Quick Garlic Rosemary Focaccia Muffins
These delightful muffins offer a warm, fluffy interior infused with the rich aroma of garlic and the earthy scent of fresh rosemary. Ideal for a quick snack or a comforting addition to any meal.
Ingredients
Dough and Oil
- 1.5 lb 1 1/2 lb (680 g) refrigerated pizza dough Soft and pliable, this dough is the foundation of your muffins.
- 1 tablespoon 1 tablespoon olive oil For greasing the bowl to help the dough release effortlessly.
- 0.5 cup 1/2 cup (120 ml) extra virgin olive oil, divided The star ingredient that elevates the taste and aroma of your muffins.
Flavorings
- 6 large 6 large garlic cloves, finely chopped Adds depth and richness.
- 2 tablespoons 2 tablespoons finely chopped fresh rosemary leaves Provides an aromatic touch.
- 0.5 teaspoon 1/2 teaspoon freshly ground black pepper (optional) Adds a gentle warmth.
- 1.5 teaspoons 1 1/2 teaspoons flaky sea salt, plus more to taste Enhances flavor and adds a delightful crunch.
Instructions
Preparation
- Place the pizza dough in a lightly oiled bowl and let it sit at room temperature for 25-30 minutes.
- Preheat your oven to 400°F (200°C) and grease a muffin pan with olive oil.
- Cut the room-temperature dough into 12 equal pieces and form each piece into a loose ball.
- Place one ball in each oiled muffin cup and cover the pan with a kitchen towel, allowing it to rest for approximately 15 minutes.
Cooking
- Warm the remaining olive oil in a skillet over medium heat, then stir in the chopped garlic, rosemary, and optional black pepper, letting it sizzle for about 1 minute.
- Spoon the garlic-rosemary oil over the dough pieces and make deep dimples in each with your fingers.
- Sprinkle flaky sea salt over the tops and bake for 14-16 minutes.
- Let the muffins cool in the pan for about 5 minutes before using a small spatula to remove them.
Notes
Serve warm as an appetizer, with soups and salads, or as a snack. Customize with herbs or toppings for variation.