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Garlic Rosemary Muffins

Highlighted in: Fresh Breads Anyone Can Make

These mini garlic rosemary breads make the perfect cheat's focaccia. Start with pizza dough, place it in muffin trays brushed with olive oil, and let them rise in a cozy spot near the oven. To finish, add those signature grooves with your fingers, drizzle with a herby garlic-infused oil, and bake until crispy outside and fluffy inside. Handle the dough gently for the best texture, and let it work its magic during resting time. Every bite is full of delicious herb and garlic notes!
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Una donna con un cappello a coda di cavallo e un vestito nero.
Écrit par Kylie
Last modified on Tue, 08 Apr 2025 23:38:22 GMT
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Garlic Rosemary Muffins | kylierecipes.com

Turn plain store-bought pizza dough into tasty Garlic Rosemary Focaccia Muffins that bring Italian bakery vibes straight to your home. Their crispy golden tops, fragrant herbs, and soft centers will take any meal from basic to wow-worthy.

Since figuring out this muffin-style focaccia trick, I can't stop making them. There's something almost magical about how the oil creates that crunchy outside while keeping the inside incredibly soft.

Key Ingredients Breakdown

  • Pizza dough: Must be at room temp for the right texture
  • Extra virgin olive oil: Don't grab the cheap stuff, flavor matters here
  • Fresh rosemary: The dried kind just won't cut it
  • Fresh garlic: Skip the jar of pre-minced for best results
  • Flaky salt: That final sprinkle makes all the difference
  • Quality muffin tin: Helps everything bake evenly

Simple Cooking Instructions

Getting The Dough Ready:
Let dough sit out completely. Cut it up with gentle hands. Roll into small balls. Keep them covered as they rest. Touch as little as possible.
Flavoring The Oil:
Warm oil slowly. Mix in garlic bit by bit. Look for light golden color. Take it off the heat quick. Allow flavors to blend together.
Setting Up Muffins:
Coat tin wells thoroughly. Drop dough balls carefully. Push in little dents. Scatter herbs all around. Pour oil generously.
Cooking Through:
Make sure oven's fully hot. Keep an eye on the color. Turn pan if needed. Test if done. Let cool briefly.
Last Touches:
Sprinkle with final salt. Add a bit more oil. Top with extra fresh herbs. Enjoy while warm. Offer more oil for dipping.
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Easy Garlic Rosemary Focaccia Muffins | kylierecipes.com

I came up with this recipe after wandering through Italy and falling head over heels for their traditional focaccia.

Smart Oven Techniques

After baking countless batches, I've learned getting the oven temp right is super important. When you start with a fully heated oven, you'll get that perfect golden crust every time. I always peek at them around 12 minutes and tweak the cooking time if needed.

Prep-Ahead Tricks

These taste amazing fresh, but you can do some work ahead of time. I often mix the garlic-herb oil earlier in the day to let those flavors really come together. You can also divide your dough into the muffin tin, cover it with plastic wrap, and stick it in the fridge for up to 4 hours before baking.

Keeping Them Fresh

They're best hot from the oven, but leftover muffins stay good in a sealed container on your counter for a couple days. To perk them up, I pop them in a 350°F oven for about 5-7 minutes. The outside gets crispy again, though they're still pretty tasty at room temp too.

Ways To Serve Them

These muffins work perfectly with pasta or hearty bowls of soup. When friends come over, I put out small dishes of olive oil mixed with balsamic for dipping. You can even cut them in half to make amazing little sandwiches.

Mix-Up Suggestions

I've tried lots of different versions over time. Adding some sun-dried tomatoes gives them a Mediterranean feel, and caramelized onions bring a nice sweetness. If you love cheese, try sprinkling some Parmesan on top before they go in the oven.

Fixing Common Problems

If your muffins get stuck in the pan, try using more oil next time. If the tops brown too fast but they're still doughy inside, just lay some foil over them for the rest of the baking time.

Easy Garlic Rosemary Focaccia Muffins Save it
Easy Garlic Rosemary Focaccia Muffins | kylierecipes.com

These Garlic Rosemary Focaccia Muffins have become my go-to bread recipe. That perfect mix of crunchy outside, fluffy inside, and amazing herb flavor really makes any meal special. I've served them at everything from casual family dinners to fancy parties, and they always get rave reviews.

FAQ sur la recette

→ What happens if I knead too much?
Overmixing pushes the air out, making the muffins dense instead of airy and light.
→ Can I swap the herbs?
Sure, try thyme, oregano, or even sage for different flavors.
→ Why warm the oil with garlic and herbs?
It helps the flavors soak into the oil, spreading that delicious taste evenly.
→ Can I make these early?
They're tastiest warm out of the oven but can be reheated to bring back the crispiness.
→ Why let the dough rise near the oven?
The oven's heat makes the dough puff up better for a fluffier outcome.

Garlic Rosemary Muffins

Soft and flavorful mini breads baked in muffin tins, using pizza dough blended with rich garlic, rosemary, and olive oil for a hint of Italian goodness.

Préparation
30 minutes
Temps de cuisson
15 minutes
Durée totale
45 minutes
Écrit par: Kylie

Type de recette: Breads & Muffins

Niveau de difficulté: Simple

Cuisine: Italian

Quantité obtenue: 12 Nombre de portions (12 muffins)

Régimes: Végétarien(ne), Sans produits laitiers

Composition

→ Base

01 Pre-made pizza dough (1.5 lbs)
02 Good-quality olive oil (just under ½ cup)

→ Aromatics & Seasonings

03 Whole garlic (8 cloves)
04 4 rosemary sprigs (fresh)
05 Coarse salt flakes

Étapes de réalisation

Étape n°01

Let the dough warm up to room temp in a greased bowl, then divide it into 12 equal parts while handling gently.

Étape n°02

Drizzle about 1 teaspoon of olive oil in each cup of the pan.

Étape n°03

Shape dough bits softly into balls, set them in the greased muffin tray, cover, and leave somewhere warm while the oven heats to 400°F.

Étape n°04

Finely mince rosemary leaves and garlic cloves, setting them aside for later use.

Étape n°05

Heat the olive oil on the stove until it's warm (a water droplet sizzle test works). Take off heat and stir in the chopped garlic and rosemary.

Étape n°06

Drizzle the herby oil generously over the dough, using your fingers to poke dimples into the dough, pushing the seasoning into the indentations.

Étape n°07

Pop the pan into the oven for 14-16 minutes. If they're browning too fast, cover them with foil.

Détails supplémentaires

  1. Canned dough works too if fresh isn't an option.
  2. Don't knead dough too much to keep it airy.
  3. Letting it rest really makes the texture and taste better.
  4. More olive oil means better results, so don't skimp!

Outils et ustensiles nécessaires

  • Cupcake tray
  • Dough cutter
  • Sharp blade
  • Clean kitchen cloth

Informations sur les allergènes

Vérifie les ingrédients pour repérer d’éventuels allergènes et consulte un expert médical en cas de doute.
  • Dough has gluten in it.

Apports nutritionnels (par portion)

Ces données sont uniquement indicatives et ne se substituent pas à un avis médical professionnel.
  • Kcal: 143
  • Matières grasses: 2 gr
  • Glucides: 28 gr
  • Protéines: 5 gr