Golden Crust Garlic Rosemary Focaccia

This hearty garlic rosemary focaccia muffin recipe transforms traditional Italian bread into convenient individual portions perfect for busy weeknights. The aromatic combination of fresh rosemary and garlic creates an irresistible savory treat that pairs beautifully with soups, salads, or enjoyed on their own.

I discovered this recipe during a dinner party emergency when I realized I had forgotten to buy bread. These muffins saved the evening and have since become my signature contribution to potlucks where everyone asks for the recipe.

Ingredients

• All Purpose Flour: provides the perfect structure while remaining tender. Look for unbleached varieties for best flavor
• Fresh Rosemary: delivers aromatic pine notes that dried simply cannot match. Choose bright green sprigs with no browning
• Garlic Cloves: add warmth and depth. Select firm bulbs with no sprouting for optimal flavor
• Active Dry Yeast: creates the characteristic bubbles and texture. Store in refrigerator for longevity
• Olive Oil: contributes richness and authentic Mediterranean flavor. Extra virgin provides the best taste
• Warm Water: activates the yeast. The temperature should feel like a warm bath on your wrist
• Salt: enhances all flavors and strengthens the gluten structure. Sea salt or kosher salt work beautifully
• Sugar: feeds the yeast for proper rising. Just a touch is needed

Step-by-Step Instructions

Activate the Yeast:

Combine warm water around 110°F with sugar and yeast in a small bowl. Allow the mixture to sit undisturbed for 5 minutes until it becomes frothy and aromatic. This step ensures your yeast is alive and will properly leaven your muffins.

Mix the Dough:

In a large bowl, combine flour and salt with a whisk to distribute evenly. Pour in the activated yeast mixture and olive oil gradually while stirring with a wooden spoon. Continue mixing until a sticky cohesive dough forms that pulls away from the sides of the bowl.

Knead to Perfection:

Transfer your dough onto a lightly floured surface and knead vigorously for 8 to 10 minutes. The dough will transform from shaggy to smooth and elastic. You can test readiness by pressing a finger into the dough which should slowly spring back.

Add Flavor Infusion:

Gently fold in the finely chopped garlic and rosemary until evenly distributed throughout the dough. Take care not to overwork the dough at this stage which could make your muffins tough.

First Rise Development:

Place the dough in a bowl brushed with olive oil and turn once to coat. Cover with a clean kitchen towel and position in a warm draft free spot until doubled in size which takes approximately one hour. The dough should look puffy and feel soft to the touch.

Muffin Formation and Baking:

Preheat oven to 375°F while gently deflating the risen dough. Divide into 12 equal portions and place in a greased muffin tin. Allow a second rise for 30 minutes until puffy. Bake for 20 to 25 minutes until the tops develop a beautiful golden brown crust.

My absolute favorite part of this recipe is the moment when the kitchen fills with the intoxicating aroma of rosemary and garlic. My children now associate this smell with special family dinners, and they come running to the kitchen asking when the muffins will be ready.

Flavor Variations

These versatile muffins welcome creative adaptations based on what you have available. Try swapping rosemary for thyme or oregano for a different herbal profile. Sun dried tomatoes and olives make a Mediterranean inspired version that pairs beautifully with grilled meats. For a cheesy variation, fold in 1/2 cup of grated parmesan or asiago before the first rise.

Storage Solutions

For maximum freshness, store completely cooled muffins in an airtight container at room temperature for up to two days. To refresh, sprinkle with a few drops of water and warm in a 300°F oven for 5 minutes. For longer storage, freeze in a ziplock bag with air removed for up to three months. Thaw at room temperature and warm before serving for that just baked texture.

Serving Suggestions

Elevate these muffins by serving alongside Italian wedding soup or hearty minestrone. Split and toast for the base of an elegant eggs benedict at your next brunch gathering. For an impressive appetizer, slice horizontally and top with bruschetta mixtures or whipped ricotta and honey. The sturdy texture holds up beautifully to dipping in high quality olive oil infused with herbs.

Common Questions About This Recipe

→ How do I achieve a golden crust on these muffins?

Bake at 375°F until the tops are golden brown. Brushing lightly with olive oil before baking also helps enhance color and crunch.

→ Can I substitute dried rosemary for fresh?

Yes, use about one-third the amount of dried rosemary for a similar flavor, but fresh rosemary offers a brighter aroma.

→ What’s the best way to serve these muffins?

Enjoy them warm as a snack, alongside soups or salads, or pair with dips like hummus or herbed olive oil.

→ Is kneading necessary for this dough?

Kneading develops gluten, yielding a soft and chewy texture. Aim for 8-10 minutes on a floured surface for best results.

→ Can I prepare the dough in advance?

Yes, you can refrigerate the dough after the first rise. Let it come to room temperature, then proceed with shaping and baking.