Rosemary Garlic Focaccia Muffins
Rosemary Garlic Focaccia Muffins
Ingredients
For the Focaccia Muffins
- 1 pound prepared focaccia dough, at room temperature
For the Rosemary Garlic Oil Topping
- 1/3 cup olive oil
- 1 1/2 tablespoons fresh rosemary, finely chopped
- 3 garlic, cloves, minced
- 1/4 teaspoon coarse sea salt, plus more for sprinkling
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 4-cup muffin tin (or four cups of a larger tin) with a small amount of olive oil.
⏱️ 2 min•🌡️ 400
- 2
Divide the prepared focaccia dough into 4 equal portions. Place one portion into each cup of the prepared muffin tin. Gently press the dough down to fill the bottom of each cup.
⏱️ 5 min
- 3
In a small saucepan, combine the 1/3 cup olive oil, finely chopped fresh rosemary, and minced garlic. Heat over medium-low heat for 3 to 5 minutes, or until the garlic is fragrant and lightly golden, and the rosemary has infused the oil. Be careful not to burn the garlic.
⏱️ 5 min
- 4
Spoon about 1 1/2 tablespoons of the warm rosemary garlic oil mixture (including the rosemary and garlic bits) over each portion of dough in the muffin tin. Reserve any remaining oil for after baking.
⏱️ 3 min
- 5
Bake for 20 to 25 minutes, or until the focaccia muffins are golden brown and puffed. The internal temperature should reach 200-210°F.
⏱️ 25 min•🌡️ 400
- 6
Remove the muffin tin from the oven. Immediately brush the tops of the hot focaccia muffins with the reserved rosemary garlic oil. Sprinkle generously with coarse sea salt.
⏱️ 2 min
- 7
Let cool slightly in the tin for a few minutes before carefully removing and serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rosemary Garlic Focaccia Muffins
Ingredients
For the Focaccia Muffins
- 1 pound prepared focaccia dough, at room temperature
For the Rosemary Garlic Oil Topping
- 1/3 cup olive oil
- 1 1/2 tablespoons fresh rosemary, finely chopped
- 3 garlic, cloves, minced
- 1/4 teaspoon coarse sea salt, plus more for sprinkling
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 4-cup muffin tin (or four cups of a larger tin) with a small amount of olive oil.
⏱️ 2 min•🌡️ 400 - 2
Divide the prepared focaccia dough into 4 equal portions. Place one portion into each cup of the prepared muffin tin. Gently press the dough down to fill the bottom of each cup.
⏱️ 5 min - 3
In a small saucepan, combine the 1/3 cup olive oil, finely chopped fresh rosemary, and minced garlic. Heat over medium-low heat for 3 to 5 minutes, or until the garlic is fragrant and lightly golden, and the rosemary has infused the oil. Be careful not to burn the garlic.
⏱️ 5 min - 4
Spoon about 1 1/2 tablespoons of the warm rosemary garlic oil mixture (including the rosemary and garlic bits) over each portion of dough in the muffin tin. Reserve any remaining oil for after baking.
⏱️ 3 min - 5
Bake for 20 to 25 minutes, or until the focaccia muffins are golden brown and puffed. The internal temperature should reach 200-210°F.
⏱️ 25 min•🌡️ 400 - 6
Remove the muffin tin from the oven. Immediately brush the tops of the hot focaccia muffins with the reserved rosemary garlic oil. Sprinkle generously with coarse sea salt.
⏱️ 2 min - 7
Let cool slightly in the tin for a few minutes before carefully removing and serving warm.
⏱️ 5 min