Quick Garlic Rosemary Focaccia Muffins
These delectable muffins combine the rich flavors of garlic and rosemary with the soft texture of focaccia, making them a perfect side for any meal.
Ingredients
Main Ingredients
- 1.5 lb refrigerated pizza dough This pre-made dough saves time without compromising on taste.
- 1 tablespoon olive oil (for greasing) Ensures muffins don’t stick and adds richness.
- 0.5 cup extra virgin olive oil, divided Rich, fruity olive oil infusing robust taste.
- 6 large garlic cloves, finely chopped Adds aromatic warmth.
- 2 tablespoons finely chopped fresh rosemary leaves Adds a fragrant touch and piney flavor.
- 0.5 teaspoon freshly ground black pepper Optional, adds subtle heat.
- 1.5 teaspoons flaky sea salt, plus more to taste Provides essential crunch.
Instructions
Preparation
- Place the refrigerated pizza dough in a lightly oiled bowl. Cover and let it sit at room temperature for 25-30 minutes.
- Preheat your oven to 400°F (200°C) and grease a standard 12-cup muffin pan generously with olive oil.
- Cut the dough into 12 equal pieces, roll each into balls, and place into the prepared muffin cups, filling halfway.
- Cover the muffin pan with a towel and let the dough rest near the warm oven for about 15 minutes.
- Warm the remaining olive oil in a skillet over medium heat. Add the garlic, rosemary, and optional black pepper. Sizzle for about 1 minute until fragrant.
- Spoon the garlic-rosemary oil over each dough ball, making dimples in the dough to allow oil to seep in. Sprinkle with flaky sea salt.
- Bake in the preheated oven for 14-16 minutes until golden brown and crispy on top.
- Cool in the pan for 5 minutes before gently removing and serve warm.
Notes
Experiment with herbs like thyme or oregano. For a cheesy twist, add grated Parmesan or mozzarella before baking. Store leftovers in an airtight container for up to 2 days or freeze for up to three months. Reheat in the oven at 350°F (175°C).