Description
Soft, pillowy dough yields to a crisp golden top, releasing waves of garlic and rosemary aromatics with every bite, perfect for dunking into soups or enjoying warm with a drizzle of olive oil.
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 1 packet active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon coarse sea salt
- 2 tablespoons olive oil for brushing
Instructions
- In a small bowl combine warm water sugar and yeast and let sit 5 minutes until foamy.
- In a large bowl stir flour salt and olive oil then pour in the yeast mixture and knead until smooth and elastic about 5 minutes.
- Place dough in a lightly oiled bowl cover with a towel and let rise in a warm place 1 hour or until doubled in size.
- Preheat oven to 400°F and grease a 12-cup muffin tin with olive oil.
- Punch down the dough and divide into 12 equal pieces then press each piece into a muffin cup creating dimples.
- Top each muffin with minced garlic chopped rosemary and sprinkle with coarse sea salt.
- Brush the tops generously with olive oil and bake for 18 to 20 minutes until golden brown and crisp.
- Remove from oven and let cool 5 minutes before transferring to a wire rack.
Notes
- Ensure water is around 110°F to activate the yeast without killing it.
- Fresh rosemary yields the best aroma and flavor in the focaccia muffins.
- Deep dimples help hold the garlic rosemary topping and olive oil.
- Serve warm with an extra drizzle of olive oil or paired with soups.