Description
Soft, golden-brown mini focaccia muffins made in a muffin tin, topped with rosemary and flaky sea salt. These savory, herby treats are perfect as dinner rolls or a flavorful snack.
Ingredients
Units
Scale
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp sugar
- 1 cup warm water (110°F/43°C)
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup olive oil, plus more for drizzling
- 1 tsp dried Italian herbs (optional)
- 1 tbsp fresh rosemary, chopped
- Flaky sea salt for topping
Instructions
- In a small bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Grease a standard 12-cup muffin tin with olive oil. Divide the dough into 12 equal pieces and roll into balls.
- Place one dough ball in each muffin cup. Cover and let rise again for 20–30 minutes.
- Preheat oven to 400°F (200°C).
- Using your fingers, gently press dimples into the tops of each dough ball. Drizzle generously with olive oil, sprinkle rosemary and sea salt on top.
- Bake for 18–22 minutes or until golden brown and fragrant.
- Let cool slightly before serving warm.
Notes
- Best served warm or fresh out of the oven.
- You can customize toppings with garlic, sun-dried tomatoes, or olives.
- Store leftovers in an airtight container and reheat before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
