Focaccia muffins with garlic and rosemary

Vegan Aperitif fingerfood Italian cuisine
Total: 3 hr | Active: 30 min.
vegan, lactose-free

Fancy something other than classic garlic bread as an appetizer? Then why not try these wonderfully soft and aromatic focaccia muffins! Infused with garlic and rosemary, the oil whisks your senses away on a culinary journey from the very first bite, while the light and fluffy texture is sure to leave you wanting a second … or even a third!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 12 pieces

Dough
400 g pizza flour
5 g dry yeast
5 g salt
2 tbsp olive oil
3 ¼ dl lukewarm water
Flavoured oil
½ dl olive oil
3 sprig rosemary, finely chopped
2  garlic cloves, squeezed
Muffins
  olive oil, for brushing
To glaze
1 tsp sea salt

How it's done

Dough

Place the flour in a bowl, mix in the yeast and salt. Pour in the water and mix well. Cover the dough and leave to rise at room temperature for approx. 30 mins.

Fold and leave to rise

Ease the dough away from the edge of the bowl on four sides using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 30 mins. Repeat the folding process, cover and leave to rise again for approx. 30 mins.

Flavoured oil

Heat the oil in a pan. Remove the pan from the heat. Add the rosemary and garlic, stir for approx. 1 min., set aside.

Muffins

Brush the holes of the muffin tin liberally with oil. Place the dough on an oiled work surface, divide into 12 portions, place in the prepared tin. Cover the dough and leave to rise again for approx. 1 hr.

To glaze

Using oiled fingers, make an indentation in each muffin, then brush with the reserved flavoured oil. Sprinkle with fleur de sel.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220 °C. Remove the focaccia muffins from the oven, allow to cool slightly on a rack.

Show complete recipe