Rosemary. Garlic. Focaccia. Muffins.

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Warm Water (about 110°F (43°C) to activate yeast)
• 1 tsp Instant Yeast (active dry yeast works too)
• 1 tsp Granulated Sugar (helps yeast activation)
• 1 tsp Salt (fine sea salt)
• 4 tbsp Olive Oil (extra‑virgin; 2 tbsp for dough, 2 tbsp for rosemary‑garlic infusion)
• 2 sprigs Fresh Rosemary (leaves stripped and minced)
• 2 Garlic Cloves (minced fine)
• 1 tsp Coarse Sea Salt (sprinkle on top before baking)

Instructions

1. Mix Dough

   In a mixing bowl combine the flour, sugar, salt, and instant yeast. Add warm water and 2 tbsp olive oil, stir until a shaggy dough forms.

   Time: PT15M

2. Knead

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

   Time: PT5M

3. First Rise

   Place the dough back in the bowl, cover with a kitchen towel or plastic wrap, and let it rest at room temperature for 2 hours until doubled in size.

   Time: PT2H

   Temperature: Room Temperature

4. Portion into Muffin Pan

   Punch down the risen dough, divide it into 12 equal strips, and gently place each strip into a cup of the muffin pan.

   Time: PT5M

5. Dimple the Dough

   Using your fingertips, press deep dimples into the top of each dough strip, creating large air pockets.

   Time: PT5M

6. Prepare Rosemary‑Garlic Oil

   Finely mince the rosemary leaves and garlic cloves. Heat the remaining 2 tbsp olive oil in a small saucepan over medium‑high heat for about 30 seconds until fragrant; do not let it brown.

   Time: PT5M

   Temperature: Hot

7. Brush and Season

   Brush the hot rosemary‑garlic oil over each dimpled dough piece, then sprinkle with coarse sea salt.

   Time: PT2M

8. Bake

   Place the muffin pan in a pre‑heated oven and bake for 20 minutes, or until the tops are deep golden brown.

   Time: PT20M

   Temperature: 425°F

9. Cool and Serve

   Remove the pan from the oven, let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Instant Yeast: Active Dry Yeast
• Instead of Olive Oil: Canola Oil
• Instead of Fresh Rosemary: Dried Rosemary (½ tsp)
• Instead of Garlic Cloves: Garlic powder (¼ tsp)

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Measuring Cups and Spoons
• 12‑Cup Muffin Pan
• Oven
• Kitchen Towel or Plastic Wrap
• Small Saucepan
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Allow the dough to rest for 2 hours so it fully expands.
• Dimple the dough to create big air bubbles.
• Heat the rosemary‑garlic oil for only 30 seconds to avoid burning.
• Bake at a high temperature (425°F) until golden brown.

Chef Tips from the Video

• Use extra‑virgin olive oil for the most aromatic rosemary‑garlic infusion.
• Add a pinch of flaky sea salt on top just before baking for extra crunch.
• For an extra herb boost, toss whole rosemary sprigs in the oil before brushing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 2 months; reheat in oven.

Room temperature: Can sit at room temperature, covered, for 1 day.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate for a slow rise.
• Bake the muffins ahead of time and reheat briefly before serving.
• Freeze baked muffins; toast directly from the freezer for a quick snack.

Frequently Asked Questions