Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm water (105-115°F)
- 1 packet (2 1/4 teaspoons) instant dry yeast
- 1 teaspoon kosher salt (plus extra for topping)
- 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon flaky sea salt (for finishing)
Instructions
- Step 1: Combine the instant yeast and warm water in a large bowl and let stand for 5 minutes until slightly foamy. Add the flour, 1 teaspoon of kosher salt, and 1/4 cup of the olive oil to the wet ingredients and stir until a shaggy, cohesive dough forms.
- Step 2: Cover the bowl loosely with plastic wrap and let the dough rise in a warm place for 30 minutes. Meanwhile, preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin with a small amount of olive oil.
- Step 3: Punch down the dough gently and divide it evenly into 12 portions (they will be very sticky). Place one portion of dough into each cup of the prepared muffin tin. Allow the dough to rest for 10 minutes while you prepare the topping.
- Step 4: Combine the remaining 2 tablespoons of olive oil with the minced garlic and chopped rosemary. Gently press down on the center of each muffin dough with your fingertip (the classic focaccia dimple). Brush or drizzle the seasoned oil mixture generously over the top of each muffin.
- Step 5: Sprinkle the tops of the muffins with the flaky sea salt. Bake for 15 to 18 minutes, or until the muffins are golden brown and cooked through. Remove from the oven and transfer the focaccia muffins to a wire rack to cool slightly before serving.
Notes
- If you have any leftovers, store the completely cooled muffins in an airtight container at room temperature for up to two days to maintain freshness.
- To refresh the crisp exterior, reheat the muffins in a toaster oven or a standard oven at 350°F (175°C) for just 3–5 minutes.
- Enjoy these warm alongside a hearty soup or stew, or serve them immediately with a small bowl of high-quality balsamic vinegar and extra olive oil for dipping.
- Do not be tempted to add extra flour when the dough feels sticky; the high moisture and oil content is essential for focaccia texture, so lightly oil your fingers before handling the dough portions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American