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