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Rosemary Sourdough Focaccia Muffins

Rosemary Sourdough Focaccia Muffins for a Cozy Morning Treat

These Rosemary Sourdough Focaccia Muffins are a delightful snack option, perfect for breakfast or an afternoon treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 cups all-purpose flour or bread flour for a chewier texture
  • 1 cup active sourdough starter ensure it’s bubbly
  • 1 cup water or milk for a richer taste
  • 1 teaspoon salt using flaky sea salt for topping
  • 2 tablespoons fresh rosemary or replace with thyme/oregano
  • 2 tablespoons olive oil extra virgin recommended
For Topping
  • 2 tablespoons olive oil drizzle on top before baking
  • 1 teaspoon flaky sea salt for sprinkling on top
  • 1 tablespoon chopped rosemary to enhance aroma during baking

Equipment

  • Mixing bowl
  • Muffin tin
  • Measuring cups
  • Measuring spoons
  • wooden spoon

Method
 

Dough Preparation
  1. In a spacious mixing bowl, combine all-purpose flour, active sourdough starter, warm water, and salt. Mix until a shaggy dough forms.
  2. Let it rest for about 10 minutes to allow flour to absorb water.
Knead the Dough
  1. Transfer the dough onto a floured surface and knead for 5 to 10 minutes until smooth and elastic.
First Rise
  1. Place the dough in a greased bowl, cover, and let it rise until doubled, about 1 to 2 hours.
Shape into Muffins
  1. Deflate the dough and divide into equal portions, shaping each into a ball. Place in a greased muffin tin.
Second Rise
  1. Cover the muffin tin and let rise again for 30 to 45 minutes until puffy.
Preheat Oven & Prepare for Baking
  1. Preheat oven to 425°F (220°C). Drizzle olive oil on each muffin and sprinkle with flaky sea salt and chopped rosemary.
Bake
  1. Bake muffins for 20 to 25 minutes until golden brown and a toothpick comes out clean.
Cool
  1. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 100mgFiber: 1gCalcium: 2mgIron: 6mg

Notes

Ensure your sourdough starter is active for the best results. Store muffins in an airtight container at room temperature for up to 3-4 days.

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