Description
These mini focaccia muffins are soft inside with a golden, crispy crust, infused with fragrant garlic and rosemary—perfect as a side dish or snack for gatherings.
Ingredients
- 1 packet active dry yeast
- 1 tbsp honey
- 1 1/4 cups warm water
- 3 1/4 cups bread flour (or all-purpose flour)
- 1 tsp sea salt
- 4 tbsp extra-virgin olive oil (divided)
- 2 tbsp melted butter
- Finishing salt (e.g., fleur de sel)
- Rosemary Garlic Topping:
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, minced
- 2 garlic cloves, minced
Instructions
- In a large bowl, mix the yeast, honey, and warm water until foamy (5–10 min).
- Stir in flour and salt until a rough dough forms.
- Drizzle 2 tbsp olive oil over the dough, turn to coat, cover, and refrigerate overnight (8+ hrs).
- On the next day, add another 2 tbsp olive oil, gently deflate the dough, turn it onto an oiled surface, and flatten into a rectangle.
- Cut into 12 pieces and place each in a greased muffin tin.
- Cover and let rise for about 2 hours until puffy.
- Prepare the topping by heating oil over medium, removing from heat, and swirling in rosemary and garlic for about 1 minute.
- Preheat oven to 450 °F (232 °C).
- Poke dimples into each muffin and drizzle the rosemary garlic topping over the dough.
- Bake for 20 minutes until golden brown.
- Brush tops with melted butter and sprinkle with finishing salt before serving.
Notes
- Use all-purpose flour if bread flour isn't available; texture will be slightly softer.
- Replace honey with sugar or maple syrup for a vegan-friendly version.
- Add optional toppings like olives, sun-dried tomatoes, or cheese before baking.
- Freeze muffins without butter finish if storing; reheat at 375°F for 10–20 min.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
