Garlic Rosemary Muffins

These Herb Garlic Mini Focaccias turn classic Italian bread into handy muffin-sized portions. I came up with this idea when I wanted something fancy with my soup but was short on time. When these bake, the fresh rosemary and garlic combo fills your home with the most amazing smell.

I first baked these little breads for a small get-together where I needed something to go with my homemade pasta. Everyone thought I'd bought them from a fancy bakery until they watched me pull the second batch from the oven.

Ingredients

• All purpose flour: Makes the base for these airy yet chewy mini breads
• Active dry yeast: Creates the perfect lift without being fussy
• Warm water at about 110°F: Wakes up the yeast without harming it
• Olive oil: Delivers that unmistakable focaccia feel and taste
• Fresh garlic cloves: Way tastier than anything from a jar
• Fresh rosemary: Gives an earthy scent that dried stuff just can't match
• Sea salt flakes: Adds that bakery-style crunch on top
• Sugar: Feeds the yeast without making your breads sweet
• Black pepper: Brings a gentle heat that works with all the other flavors
• Parmesan cheese (optional): Tops things off with a tasty savory kick

Step-by-Step Instructions

Proof the Yeast:

Mix the warm water (about 110°F) with sugar and your active dry yeast in a small bowl. Let it sit quietly for 5-10 minutes until you notice a bubbly foam on top. This step checks that your yeast is good to go before you start making the dough.

Mix the Dough:

In a big bowl, throw together your flour, salt, black pepper, chopped garlic, and snipped rosemary. Pour in your bubbly yeast mixture and add 2 tablespoons of nice olive oil. Stir with a wooden spoon until everything comes together in a rough-looking dough that grabs all ingredients from the bowl.

Knead the Dough:

Dump your dough onto a lightly floured counter. Push and fold with your hands for 8-10 minutes until it feels smooth and stretchy. The dough's ready when you poke it and it bounces back. This workout for the dough helps build the texture that makes these breads so good.

First Rise:

Put your kneaded dough in a bowl lightly coated with olive oil. Flip the dough once so it gets a thin oil coating, then cover the bowl with a kitchen towel or plastic wrap. Let it grow in a warm spot with no drafts for about an hour, until it's twice as big. You'll know it's done when you poke it gently and the dent stays put.

Shape Muffins:

After it rises, gently push down on the dough with your fingers. Cut it into 12 even pieces. Roll each piece into a ball by cupping your hands around it and moving in circles. Put each ball into a greased muffin tin, pressing down a bit so they touch the bottom of each cup.

Second Rise:

Cover your muffin tin with a clean towel and let the dough balls puff up again for about 30 minutes. They should look noticeably bigger and fill more of the cups. This extra rise makes them light and airy inside.

Bake:

Heat your oven to 375°F while the dough finishes rising. Just before baking, brush the tops with plenty of olive oil, then sprinkle with more fresh rosemary, sea salt flakes, and Parmesan if you want. Bake for 20-25 minutes until they turn a rich golden brown. When done, they'll sound hollow if you tap their bottoms.

Cool and Serve:

Let the muffins cool in the tin for about 5 minutes before taking them out. Then move them to a wire rack to cool a bit more before eating. They taste best while still warm when the outside is crispy and the inside is soft and fluffy.

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Fresh rosemary really steals the show in these mini breads. I've got rosemary growing in my backyard and nothing beats the smell of just-cut sprigs. One night, my kid and I made these using rosemary we'd just picked, and she said it was the tastiest bread she'd ever had. Food just seems to taste better when you've grown some of it yourself.

Make Ahead and Storage

You can prep these mini focaccias right up to the shaping part, then stick them in the fridge overnight for their second rise. This slow, cold rise actually makes them taste even better. Just take them out about 30 minutes before you want to bake them so they can warm up a bit, then bake as usual.

After they've cooled all the way, keep any extras in a sealed container at room temp for up to 2 days. If you want to save them longer, pop them in a freezer bag for up to 3 months. When you're ready to eat them, let them thaw on the counter, then warm in a 350°F oven for 5 minutes to get that crispy outside back.

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Perfect Pairings

These tasty breads go great with Italian foods. Try them with a chunky vegetable soup, a plate of cold cuts and cheeses, or alongside pasta with red sauce. The garlic and rosemary flavors really shine when paired with tomato dishes.

For a morning meal, try them split open, toasted and topped with ricotta cheese and a bit of honey drizzled over. The mix of herbs and sweetness creates an amazing taste that'll wake up your mouth. It's a surprising combo that works incredibly well.

Troubleshooting Tips

If your dough feels too sticky while kneading, don't dump in loads more flour. A slightly tacky dough makes for lighter, softer bread. Instead, put a bit of oil on your hands to make handling easier.

The best room temp for dough rising is between 75°F and 85°F. If your kitchen's colder, put the covered dough by a sunny window or on top of your oven while it preheats. If your dough isn't rising much, put a bowl of hot water in your oven next to the dough to create a warm, steamy spot that'll help it grow.

Frequently Asked Questions

→ How do I make sure my yeast is working?

Dissolve yeast in warm water with a little sugar. If it gets frothy after 5-10 minutes, it's ready to go.

→ Can I swap out fresh rosemary for dried?

Absolutely. Just use about half as much dried rosemary since it's more potent.

→ How can I stop muffins from sticking?

Use paper liners or generously grease your tin with oil to make sure they pop out easily.

→ Why is the second rise important?

It gives the dough time to expand, making the muffins extra soft and fluffy before baking.

→ What's the best way to store leftovers?

Keep them in a container with a tight lid for up to two days at room temperature. Warm them up before serving for the best taste.