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Golden Crust Garlic Rosemary Focaccia Muffins Recipe
Ash Tyrrell

Golden Crust Garlic Rosemary Focaccia Muffins Recipe

I just made these gorgeous golden crust garlic rosemary focaccia muffins and I couldn’t wait to share the results—and how you can make them too. Picture this: warm, soft-yielding little bread “muffins” with a crisp outside, infused with garlic and aromatic rosemary. I’m still thinking about that aroma and the crunch when you bite in.
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Total Time 10 hours
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 ¼ teaspoons of active dry yeast – This gives great rise and light texture; make sure it’s fresh and active.
  • 1 cup warm water about 110 °F / 45 °C – It should be warm, not hot, or you risk killing the yeast.
  • 2 tablespoons olive oil divided – The fat gives tenderness and helps the crust crisp up nicely.
  • 3 cups bread flour – I prefer bread flour for a sturdier chew though all-purpose would work in a pinch.
  • 1 teaspoon sugar – Helps the yeast wake up and adds a touch of sweetness for balance.
  • 1 teaspoon salt – Essential for flavor and controlling the yeast activity.
  • 3 garlic cloves minced – Fresh garlic brings far more brightness than powder; don’t skip or swap out.
  • 1 ½ tablespoons fresh rosemary minced – Fresh herbs make a huge difference compared to dried; chop just before use.

Method
 

  1. I started by combining the warm water, sugar and yeast in the large bowl. Once it became foamy (about 5 minutes), I stirred in the olive oil, flour and salt until a shaggy dough formed.
  2. I lightly coated the dough with olive oil, covered the bowl, and put it in the fridge overnight (about 8 hours). This slow rise deepens the flavor and gives the texture I love.
  3. The next day I turned the dough onto a lightly oiled counter and divided it into 12 equal pieces. I placed each piece into the muffin tin, covered it, and let them rise again at room temperature for about 2 hours until puffy.
  4. While the dough rose, I gently heated olive oil in the saucepan and added minced garlic and rosemary, then removed from heat quickly so the garlic didn’t burn. I pre-heated the oven to 450 °F (232 °C), poked deep dimples into each muffin, drizzled the garlic-rosemary oil over them, and baked for 20-25 minutes until golden and crisp on the outside.
  5. As soon as they came from the oven I brushed with melted butter and sprinkled finishing sea salt on top. Then I let them cool just slightly before serving—warm is best.

Notes

  • I found that chilling the dough overnight really improved the crumb and flavor—don’t skip it if you have the time.
  • I always use very fresh minced rosemary and garlic—their fragrance really lifts the muffins in a way dried herbs just don’t.
  • I brush the tops with melted butter immediately after baking so the crust gets that slight richness and the salt adheres beautifully.
  • I pre-heat the muffin tin (empty) in the oven for a few minutes—this gave a slightly better crust beneath the muffins.
  • I checked the muffins around the 18-minute mark and rotated the pan for even browning—ovens vary, so keep an eye on them.