I bake these garlic rosemary focaccia muffins when friends drop by and want a warm nibble. They are quick, soft, and full of olive oil and herb. The kitchen smells like a tiny bakery. You lift one and hear a light crackle as the crust gives. We use Appetizer Recipes and fold in ideas from focaccia bread recipes, garlic bread recipes, and rosemary recipes. The batter reads simple. The result tastes rich. Each muffin pulls apart in tender layers that soak up soup or dip. I shaped the first batch in a muffin tin on a weeknight. The plan worked. It saved time and kept the crumb moist. These easy appetizer recipes fit game night and quiet dinners. They borrow from bread muffin recipes and savory muffin recipes. Make a tray and let the table do the rest.
Table of Contents
- 1 Key Takeaways
- 2 Easy Garlic Rosemary Focaccia Muffins Recipe
- 3 Ingredients for Garlic Rosemary Focaccia Muffins
- 4 How to Make Garlic Rosemary Focaccia Muffins
- 5 Tips for Making Garlic Rosemary Focaccia Muffins
- 6 Making Garlic Rosemary Focaccia Muffins Ahead of Time
- 7 Storing Leftover Garlic Rosemary Focaccia Muffins
- 8 Try these Appetizer next
- 9 Garlic Rosemary Focaccia Muffins
- 10 Nutrition
1 Key Takeaways
I bake these muffins when time runs short and guests smile at the door. The crumb stays soft. The crust turns light and crisp. Olive oil carries garlic and rosemary through every bite. This small bake fits a busy day and a slow evening. I write the method in clear steps so you can glide from bowl to pan with calm hands.
Each cup in the tin holds a tiny focaccia. The tops rise and dimple under oiled fingers. Sea salt lands on the surface and sparks flavor. The scent pulls people to the kitchen. You set the tray down and the room quiets for a second. Then the chatter starts again.
We keep this friendly. You will not need special tools. You will not need long rests. You mix. You rest once. You bake. You serve warm with soup or salad. I learned this on a weeknight when I needed a win. It delivered. It still does.
2 Easy Garlic Rosemary Focaccia Muffins Recipe
I stack this section with simple notes and real talk from Elena at Elena Cooks. Appetizer Recipes work best when the steps stay close and neat. Appetizer Recipes also shine when the flavor hits fast. Here you get both. The dough mixes in one bowl. The rise stays short. The bake moves quick. Garlic wakes the oil. Rosemary perks the crumb. Sea salt gives pop.
My first tray came out during a game night. I pulled the pan and a hush settled. Then we laughed and passed plates. The muffins felt warm in the hand and light in the mouth. A clean edge broke with a tiny crackle. The inside stayed tender and springy. I dipped one in olive oil and smiled. You might do the same.
If you love starter ideas, this bake fits right in. The shape stacks well for a party tray. The size helps with pacing. Folks grab one and circle back for another. The taste lines up with garlic bread cravings and with focaccia bread memories. I keep this in my set of easy appetizer ideas and I reach for it often.
3 Ingredients for Garlic Rosemary Focaccia Muffins
All purpose flour I use a steady flour that gives a soft crumb and a gentle chew. It holds the oil and keeps the muffin tender.
Bread flour A bit of stronger flour adds lift and light bite. It helps the dimples hold shape.
Instant yeast This quick yeast wakes fast in warm water. It pushes a steady rise without fuss.
Warm water The dough needs warmth for an easy mix and a smooth rest. I aim for water that feels like a warm bath.
Extra virgin olive oil The star that carries garlic and herb. It keeps the crumb lush and gives the crust a light sheen.
Fine sea salt Salt seasons the dough and sets the flavor. I add a little to the dough and a little on top.
Sugar A small spoon helps the yeast start fast and rounds the flavor.
Fresh rosemary I chop it fine so it threads through the crumb. The scent feels bright and woodsy.
Garlic Minced and stirred in at the end of the rise so it stays bold and sweet.
Flaky salt A sprinkle on top adds crunch and a clean finish.
4 How to Make Garlic Rosemary Focaccia Muffins
Step one Oil the pan Brush a twelve cup muffin tin with olive oil. Set it near your work space so you move fast later.
Step two Mix the dry In a large bowl whisk the all purpose flour the bread flour the instant yeast the sugar and the fine sea salt.
Step three Add wet Pour in warm water and the olive oil. Stir with a spoon until a shaggy dough forms and pulls from the sides.
Step four Brief knead Move the dough to a lightly oiled board. Knead for two minutes until the surface looks smooth.
Step five Rise Place the dough in an oiled bowl. Cover and rest until puffy for thirty to forty minutes in a warm spot.
Step six Add flavor Fold in minced garlic and chopped rosemary. The dough will smell bright and savory.
Step seven Shape Divide the dough among the cups. Dab each top with a touch of oil. Press dimples with oiled fingertips.
Step eight Bake Heat the oven to four hundred twenty five degrees Fahrenheit. Sprinkle flaky salt. Bake for thirteen to sixteen minutes until golden at the edge.
Step nine Rest and serve Cool five minutes. Lift out and serve warm with soup salad or a small dish of olive oil.
5 Tips for Making Garlic Rosemary Focaccia Muffins
Use fresh rosemary for a clean lift. Dried will work in a pinch. Rub it between fingers to wake the oil. For a crisper base warm the oiled tin in the oven for three minutes before filling. That trick gives a quick sizzle when the dough lands.
Salt the dough with care and keep a light hand with the flaky salt on top. You want bright flavor not a briny shock. If you like cheese grate a little parmesan and dust the warm muffins right after the bake. The heat helps it cling.
For party starter ideas that echo Appetizer Recipes think size and speed. Bake two trays. Rotate them once. Place the muffins on a board with olives and sliced tomatoes. People will build small plates and the room will hum.
6 Making Garlic Rosemary Focaccia Muffins Ahead of Time
I mix the dough in the morning and chill it after the first rise. Cold slows the yeast and builds flavor. When guests plan to arrive I warm the dough on the counter and finish the steps. The schedule feels easy and the bake lands right on time.
You can parbake for nine minutes and cool. Store the pan covered. When you need warm muffins set the oven hot and finish the bake for five to six minutes. The crust will color and the centers will set. This move helps when you host a crowd.
If you build a small plate ideas board this method keeps the flow smooth. The tray comes out on cue. The scent returns. The second wave of bites wins as many smiles as the first. Appetizer Recipes that scale without stress earn a permanent spot in the binder.
7 Storing Leftover Garlic Rosemary Focaccia Muffins
Store leftovers in a box that seals well. Keep at room temp for one day. Warm in a low oven to refresh the crust. The crumb will spring back and the garlic will wake again.
For longer storage place the muffins in a freezer bag and press out extra air. Freeze for one month. Reheat from frozen in a three hundred fifty degree oven for eight to ten minutes. They will taste close to fresh.
Leftovers make fine lunch sides. Split a muffin and toast it in a pan. Add sliced tomatoes and a few leaves of arugula. The simple stack eats like a cafe snack and fits the spirit of easy party food and finger food ideas.
8 Try these Appetizer next
9 Garlic Rosemary Focaccia Muffins
Appetizer Recipes Garlic Rosemary Focaccia Muffins
Ingredients
For the Dough
- 2 cups all purpose flour
- 1 cup bread flour
- 2 teaspoons instant yeast
- 1 and one quarter cups warm water
- 1 third cup extra virgin olive oil plus more for the pan
- 1 teaspoon fine sea salt
- 1 teaspoon sugar
For the Flavor
- 3 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 1 teaspoon flaky salt for topping
Instructions
Make the Dough
- Oil a twelve cup muffin tin and set it near the work area.
- In a bowl whisk the flours yeast sugar and fine salt.
- Stir in warm water and the olive oil until a sticky dough forms.
- Knead on a lightly oiled surface for two minutes to smooth the dough.
- Place in an oiled bowl cover and let rise until puffy about thirty to forty minutes.
Add Flavor and Bake
- Heat the oven to four hundred twenty five degrees Fahrenheit.
- Fold in the minced garlic and chopped rosemary.
- Divide the dough among the muffin cups. Dab the tops with a little olive oil.
- Press dimples with oiled fingertips. Sprinkle with flaky salt.
- Bake until golden at the edges and set in the centers about thirteen to sixteen minutes.
- Cool five minutes then lift out and serve warm.
Serve
- Brush with a touch more olive oil if you like.
- Pair with soup a fresh salad or a small dish of olive oil and balsamic for dipping.
10 Nutrition
Serving size one muffin. Calories one hundred eighty. Sodium two hundred thirty milligrams. Fat seven grams. Saturated fat one gram. Carbohydrates twenty six grams. Fiber one gram. Protein four grams. Values are estimates for home cooking and will vary with brands and oven heat.
Recipe by Elena for Elena Cooks. Find more ideas at Elena Cooks. Short keywords used garlic focaccia rosemary. Longtail keywords used garlic rosemary muffin olive oil muffin bread mini focaccia muffins.
Leave a Comment