Description
These no-knead garlic rosemary focaccia muffins deliver a crispy crust and soft, pillowy center. Baked in muffin tins, they’re ideal individual portions full of savory, aromatic flavor—perfect for snacks, sides, or sharing.
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast (or active dry yeast)
- 1 cup warm water
- 2 tbsp extra-virgin olive oil (plus more for greasing and topping)
- 1 tsp honey (or sugar)
- 1 tsp salt
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- Sea salt or finishing salt, for topping
- 1 tbsp melted butter (optional, for brushing after baking)
Instructions
- In a bowl, combine warm water, yeast, and honey (or sugar). Let sit until foamy, about 5–10 minutes.
- Add flour, salt, and olive oil. Stir until a sticky dough forms.
- Coat dough with olive oil, cover, and refrigerate overnight (at least 8–10 hours).
- The next day, deflate dough, pat into a rectangle, and divide into 12 pieces.
- Grease a muffin pan with olive oil and place each dough piece into a muffin well. Cover and let rise for about 2 hours.
- Meanwhile, gently heat olive oil in a pan. Add minced garlic and chopped rosemary. Remove from heat once aromatic.
- Preheat oven to 450°F (230°C). Dimple tops of risen dough, drizzle garlic-rosemary oil over each muffin.
- Bake for 20 minutes or until golden brown.
- Optionally, brush muffins with melted butter and sprinkle with finishing salt before serving.
Notes
- Overnight chilling enhances flavor and texture.
- Use mini muffin tins for bite-sized versions.
- Swap honey with maple syrup for a vegan version.
- Freeze leftovers and reheat in oven to restore crispiness.
- Try adding olives, tomatoes, or cheese for variation.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
