If you’re searching for a delightful twist on classic focaccia, look no further than this Easy Garlic Rosemary Focaccia Muffins Recipe. These little pockets of soft, airy dough infused with fragrant garlic and fresh rosemary are not only irresistible but incredibly simple to make. They’re perfect for sharing with friends, serving alongside your favorite meal, or enjoying as a savory snack any time of day. Each muffin boasts that perfect balance of crispy edges and tender crumb, drizzled generously with olive oil and sprinkled with flaky salt to bring out all the flavor in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a starring role. From the fluffy store-bought dough that acts as a dependable base to the aromatic garlic and rosemary which elevate the flavor, these ingredients blend effortlessly to create stunning muffins every time.
- 1.5 pounds store-bought pizza dough: An effortless shortcut providing a soft, chewy texture perfect for focaccia muffins.
- 1/2 scant cup extra virgin olive oil: Adds richness and a fruity depth, plus helps crisp up the edges beautifully.
- 8 cloves garlic: Gives a robust, savory punch with its toasted aroma that complements the rosemary perfectly.
- 4 sprigs fresh rosemary: Fresh leaves bring that piney, herbal brightness that’s essential in focaccia.
- Flaky salt: Sprinkled on top to enhance all the flavors and provide a satisfying crunch.
How to Make Easy Garlic Rosemary Focaccia Muffins Recipe
Step 1: Prep the Dough
Start by letting your pizza dough come to room temperature in a lightly greased bowl. This resting time makes shaping much easier and ensures the dough is pliable. Then, using a bench scraper or sharp knife, cut the dough into 12 even pieces. Don’t worry about perfect shapes; rustic is charming here. Handle the dough gently to keep those precious air bubbles intact, which will give your muffins their soft, airy texture.
Step 2: Oil the Muffin Pan
Pour about a teaspoon of olive oil into each cup of your muffin pan. This layer of oil prevents sticking and helps develop that golden, crispy crust typical of focaccia. It’s a small step that makes a big difference in the final texture and look of your muffins.
Step 3: Shape and Rest the Dough
Form each dough piece into a rough ball and place it into the oiled muffin cups. Cover the pan with a towel and leave it near your preheating oven. The gentle warmth will encourage the dough to rise slightly, making your muffins wonderfully fluffy once baked.
Step 4: Prepare Garlic and Rosemary
While the dough is resting, finely chop the garlic cloves and strip the rosemary leaves from the sprigs before chopping them up. Setting these aside keeps everything ready to infuse the olive oil at just the right moment for maximum flavor.
Step 5: Infuse the Olive Oil
Heat the remaining olive oil over medium heat and use the classic sizzling water drop test to check readiness. Once hot, remove it from the stove and immediately stir in garlic and rosemary. The residual heat gently cooks the garlic and rosemary, releasing their savory aromas and flavors into the oil without burning them.
Step 6: Generously Drizzle the Oil
Spoon the flavorful garlic-rosemary oil liberally over each dough ball. This step ensures every bite bursts with herbal goodness. Use all of the infused oil to get that perfect, glossy finish on your focaccia muffins.
Step 7: Create Signature Dimples
Using two fingers, press gently into the top of each muffin dough to form lots of dimples. These little indentations not only give focaccia its classic look but also help the garlic and rosemary oil settle into the dough, intensifying the flavor throughout each muffin.
Step 8: Bake to Perfection
Bake your muffins at 400 degrees for 14 to 16 minutes. Keep an eye on the tops — if they brown too quickly, loosely cover with foil to prevent burning while allowing the insides to bake fully. The result is a golden, crispy exterior encasing a soft, fragrant center.
How to Serve Easy Garlic Rosemary Focaccia Muffins Recipe
Garnishes
For a final flourish, sprinkle your focaccia muffins with extra flaky salt or even a dusting of freshly cracked black pepper. A gentle brush of more olive oil right after baking adds shine and moisture, making the muffins look as good as they taste.
Side Dishes
These muffins shine as an accompaniment to soups, salads, and hearty pasta dishes. Try pairing them with tomato basil soup or a crisp Caesar salad to soak up dressings and broths. They are also fantastic alongside rich meat dishes, helping to balance intense flavors with their herby softness.
Creative Ways to Present
Why not serve a platter of these focaccia muffins with a trio of dipping oils such as balsamic vinegar with olive oil, chili-infused oil, and herbed garlic oil? You can also slice them open and stuff with fresh mozzarella, roasted vegetables, or cured meats for a savory mini sandwich creation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, keep leftover focaccia muffins in an airtight container at room temperature for up to 2 days. This keeps them soft but fresh, perfect for snacking or reheating later without sacrificing texture.
Freezing
To extend their life, wrap each muffin tightly in plastic wrap and store them in a freezer-safe bag. They freeze beautifully for up to 3 months. When you’re ready, simply thaw overnight in the fridge or on the counter for a few hours.
Reheating
Reheat in a preheated 350-degree oven for about 10 minutes to restore that crisp exterior and warm, fluffy interior. Avoid microwaving when possible, as it can make the muffins chewy and dense.
FAQs
Can I use homemade dough instead of store-bought?
Absolutely! Homemade pizza dough works wonderfully in this recipe and allows you to control fermentation for extra flavor. Just ensure the dough is well rested and at room temperature before dividing and shaping.
What if I don’t have fresh rosemary?
Dried rosemary can be used, but use it sparingly since it’s more concentrated and less fragrant. Fresh rosemary really makes a difference, so if possible, find some fresh sprigs for the best results.
Can I make these gluten-free?
Yes, you can substitute with a gluten-free pizza dough option. The texture may differ slightly, but flavor-wise, the garlic and rosemary will still shine through beautifully.
Is it okay to skip the garlic oil step?
While skipping it will reduce the intensity of garlic flavor, you could instead sprinkle fresh minced garlic directly on the dough before baking. However, garlic-infused oil adds a mellow and aromatic touch that’s hard to beat.
How long do focaccia muffins keep fresh after baking?
They’re best enjoyed fresh on the day of baking, but stored properly, they remain delicious up to 2 days. After that, texture begins to degrade, so reheating or freezing is recommended for longer storage.
Final Thoughts
Now that you have this Easy Garlic Rosemary Focaccia Muffins Recipe tucked in your culinary arsenal, you’re ready to delight anyone with a basket of warm, herb-infused bites. They’re simple to make, incredibly flavorful, and versatile enough for any meal or occasion. Trust me, once you try them, these muffins will become your new go-to for easy entertaining or cozy home treats. Enjoy every fragrant, buttery bite!
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Easy Garlic Rosemary Focaccia Muffins Recipe
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Easy Garlic Rosemary Focaccia Muffins are a delightful twist on classic focaccia bread, baked in a muffin tin for perfect individual servings. These soft, aromatic muffins are infused with fragrant garlic and fresh rosemary, then drizzled with olive oil and sprinkled with flaky salt for a mouthwatering treat. Perfect as a side for soups, salads, or as a savory snack, they come together quickly using store-bought pizza dough and simple ingredients.
Ingredients
Focaccia Muffins
- 1.5 pounds store-bought pizza dough
- 1/2 scant cup extra virgin olive oil
- 8 cloves garlic, chopped
- 4 sprigs fresh rosemary, leaves removed and chopped
- Flaky salt, to taste
Instructions
- Prepare the Dough: If time allows, place the pizza dough in a lightly greased bowl and let it come to room temperature to relax. Using a bench scraper or sharp knife, cut the dough into 12 even slices. Avoid overworking the dough to preserve its airy texture.
- Oil Muffin Pan: Pour 1 teaspoon of olive oil into each cup of a standard muffin pan to prevent sticking and add flavor.
- Shape and Proof Dough: Gently shape each dough slice into a rough ball, being careful not to deflate the air bubbles, and place each into the oiled muffin cups. Cover the pan with a towel and leave it near the oven while it preheats to 400°F, allowing the dough to rise slightly in the warmth.
- Prepare Garlic and Rosemary: While the dough rests, finely chop the garlic cloves and rosemary leaves, then set them aside.
- Infuse Olive Oil: Heat the remaining olive oil over medium heat. Test for readiness by flicking a small drop of water into the oil; if it sizzles, the oil is hot enough. Remove from heat and carefully stir in the chopped garlic and rosemary until the sizzling stops, infusing the oil with flavor.
- Top the Dough Balls: Spoon a generous amount of the infused oil mixture onto each dough ball, using all the oil to ensure every muffin is richly flavored.
- Create Dimples: Use two fingers to press dimples all over the surface of each dough ball, helping the garlic and rosemary adhere and creating the signature focaccia texture.
- Bake: Bake the focaccia muffins for 14-16 minutes at 400°F until golden brown. If the tops brown too quickly, loosely cover the pan with foil to prevent burning.
Notes
- Allowing the dough to come to room temperature before shaping helps with a lighter texture.
- Use flaky sea salt for the best texture and flavor contrast.
- If you don’t have fresh rosemary, dried rosemary can be used but reduce the amount by half.
- These muffins are best served warm but can be reheated in a toaster oven or oven for a few minutes.
- Store leftovers in an airtight container for up to 2 days; they can also be frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
