over the tops after baking—gives a shinier finish.
Actually Real-Life FAQs
- Can I double the recipe? Yep! Just don’t forget, your rise time stays the same, but you’ll wanna switch pans halfway through if your oven cooks unevenly. (Ask me how I know… again.)
- Can I use dried rosemary? Totally—just use maybe half as much as fresh. And, if you ask me, crush it a little to wake up the flavor.
- What about making these vegan? Lucky you, they’re pretty much vegan as written. Just watch for honey and swap it for sugar.
- Why are my muffins so dense? Oh, that happened to me! Usually means too much flour got added or the dough didn’t rise enough. Give them some TLC.
- What’s a good olive oil? Look, I won’t judge—honestly, I eyeball it half the time, but when I want to spoil myself, I use a local olive oil or something like one of these picks from Serious Eats.
Oh, almost forgot—I made these once while fixing a leaky tap, and the noise was so distracting I let them overbake. They still tasted great (with extra butter), though the bottoms were, erm, quite crunchy. So don’t worry too hard about perfect timing; focaccia muffins are pretty forgiving. You got this!
Ingredients
- 2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water
- 2 tablespoons olive oil, plus more for brushing
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- Coarse sea salt, for topping
Instructions
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1In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5 minutes, or until foamy.
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2In a large bowl, mix flour and 3/4 teaspoon salt. Add the yeast mixture and 2 tablespoons olive oil. Stir until a dough forms.
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3Knead in the minced garlic and chopped rosemary. Knead on a floured surface for 6-8 minutes until the dough is smooth and elastic.
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4Divide the dough into 8 equal pieces and place each piece into a greased muffin tin. Cover and let rise for 20 minutes.
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5Brush tops with olive oil and sprinkle with coarse sea salt. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, until golden brown.
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6Allow to cool slightly before serving. Enjoy warm!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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