Mini focaccia loaves infused with garlic, rosemary, and olive oil, with a golden, crispy exterior and a soft, tender interior.
- Prep Time: 20 minutes (plus approximately 1 to 1½ hours total rising time)
- Cook Time: 18–25 minutes
- Total Time: 1 hour 40 minutes to 2 hours
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Active dry yeast
- Sugar
- Salt
- Warm water
- Extra-virgin olive oil (plus extra for brushing and the pan)
- Fresh garlic, minced
- Fresh rosemary, chopped
- Coarse sea salt, for topping
- Freshly cracked black pepper (optional)
- Grated Parmesan or chili flakes (optional toppings)
Instructions
- Combine warm water, sugar, and yeast. Let sit until foamy.
- In a bowl, whisk flour and salt. Add yeast mixture and oil, stirring until dough forms.
- Knead the dough for about 5–10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for about 60 minutes until doubled.
- Punch down the dough, divide it into 12 balls. Place each in a well-oiled muffin tin.
- Cover and let rest for 20–30 minutes.
- Combine olive oil with garlic and rosemary. Brush over dough and press to form dimples.
- Sprinkle with sea salt, pepper, and optional cheese or flakes.
- Preheat oven to 375°F (190°C). Bake 18–25 minutes until golden brown.
- Let cool slightly before serving.
Notes
- For a cheesy twist, sprinkle mozzarella or Parmesan on top before baking.
- For a Mediterranean-style, fold in olives or sun-dried tomatoes and sprinkle with oregano.
- For a whole grain version, swap half the flour for whole wheat.
- For a spicy version, add red chili flakes to the olive-garlic mix.
- For different herbs, swap rosemary for thyme, oregano, or sage.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
