Rosemary Garlic Focaccia Muffins
Rosemary Garlic Focaccia Muffins
Ingredients
For the Focaccia Muffins
- 1 recipe prepared focaccia dough, for 12 muffins
For the Rosemary Garlic Oil
- 3 fresh rosemary sprigs, leaves stripped and minced
- 4 garlic cloves, peeled and minced
- 1/4 cup olive oil
For Finishing
- 2 tablespoons unsalted butter, melted
- 1 teaspoon flaky salt, for sprinkling
Instructions
- 1
Lightly grease a 12-cup muffin pan. Remove the prepared focaccia dough from its bowl and place it onto a clean, lightly floured surface. Using a bench scraper, divide the dough into twelve equal strips or portions. Place one strip of dough into each cup of the prepared muffin pan.
⏱️ 5 min
- 2
Cover the muffin pan loosely with plastic wrap or a clean kitchen towel. Let the dough proof in a warm place for 2 hours, or until it has fully expanded and risen significantly, nearly filling each muffin cup.
⏱️ 120 min
- 3
Preheat your oven to 400°F. Once the dough has proofed, gently dimple the surface of each focaccia muffin with your fingertips, creating indentations and large air bubbles.
⏱️ 2 min•🌡️ 400
- 4
While the oven preheats, prepare the rosemary garlic oil. In a small saucepan, heat the olive oil over medium-low heat. Add the minced fresh rosemary and minced garlic to the hot oil. Cook for approximately 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 5 min
- 5
Carefully spoon the hot rosemary-garlic infused olive oil over the dimpled focaccia dough in each muffin cup, ensuring some of the minced herbs and garlic are distributed evenly. Place the muffin pan into the preheated oven and bake for 20 minutes, or until the muffins are golden brown and cooked through.
⏱️ 20 min•🌡️ 400
- 6
Remove the focaccia muffins from the oven. While still warm, gently remove them from the muffin pan. Brush the tops of the muffins with the melted unsalted butter and generously sprinkle with flaky salt. Serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rosemary Garlic Focaccia Muffins
Ingredients
For the Focaccia Muffins
- 1 recipe prepared focaccia dough, for 12 muffins
For the Rosemary Garlic Oil
- 3 fresh rosemary sprigs, leaves stripped and minced
- 4 garlic cloves, peeled and minced
- 1/4 cup olive oil
For Finishing
- 2 tablespoons unsalted butter, melted
- 1 teaspoon flaky salt, for sprinkling
Instructions
- 1
Lightly grease a 12-cup muffin pan. Remove the prepared focaccia dough from its bowl and place it onto a clean, lightly floured surface. Using a bench scraper, divide the dough into twelve equal strips or portions. Place one strip of dough into each cup of the prepared muffin pan.
⏱️ 5 min - 2
Cover the muffin pan loosely with plastic wrap or a clean kitchen towel. Let the dough proof in a warm place for 2 hours, or until it has fully expanded and risen significantly, nearly filling each muffin cup.
⏱️ 120 min - 3
Preheat your oven to 400°F. Once the dough has proofed, gently dimple the surface of each focaccia muffin with your fingertips, creating indentations and large air bubbles.
⏱️ 2 min•🌡️ 400 - 4
While the oven preheats, prepare the rosemary garlic oil. In a small saucepan, heat the olive oil over medium-low heat. Add the minced fresh rosemary and minced garlic to the hot oil. Cook for approximately 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 5 min - 5
Carefully spoon the hot rosemary-garlic infused olive oil over the dimpled focaccia dough in each muffin cup, ensuring some of the minced herbs and garlic are distributed evenly. Place the muffin pan into the preheated oven and bake for 20 minutes, or until the muffins are golden brown and cooked through.
⏱️ 20 min•🌡️ 400 - 6
Remove the focaccia muffins from the oven. While still warm, gently remove them from the muffin pan. Brush the tops of the muffins with the melted unsalted butter and generously sprinkle with flaky salt. Serve warm.
⏱️ 3 min