Rosemary Garlic Focaccia Muffins (Printable Page)

# What You Need:

→ For the Dough

01 - 360 g (3 cups) all-purpose flour
02 - 1½ tsp salt
03 - 1 tbsp sugar
04 - 2¼ tsp (1 packet) instant yeast
05 - 240 ml (1 cup) warm water
06 - 2 tbsp olive oil (plus more for brushing)

→ For the Topping

07 - 4 cloves garlic, roasted and chopped
08 - 2 tbsp fresh rosemary, finely chopped
09 - 2 tbsp olive oil
10 - Flaky sea salt, to finish

# How to Make It:

01 - In a large mixing bowl, combine flour, salt, sugar, and yeast.
02 - Add warm water and olive oil. Mix until a shaggy dough forms, then knead by hand or with a mixer for 6–8 minutes until smooth and elastic.
03 - Cover the bowl with a damp towel and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 200°C (400°F). Grease a standard 12-cup muffin tin with olive oil.
05 - Punch down the dough and divide into 12 equal pieces. Shape each into a ball and place in muffin cups.
06 - Gently press each dough ball to flatten slightly. Use your fingers to create dimples in each.
07 - Combine roasted garlic, rosemary, and olive oil. Spoon mixture over each muffin and sprinkle with flaky salt.
08 - Bake for 18–20 minutes, or until golden brown and crisp on top.
09 - Let cool slightly before serving.

# Helpful Tips:

01 - Add chopped olives or sun-dried tomatoes to the dough for variety.
02 - These muffins freeze well — reheat in a toaster oven for best texture.
03 - Serve warm with soup, salad, or olive oil and balsamic vinegar.

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