Description
Delightful twist on traditional focaccia in convenient muffin form, infused with garlic and rosemary.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 3/4 cup warm water (110°F)
- 3 cloves fresh garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a muffin tin with olive oil.
- In a bowl, mix warm water and instant yeast; let sit for 5 minutes until frothy.
- In a large mixing bowl, whisk together flour and salt.
- Stir in minced garlic and chopped rosemary into the yeast mixture, then add to the dry ingredients along with olive oil.
- Mix until just combined.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 30 minutes until doubled in size.
- Spoon the batter into muffin tins until two-thirds full and bake for 20-25 minutes until golden brown.
Notes
Store leftover muffins in an airtight container; freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg