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Focaccia, a traditional Italian bread, has a rich history that dates back to ancient times. Its roots can be traced to the Etruscans and Romans, who baked flatbreads on hot stones. The name "focaccia" is derived from the Latin word "focus," meaning "hearth" or "fireplace," highlighting its origins as a bread cooked in a simple, home-based oven. Over the centuries, focaccia has evolved and taken on various forms, from the classic Ligurian focaccia al rosmarino, topped with fresh rosemary and sea salt, to sweeter variations adorned with fruits and nuts.

Easy Garlic Rosemary Focaccia Muffins

Discover the delightful taste of Easy Garlic Rosemary Focaccia Muffins! These fluffy, aromatic muffins combine the savory flavors of garlic and rosemary, making them a perfect pairing for soups, salads, or simply enjoyed on their own. Learn how to create this irresistible treat with our step-by-step guide, including tips on ingredients and serving suggestions. Elevate your baking with this scrumptious addition to your meals! #FocacciaMuffins #HomemadeBaking #SavoryTreats #BakingRecipes #ItalianCuisine
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon garlic powder

2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)

1/4 cup olive oil, plus extra for drizzling

1 cup warm water (about 110°F)

1 teaspoon sugar

Coarse sea salt for topping

Fresh rosemary sprigs for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a standard muffin tin with olive oil or line with muffin liners.

    Activate Yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes until frothy.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and chopped rosemary.

        Combine Wet Ingredients: Make a well in the center of the dry ingredients and add the frothy yeast mixture along with the olive oil. Stir until just combined. Do not overmix; the batter should be slightly lumpy.

          Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Use your finger to create indentations on the top of each muffin.

            Drizzle and Season: Drizzle a little olive oil over the tops of the muffins and sprinkle with coarse sea salt and additional rosemary, if desired.

              Bake: Bake in the preheated oven for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.

                Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins