Why Make This Recipe
Golden Crust Garlic Rosemary Focaccia Muffins are a simple yet flavorful treat. They are perfect for any meal, whether as a side dish or a snack. These muffins combine the goodness of fresh rosemary and garlic with the delightful texture of focaccia. Plus, they are easy to make and can add a tasty twist to your table.
How to Make Golden Crust Garlic Rosemary Focaccia Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil (plus extra for brushing)
- 2 cloves garlic (minced)
- 1 tablespoon chopped fresh rosemary
- Flaky sea salt for topping
- Parmesan cheese (optional, for topping)
Directions:
- In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Add the warm water and 2 tablespoons of olive oil. Mix until you form a soft, sticky dough.
- Knead the dough for 5 to 7 minutes until it is smooth. Then, cover the bowl and let it rise until it has doubled in size, which takes about 1 hour.
- Lightly oil a muffin tin. Divide the dough into 12 portions and press each portion into the muffin cups to form small rounds.
- Mix the minced garlic with a little olive oil and the chopped rosemary. Spoon this mixture onto each round and press it into the dough.
- Let the muffins rise for another 15 to 20 minutes.
- Preheat your oven to 200°C (400°F) and bake the muffins for 15 to 20 minutes until they are golden brown.
- Remove the muffins from the oven, brush the tops with the remaining olive oil, and sprinkle with flaky sea salt and parmesan cheese if you want. Serve warm.
How to Serve Golden Crust Garlic Rosemary Focaccia Muffins
These muffins are best served warm. You can enjoy them on their own, or they make a great side for soups and salads. They also pair well with dips like hummus or olive oil.
How to Store Golden Crust Garlic Rosemary Focaccia Muffins
If you have leftovers, store the muffins in an airtight container at room temperature for up to 2 days. To keep them longer, you can wrap them in plastic wrap and store them in the freezer. Just reheat them in the oven when you're ready to enjoy!
Tips to Make Golden Crust Garlic Rosemary Focaccia Muffins
- Measure your ingredients accurately for the best results.
- Make sure your warm water is not too hot, as it can kill the yeast. It should feel comfortably warm to the touch.
- Feel free to experiment with different herbs if you want to change the flavor!
Variation
You can add other toppings like sun-dried tomatoes or olives to the dough before baking for extra flavor. You can also omit the garlic if you prefer a milder taste.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly.
2. How can I make these muffins dairy-free?
You can omit the parmesan cheese or use a dairy-free alternative.
3. Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary, but use less, about 1 teaspoon, as dried herbs are more concentrated.
Garlic Rosemary Focaccia Muffins
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Add the warm water and 2 tablespoons of olive oil. Mix until you form a soft, sticky dough.
- Knead the dough for 5 to 7 minutes until it is smooth. Then, cover the bowl and let it rise until it has doubled in size, which takes about 1 hour.
- Lightly oil a muffin tin. Divide the dough into 12 portions and press each portion into the muffin cups to form small rounds.
- Mix the minced garlic with a little olive oil and the chopped rosemary. Spoon this mixture onto each round and press it into the dough.
- Let the muffins rise for another 15 to 20 minutes.
- Preheat your oven to 200°C (400°F) and bake the muffins for 15 to 20 minutes until they are golden brown.
- Remove the muffins from the oven, brush the tops with the remaining olive oil, and sprinkle with flaky sea salt and parmesan cheese if you want.
- Serve warm.
Leave a Reply