Garlic Rosemary Focaccia Muffins (No-Knead)
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These no-knead rosemary garlic focaccia muffins rise overnight in the fridge for a deep flavor, then bake in just 20 minutes. Crispy, fluffy, and so easy to make with pantry staples.
Equipment
Ingredients
- 2¼ teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 1¾ cups warm water (between 105-115°F or 40-46°C)
- 2 tablespoons olive oil
- 4 cups all purpose flour
- 1½ teaspoons salt (use fine sea salt or table salt)
- 2 teaspoons garlic powder
Topping
- 2 Tablespoons olive oil, divided
- 1 Tablespoon fresh rosemary
- flaky sea salt
Instructions
Day One - Mix and Ferment the Dough
- In a large mixing bowl, whisk the yeast, sugar, and warm water. Set aside for 10 minutes, until it’s foamy on top. If it’s not foamy, your yeast might be expired.
- Add the olive oil and stir it into the foamy yeast mixture.
- Add the flour, salt, and garlic powder on top, and mix with a large wooden spoon or silicone spatula until it forms a wet, sticky dough.
- Cover the mixing bowl tightly with plastic wrap (to retain moisture so it doesn’t dry out) and let it rise at room temperature for 2 hours (to jump start fermentation).
- Transfer the bowl to the fridge for 12-18 hours (for slow, cold fermentation).
Day Two - Proof and Bake the Muffins
- Generously grease a standard muffin tin with olive oil or cooking spray.
- Divide the dough into the muffin tin by spooning it into each muffin well evenly.
- Place the muffin tin in a large plastic bag like a trash bag puffed up with air so the dough doesn’t stick to it. Let it rise at room temperature for 2 hours, or until it’s puffed up.
- Preheat the oven to 425°F (220°C).
- Lightly coat your fingers in olive oil (don’t skip this, or else the dough will stick all over your fingers.) Use your fingers to press dimples into the dough, pressing about halfway to the bottom of the muffin tin, all over the surface of the dough.
- Drizzle ½ teaspoon of olive oil over each muffin. Then sprinkle chopped fresh rosemary and flaky sea salt on top.
- Bake for 18-22 minutes on the center rack, or until the focaccia muffins are golden brown and puffed up. Immediately transfer the muffins to a wire cooling rack and cool for at least 15 minutes before serving.
This dough tends to stick to the muffin tin, so when I say generous, I’m talking like a teaspoon of olive oil per muffin tin well so it’s easy to get out once baked!
Notes
- Rise and Proof: Be sure to cover your bowl tightly with plastic wrap, to avoid it drying out in the fridge overnight, which can diminish its ability to rise. Then I put the whole muffin tray in a plastic trash bag to retain moisture while it proofs, since I’ve had plastic wrap and a towel stick to the dough when I tested those to cover it.
Nutrition
Serving: 1 muffin (of 12)Calories: 204kcalCarbohydrates: 34gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 294mgPotassium: 57mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 0.04mgCalcium: 9mgIron: 2mg
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