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Garlic Rosemary Focaccia Muffins

Airy, golden, no-knead focaccia dough baked in a muffin tin for maximum crispy edges, topped with garlic oil and fresh rosemary.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 2 hours 20 minutes
Total Time 3 hours
Servings: 12 muffins
Course: Bread, Side Dish
Cuisine: American, Italian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

The Dough
  • 3.5 cups bread flour can use all-purpose
  • 1.5 cups warm water 110°F
  • 2.25 tsp instant yeast 1 packet
  • 1 tsp sugar or honey
  • 2 tsp salt fine sea salt
  • 2 tbsp olive oil for dough
The Topping & Pan
  • 0.33 cup extra virgin olive oil divided for pan and topping
  • 3 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp flaky sea salt for finishing

Equipment

  • 12-cup muffin tin
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

  1. In a large bowl, whisk flour, sugar, salt, and instant yeast. Add warm water and 2 tbsp olive oil.
  2. Mix with a spatula until a sticky, shaggy dough forms. Do not knead.
  3. Cover and let rise in a warm place for 1.5 to 2 hours until doubled and bubbly.
  4. Pour 1 tsp of olive oil into each cup of a 12-cup muffin tin.
  5. Deflate dough gently and divide evenly into the 12 muffin cups using oiled spoons.
  6. Cover loosely and let rise again for 30-45 minutes.
  7. Preheat oven to 425°F (220°C). Mix minced garlic with remaining olive oil.
  8. Dimple the tops of the muffins with fingers, spoon garlic oil over them, and sprinkle with rosemary and sea salt.
  9. Bake for 20-25 minutes until deep golden brown and crispy.
  10. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

The dough will be very sticky. Use oiled hands or spoons to handle it; do not add extra flour.