Description
Soft, olive-oil-rich focaccia baked in muffin form, topped with rosemary, garlic, and sea salt. Easy, aromatic, and perfect as a side for soups, pasta, or holiday meals.
Ingredients
For the Dough
- 1 ¼ tsp active dry yeast
- 1 tsp honey
- 1 ¼ cups warm water
- 2 ½ cups bread flour
- 2 tsp sea salt
- ¼ cup extra-virgin olive oil, divided
- 2 tbsp butter, melted
- 2 tbsp finishing salt
Rosemary Garlic Topping
- ⅓ cup extra-virgin olive oil
- 2–3 sprigs fresh rosemary, minced
- 3 garlic cloves, minced
Instructions
- Activate Yeast
Combine warm water, yeast, and honey. Let sit 5–10 minutes until foamy. - Mix Dry Ingredients
Whisk bread flour and sea salt in a large bowl. - Combine Wet & Dry
Add yeast mixture and 2 tbsp olive oil to flour. Stir until dough forms. - Knead
Knead on a floured surface for 5–7 minutes until smooth and elastic. - First Rise
Place dough in an oiled bowl, cover, and rise 1–1½ hours until doubled. - Prepare Topping
Mix olive oil, rosemary, and garlic. Set aside. - Shape Muffins
Grease muffin tin with oil or butter. Divide dough into 12 portions and place in the wells. - Second Rise
Cover and rise 20–30 minutes until puffy. Dimple tops with fingertips. - Add Topping
Spoon rosemary-garlic oil over each muffin. Sprinkle with finishing salt. - Bake
Bake at 400°F (200°C) for 15–18 minutes until golden brown. - Finish
Brush with melted butter while warm. Serve immediately or cool.
Notes
- Bread flour gives the best chewy focaccia texture.
- Don’t skip dimpling—the topping pools into the dough for bigger flavor.
- For crispier edges, add a little olive oil to the bottom of each muffin cup.
- Add shredded parmesan on top for a cheesy variation.
- Freeze leftover muffins for up to 3 months.
- Prep Time: 20 minutes
- rising time: 1 hour 30 minutes
- Cook Time: 18 minutes