Focaccia Muffins with Roasted Garlic
Everything you love about traditional focaccia, just in adorable, grab-and-go muffin form. Soft inside, crisp around the edges, and topped with sweet, mellow roasted garlic that melts into the dough as it bakes.
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Servings: 9
Calories: 326kcal
Ingredients
- 4 cups bread flour
- 2 teaspoon kosher salt
- 1 tablespoon honey
- 7 g instant yeast
- 2 cups warm water
- ⅓ cup olive oil
- 20 garlic cloves
- Flaky sea salt
- Fresh rosemary optional
Instructions
Roast the Garlic
- Add 20 cloves of garlic to small baking dish and cover with olive oil until all the garlic is covered. Bake at 200F for two hours until nice and tender.20 garlic cloves
Bloom Yeast
- Combine warm water with honey and then add the yeast. Let bloom for 5-10 minutes.7 g instant yeast, 2 cups warm water, 1 tablespoon honey
- Make the Dough
- In a large bowl, whisk together flour, yeast mixture, and salt.4 cups bread flour, 2 teaspoon kosher salt
- Cover and let rest in a warm area for 1 hour.
- Grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process 8 times, rotating the bowl each time.
- Cover with olive oil and rotate the dough to make sure it is completely covered with the olive oil so it doesn't dry out. Cover tightly and refrigerate overnight for 12 hours or more.
- Prepare the Muffin Tin
- Drizzle a little olive oil into each cup of a standard 12-cup muffin tin. About ½ a tbsp.
- Portion the Dough
- Divide dough into 12 equal balls (about 80 grams each)
- Place one portion into each muffin cup.
- Cover and let rise in a warm area for two hours until puffy.
- Add Roasted Garlic
- Press deep dimples into the dough with oiled fingers.
- Blend the garlic or mash it with a fork. Spoon some roasted garlic onto each muffin. Optional, but you can also add a small sprig of thyme.
- Drizzle additional garlic oil on top.
- Bake
- Bake at 425°F for 18–23 minutes, or until golden with crisp edges.
- Finish & Serve
- Brush warm muffins with the roasted garlic oil.
- Sprinkle flaky sea salt and rosemary.Flaky sea salt, Fresh rosemary
- Serve warm.
Notes
Nutrition facts are only estimates.
Storage & Reheating
- Store: In an airtight container at room temp for 2 days.
- Freeze: Up to 2 months.
- Reheat: 350°F oven for 6–8 minutes to refresh the edges.
Nutrition
Calories: 326kcal | Carbohydrates: 45g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 520mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg