Garlic Rosemary Muffin Tin Focaccia
These mini focaccia breads are fluffy, flavorful, and infused with garlic and rosemary. Topped with sea salt and freshly cracked black pepper, they make a great appetizer or side dish.
Ingredients
- 2¼ cups 280g all-purpose flour
- 1 packet 2¼ teaspoons or 7g active dry yeast
- 1 teaspoon 4g sugar
- 1 teaspoon 5g salt
- ¾ cup 180ml warm water (about 110°F)
- ¼ cup 60ml extra virgin olive oil, plus more for brushing
- 2 cloves garlic finely minced
- 2 tablespoons fresh rosemary finely chopped (plus extra for garnish)
- Coarse sea salt for sprinkling
- Freshly cracked black pepper to taste
- Grated Parmesan cheese optional
- Chili flakes optional
Instructions
- In a small bowl, stir together the warm water, sugar, and yeast.
- Let sit for 5–10 minutes until foamy.
- In a large bowl, whisk the flour and salt.
- Add in the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Turn the dough out onto a floured surface.
- Knead for 5–7 minutes until smooth and elastic.
- See full steps with tips & photos → https://p4pd.org/garlic-rosemary-muffin-tin-focaccia/
Notes
- You can make the dough a day ahead and let it rise in the fridge overnight for added flavor.
- These mini focaccias are perfect for dipping in olive oil, balsamic vinegar, or your favorite sauce.