Quick Breakfast Ideas Garlic Rosemary Focaccia Muffins
I reach for warm bread in the morning. These garlic rosemary focaccia muffins hit the spot. They bake fast. They feel light at the edge and soft in the middle. When time is tight, I keep pizza dough in the fridge. That choice gives me quick breakfast ideas that still taste homemade.
This quick focaccia bread recipe keeps things simple. We stir fresh rosemary with olive oil and chopped garlic. The smell fills the kitchen. I call this one my quiet hero for Breakfast Ideas. It fits right in with breakfast ideas that save time. I love rosemary recipes, so these muffins live on repeat.
Every bite brings a clean hit of salt and herb. The dimples hold the oil. You get a crisp top and a tender crumb. If you like a rosemary bread recipe you will like this too. For fans of recipes with rosemary, this bake makes sense. We eat one with eggs, then pack two more for the road.
Servings: 12 muffins
Ingredients
For the Muffins
- 1.5 pounds store bought pizza dough
- 1/2 cup extra virgin olive oil
- 8 cloves garlic finely chopped
- Leaves from 4 fresh rosemary sprigs finely chopped
- Flaky salt to taste
Instructions
For the Muffins
- Set the dough in a lightly oiled bowl at room temp until relaxed and puffy about 30 minutes.
- Brush a standard muffin pan with 1 teaspoon olive oil in each cup.
- Cut the dough into 12 even pieces. Shape each piece into a soft ball and set one ball in each cup. Do not press the air out.
- Heat the remaining oil over medium heat until warm. Take the pan off the heat. Stir in the garlic and the rosemary. Let it rest for 2 minutes.
- Spoon the oil mix over each dough ball. Sprinkle with flaky salt.
- Press dimples into the dough with two fingertips.
- Preheat the oven to 400 degrees. Bake 15 to 18 minutes until deep golden.
- Cool 5 minutes in the pan. Lift out and serve warm.