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Rosemary Sourdough Focaccia Muffins

Savory Rosemary Sourdough Focaccia Muffins to Savor Today

These Rosemary Sourdough Focaccia Muffins offer a savory delight with a light texture and the herbaceous twist of rosemary.
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Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 3 cups All-purpose flour
  • 2 teaspoons Active dry yeast or instant yeast
  • 1 cup Warm water around 110°F
  • 1/4 cup Olive oil or melted butter
For the Flavor
  • 2 tablespoons Fresh rosemary or dried rosemary/thym
  • 1 teaspoon Salt kosher salt can be used
For Topping
  • 1 teaspoon Flaky sea salt

Equipment

  • mixing bowl
  • Whisk
  • wooden spoon
  • muffin tin
  • wire rack

Method
 

Step-by-Step Instructions for Rosemary Sourdough Focaccia Muffins
  1. In a large mixing bowl, combine all-purpose flour, active dry yeast, and salt. Mix thoroughly with a whisk.
  2. Gradually pour in warm water and olive oil, stirring with a wooden spoon until sticky and cohesive.
  3. Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let rise for 1-2 hours until doubled in size.
  5. Punch down the dough, divide into muffin tins, and let rise for another 30 minutes.
  6. Preheat your oven to 400°F (204°C). Sprinkle muffins with fresh rosemary and flaky sea salt.
  7. Bake for 20 minutes or until golden brown. Remove from oven and cool for 5 minutes in the tin.
  8. Transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 100mgFiber: 1gCalcium: 1mgIron: 5mg

Notes

These muffins are perfect for breakfast, snacks, or as a side for soup and salads.

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