Garlic Rosemary Focaccia Muffins (Print Version)
# Ingredients:
→ Dough
01 -
2 1/4 teaspoons instant or active dry yeast
02 -
240 millilitres warm water (43°C)
03 -
1 tablespoon honey or sugar
04 -
375 grams all-purpose flour
05 -
1 teaspoon salt
06 -
60 millilitres extra virgin olive oil, plus more for drizzling
→ Topping
07 -
2 tablespoons fresh rosemary, chopped
08 -
2 cloves garlic, minced
09 -
1 teaspoon flaky or coarse sea salt
# Instructions:
01 -
In a large mixing bowl, dissolve the yeast and honey in the warm water. Allow to rest for 5 minutes, or until foamy.
02 -
Add the flour, salt, and olive oil to the activated yeast mixture. Stir with a wooden spoon or spatula until a sticky dough forms. Cover with a kitchen towel and leave to rise in a warm spot for 45 to 60 minutes, until doubled in size.
03 -
Preheat oven to 190°C. Grease a standard 12-cup muffin tin lightly with olive oil.
04 -
Once the dough has risen, divide evenly among the muffin cups, filling each about three-quarters full.
05 -
Drizzle the tops with extra olive oil. Sprinkle with chopped rosemary, minced garlic, and sea salt.
06 -
Bake for 18 to 20 minutes until golden brown and the edges are crisp. Rotate tray halfway through for even baking.
07 -
Let muffins cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
08 -
Store in an airtight container for up to 3 days, or freeze for up to 1 month.
# Notes:
01 -
For a stronger rosemary flavour, infuse the olive oil with rosemary before drizzling. Muffins pair well with olive oil and balsamic vinegar for dipping.