Rosemary Garlic Focaccia Muffins

$To make delicious Rosemary Garlic Focaccia Muffins, you need these main ingredients: - 2 cups all-purpose flour - 1 cup warm water (110°F) - 1 packet (2 1/4 teaspoons) active dry yeast - 1 teaspoon sugar - 1/4 cup olive oil (plus more for drizzling) - 2 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried) - 1 teaspoon sea salt (plus more for topping) - Freshly cracked black pepper to taste These ingredients work together to create a soft muffin with a flavorful crust. If you want to boost the flavor of your muffins, consider adding: - Grated Parmesan cheese for a salty kick - Chopped olives for a briny taste - Sun-dried tomatoes for a sweet and tangy flavor - A pinch of red pepper flakes for some heat These additions can take your muffins to the next level. You will need a few tools to make these muffins: - A large mixing bowl for combining ingredients - A small bowl for proofing the yeast - A muffin tin to shape the muffins - A kitchen towel to cover the dough while it rises - An oven to bake the muffins Having these tools ready will make your cooking process smoother. {{ingredient_image_1}} First, warm up one cup of water. The water should feel warm, like a comfy bath, around 110°F. In a small bowl, mix this warm water with one teaspoon of sugar. Then, add the packet of active dry yeast. Let this sit for 5 to 10 minutes. You want to see bubbles forming on the surface. This means the yeast is alive and ready to work its magic. In a large bowl, add two cups of all-purpose flour, one teaspoon of sea salt, two minced garlic cloves, and two tablespoons of chopped rosemary. Stir these dry ingredients well. Next, make a well in the center. Pour in the frothy yeast mixture and 1/4 cup of olive oil. Mix everything until a sticky dough forms. Then, sprinkle a bit of flour on your counter. Knead the dough for about five minutes until it feels smooth and soft. After kneading, place the dough in a greased bowl. Cover it with a clean kitchen towel. Let it rise in a warm spot for about one hour. It should double in size. Preheat your oven to 375°F. Once the dough is ready, punch it down gently. Divide it into 12 equal portions. Roll each piece into a ball and place them in a greased muffin tin. Use your fingers to create dimples on top of each muffin. Drizzle olive oil on them and sprinkle with sea salt and black pepper. Allow the muffins to rise for another 20 minutes before baking. Bake them for 20 to 25 minutes until they turn golden brown. Let them cool in the tin for a few minutes, then transfer them to a wire rack. Enjoy the aroma as they cool! To get soft and fluffy muffins, start with warm water. It should feel like a cozy bath, around 110°F. Mix the yeast and sugar in this warm water. Wait until it gets frothy, which usually takes about 5 to 10 minutes. This step is key because it wakes up the yeast. When mixing dry ingredients, use all-purpose flour and sea salt. Knead the dough for about 5 minutes on a floured surface. You want it smooth and slightly sticky. Let it rise in a warm spot until it doubles in size. This gives the muffins their light texture. If you have extra muffins, cool them down first. Place them in an airtight container. They will stay fresh for about 2 to 3 days at room temperature. For longer storage, wrap each muffin in plastic wrap. Then, place them in a freezer bag. They can last for up to 3 months in the freezer. When you want to enjoy one, just thaw it at room temperature or warm it in the oven. To boost flavor, try adding more herbs. Thyme or oregano can mix well with rosemary. You can also fold in sun-dried tomatoes or olives for a savory twist. For a cheesy delight, add shredded parmesan or mozzarella inside each muffin. This makes them even more tasty. Drizzling extra olive oil before baking gives a nice, golden crust. You can also sprinkle coarse sea salt on top for a crunchy finish. Pro Tips Use Fresh Ingredients: Always opt for fresh rosemary and garlic for the best flavor. Dried herbs can work in a pinch, but fresh ingredients will elevate your focaccia muffins significantly. Temperature Matters: Ensure your water is warm but not hot to activate the yeast properly. Water that is too hot can kill the yeast, resulting in dense muffins. Don’t Rush the Rise: Allow the dough to rise until it has doubled in size for the best texture. A warm, draft-free environment will help the dough rise effectively. Experiment with Toppings: Feel free to get creative with toppings! Try adding coarse sea salt, different herbs, or even a sprinkle of cheese before baking for added flavor. {{image_2}} You can change the flavor of your focaccia muffins by using different herbs. Try thyme, oregano, or basil. Each herb gives a unique taste. For a fresh twist, mix herbs like parsley with rosemary. This way, you get a new flavor each time. Imagine biting into a warm muffin and finding melted cheese inside! To make cheese-filled focaccia muffins, add a small piece of cheese in the center. Mozzarella or feta works well. Simply take a portion of dough, flatten it, and place the cheese inside. Then, seal it up before baking. The result is a savory surprise in every bite! You can still enjoy rosemary garlic muffins if you need a gluten-free option. Use gluten-free all-purpose flour instead of regular flour. Make sure the flour has xanthan gum to help with texture. Follow the same steps in the recipe. Your muffins will still be fluffy and full of flavor. Enjoy the taste without the gluten! To store unbaked dough, keep it in a greased bowl. Cover the bowl tightly with plastic wrap. This helps keep moisture in. Place it in the fridge if you plan to use it later. The dough can last up to 24 hours in the fridge. When ready to bake, let it sit at room temperature for 30 minutes. This allows the dough to rise again before shaping. To keep your baked muffins fresh, let them cool completely. Once cool, place them in an airtight container. This helps prevent them from drying out. You can also wrap each muffin in plastic wrap for extra protection. Store them at room temperature for up to three days. If you want them to last longer, consider refrigeration. Freezing muffins is a great way to save them for later. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. After that, place them in a freezer bag. Remove as much air as possible from the bag. Muffins can be frozen for up to three months. When ready to eat, thaw them overnight in the fridge. You can also warm them in the oven for a few minutes before serving. Yes, you can use instant yeast. Instant yeast works well and does not need to be proofed. You can mix it directly with the dry ingredients. Use the same amount as active dry yeast. Keep in mind that your dough may rise a bit faster. These muffins pair well with many dishes. Here are a few ideas to try: - Herb-infused olive oil for dipping - A fresh salad with a light dressing - Soups, like tomato or minestrone - Cheese platters with soft cheeses - Roasted vegetables for a hearty side To check if your muffins are done, tap the tops lightly. They should sound hollow. You can also insert a toothpick into the center. If it comes out clean, your muffins are ready. The tops should be golden brown and slightly firm to the touch. Enjoy that warm, savory aroma! In this post, we covered key ingredients and tools for making muffins. I guided you through each step, from prepping the yeast to baking. You learned tips for perfect texture and how to store leftovers. Plus, we explored fun variations, including gluten-free options. Remember, making muffins can be simple and fun! Keep experimenting and enjoy the process.$

Discover the delightful recipe for Rosemary Garlic Focaccia Muffins, where homemade focaccia bread meets easy rosemary muffins! These Garlic Olive Oil Muffins are perfect for any occasion and are simple to make. With just a few ingredients, you’ll have a flavorful treat that is sure to impress. Try this focaccia muffins recipe today and elevate your baking skills! Save this delicious recipe and enjoy! #FocacciaMuffins #RosemaryGarlicFocaccia #EasyMuffins #HomemadeBread

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Ingredients

2 cups all-purpose flour

1 cup warm water (110°F)

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon sugar

1/4 cup olive oil (plus more for drizzling)

2 cloves garlic, minced

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

1 teaspoon sea salt (plus more for topping)

Freshly cracked black pepper to taste

Instructions

In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes, or until frothy.

In a large mixing bowl, combine flour, salt, minced garlic, and chopped rosemary.

Create a well in the center of the dry ingredients, then add the frothy yeast mixture and olive oil.

Mix until a sticky dough forms, then knead the dough on a floured surface for about 5 minutes, or until smooth.

Place the dough into a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

Preheat your oven to 375°F (190°C).

Grease a muffin tin with olive oil or line with muffin liners.

After the dough has risen, punch it down and divide into 12 equal portions. Shape each portion into a ball and place in the muffin tin.

Use your fingers to create dimples in the tops of each muffin. Drizzle them with olive oil and sprinkle with sea salt and black pepper.

Let the dough rise for another 20 minutes before baking.

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Allow to cool slightly in the tin before transferring to a wire rack.

Prep Time, Total Time, Servings: 15 mins | 1 hr 30 mins | 12 muffins

- Presentation Tips: Serve warm with a side of herb-infused olive oil for dipping, and garnish with a sprig of rosemary on each muffin for an elegant touch.