Step 1: Prepare the Dough

1. Activate the Yeast:

In a small bowl, combine 3/4 cup warm water, 1 teaspoon sugar, and 1 packet of active dry yeast. Stir gently to dissolve the yeast, and let it sit for 5-10 minutes until it becomes foamy. This means the yeast is activated and ready to use.

2. Mix the Dry Ingredients:

In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour and 1 teaspoon salt. Make sure the salt is evenly distributed in the flour to avoid clumping.

3. Combine Wet and Dry Ingredients:

Once the yeast is activated, make a well in the center of the flour mixture and pour in the yeast mixture, along with 1/4 cup of olive oil. Stir with a wooden spoon or rubber spatula until a shaggy dough forms.

4. Knead the Dough:

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. You want the dough to be soft but not overly sticky.

Step 2: First Rise

1. Let the Dough Rise:

Shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat all sides with oil. Cover the bowl with a damp kitchen towel or plastic wrap, and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

Step 3: Shape and Add Flavors

1. Prepare the Muffin Tin:

While the dough is rising, grease a 12-cup muffin tin with olive oil to prevent sticking. You can also place parchment paper liners in the muffin cups for easy removal.

2. Punch Down the Dough:

After the dough has risen, punch it down to release the air. Transfer the dough back to your lightly floured surface and divide it into 12 equal pieces. Roll each piece into a ball and place one dough ball into each greased muffin cup.

3. Infuse with Garlic and Rosemary:

In a small bowl, mix 2 tablespoons of olive oil with the minced garlic and chopped rosemary. Use a pastry brush to generously brush the top of each dough ball with this garlic-rosemary oil mixture.

4. Press the Dough:

Use your fingers to gently press down each dough ball into the muffin cup, flattening it slightly. This helps create those signature dimples that focaccia is known for, which will hold onto the olive oil and herbs for extra flavor.

Step 4: Second Rise

1. Let the Dough Rise Again:

Once you’ve shaped and brushed the dough, cover the muffin tin loosely with a towel and let the dough rise again for about 20 minutes. The dough should puff up slightly, filling the muffin cups.

Step 5: Bake the Focaccia Muffins

1. Preheat the Oven:

While the dough is rising for the second time, preheat your oven to 375°F (190°C).

2. Sprinkle with Toppings:

Before baking, sprinkle the tops of the focaccia muffins with coarse sea salt, freshly cracked black pepper, and any other desired toppings like Parmesan cheese or chili flakes.

3. Bake Until Golden:

Bake the muffins in the preheated oven for 18-20 minutes, or until they are golden brown on top and cooked through. The tops should be crispy, and the muffins should feel light and fluffy.

4. Cool Slightly:

Once the muffins are done baking, remove them from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Step 6: Serve and Enjoy

1. Serve:

These Garlic Rosemary Focaccia Muffins are best served warm, straight from the oven. Pair them with your favorite pasta dishes, soups, or salads. They also make a wonderful side dish for roasted meats or grilled vegetables.

2. Garnish (Optional):

For a beautiful presentation, garnish the muffins with an extra sprig of fresh rosemary and a light drizzle of olive oil. You can also add a final sprinkle of Parmesan cheese or flaky sea salt just before serving.