If you love the pillowy, olive-oil-infused texture of traditional focaccia but want the convenience of an individual serving, these Garlic Focaccia Muffins are an absolute must-try. Loaded with melted Cheddar and sharp Parmesan cheese, they are baked directly in a muffin tin for perfect, pull-apart portions.
The Magic of Bloomed Yeast
To achieve a wonderfully airy and soft interior, this recipe starts by “blooming” the dry yeast in warm water and a pinch of sugar. The sugar acts as food for the yeast, activating it rapidly so that the dough rises beautifully in just one hour.
Building the Savory Crust
Traditional focaccia relies on a generous amount of fat to create its signature crispy bottom and edges. This recipe achieves that by incorporating olive oil directly into the dough, while the tops are bathed in a fragrant, homemade rosemary-garlic butter right before baking. As the muffins bake, the butter melts down the sides of the tin, practically frying the exterior to a perfect golden brown.
Also Read : Buckwheat Soba Tiger Salad
Garlic Focaccia Muffins
10
servings20
minutes22
minutes187
kcalIngredients
The Dough:
1/2 cup warm water
1 1/8 teaspoons dry yeast
1/4 teaspoon white sugar
1 1/2 cups all-purpose flour
1 1/2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
The Garlic Butter Topping:
1 tablespoon butter, softened
1 teaspoon chopped fresh rosemary
1 teaspoon minced garlic
Directions
- Prep the Tin: Preheat the oven to 375°F (190°C). Line a 6-cup muffin tin with paper muffin cups.
- Bloom the Yeast: In a medium-sized bowl, add the warm water, dry yeast, and white sugar. Stir gently, then let the mixture sit for 5 minutes, or until the yeast has fully bloomed and looks frothy on top.
- Mix the Dough: To the bloomed yeast mixture, add the all-purpose flour, olive oil, sea salt, shredded Cheddar cheese, and grated Parmesan cheese. Mix until a shaggy dough begins to form.
- Knead: Turn the dough out onto a clean work surface. Knead the dough for 4 to 5 minutes, or until all the ingredients are fully incorporated and the dough forms a smooth, shiny ball.
- Let it Rise: Place the kneaded dough back into the bowl, cover it tightly with plastic wrap, and let it rest in a warm place until it has doubled in size, about 1 hour.
- Portion: Punch the risen dough down to deflate it, then break it into 6 even parts. Roll each part into a soft, smooth ball, and place each ball into the prepared muffin tin.
- Make the Topping: In a small bowl, add the softened butter, chopped fresh rosemary, and minced garlic. Mash them together with a spoon until thoroughly combined. Gently spread a small amount of this butter mixture over the top of each dough ball.
- Bake: Bake the muffins in the preheated oven for 15 minutes, then check them for color. Continue to bake until they are a deep, golden brown, about 5 minutes more.
- Serve: Let them stand in the pan for 5 minutes, then serve warm!
Notes
- Water Temperature: Make sure your water is warm (around 105°F to 110°F), but not hot! If the water is too hot, it will kill the yeast and your muffins will not rise.
- Cheese Variations: Feel free to swap the Cheddar for Asiago, Gruyère, or Monterey Jack depending on what you have in your fridge.
