Description
Delight in these Rosemary Garlic Focaccia Muffins, a vegetarian-friendly accompaniment perfect for gatherings.
Ingredients
Scale
- 1 ¼ tsp Active Dry Yeast (Can substitute with instant yeast)
- 1 tsp Honey (Can substitute with white sugar or maple syrup)
- 1 ¼ cups Warm Water (Vital for hydrating the dough)
- 2 ½ cups Bread Flour (All-purpose flour can be used but results may differ)
- 2 tsp Sea Salt (Stick with sea salt for the best taste)
- ¼ cups Extra-Virgin Olive Oil (Olive oil preferred but can use light cooking oil)
- 2 tbsp Melted Butter (Use melted vegan butter for a dairy-free version)
- 2 tbsp Finishing Salt (Can replace with regular salt if unavailable)
- 1/3 cups Extra Virgin Olive Oil for Topping
- 2–3 sprigs Minced Rosemary (Thyme or oregano can substitute)
- 3 cloves Minced Garlic (Can swap for garlic powder for a milder taste)
Instructions
- In a mixing bowl, combine 1 ¼ teaspoons of active dry yeast, 1 teaspoon of honey, and 1 ¼ cups of warm water. Allow the mixture to sit for about 5-10 minutes until it becomes frothy.
- Add 2 ½ cups of bread flour and 2 teaspoons of sea salt to the yeast mixture, stirring until a rough dough forms. Incorporate 2 tablespoons of extra-virgin olive oil, then cover the bowl and refrigerate for 8 hours.
- After the dough has chilled, add another 2 tablespoons of olive oil. Lightly deflate the dough on a floured surface and divide it into 12 equal portions.
- Grease a muffin tin with extra-virgin olive oil and place each dough piece snugly in the cups. Cover the tin with a cloth and let it rise in a warm area for about 2 hours or until they have doubled in size.
- In a small saucepan, heat 1/3 cup of extra-virgin olive oil over low heat. Add 3 cloves of minced garlic and 2-3 sprigs of minced rosemary, allowing them to infuse for about 3-5 minutes.
- Preheat your oven to 450°F (232°C). Dimple the tops of the risen dough and drizzle the rosemary garlic oil generously over each muffin. Bake for approximately 20 minutes or until golden brown.
- Brush the tops with 2 tablespoons of melted butter and sprinkle with 2 tablespoons of finishing salt. Allow them to cool slightly before serving warm.
Notes
- Prep Time: 480 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: Rosemary Garlic Focaccia Muffins