Bread makes everything better and is the epitome of comfort food, whether it’s smothered in butter, topped with molten cheese, or the perfect side kick for dipping in olive oil and balsamic vinegar. There’s bread for every occasion and home cook Sam shared her shareable focaccia that’s “a perfect side dish to enjoy on long summer days”.
More popularly known as Salt n Sprinkles, cook Sam revealed her “crowning glory” is rosemary garlic focaccia muffins, which can be served up as individual parcels of dough, smothered in a fragrant butter glaze. You’ll never want to eat focaccia any other way again. Sam said: “The last time I shared this recipe over 15 million of you guys saw it and thousands of you tried it and hundreds of you sent me a message letting me know how much you loved it.”
She continued: “There was a period of my life though where I hated bread recipes, they just ugh, like, never worked out for me. So I set out to conquer focaccia, and that’s all I made last summer.”
Sam explained that while she was experimenting and perfecting her focaccia, she got the idea to try baking the bread in a muffin tin, to make mini handheld focaccias. She said: “These rosemary garlic focaccia muffins are my crowning glory and I love sharing it with you guys. This is a foolproof recipe which makes it perfect for beginning bakers.
“It looks good, it tastes good, it hits all of those savoury, crunchy notes that you’re looking for. Honestly, I don’t know where I’d be without them.”
Sam’s video has been viewed over a massive 587,500 times, receiving 39,300 likes and 131 comments. Foodies praised the cook for her innovative take on focaccia, with Leilani saying: “This is so smart for a party!! Everyone gets a crispy edge piece.”
Virginia wrote: “Yes, please! Same flavor and texture, but not needing to get through a whole loaf in 3 days.”
Annika commented, “Wait my first ever focaccia dough is resting and THIS is what I’m using it for instead of the first recipe I saved for it lmao,” while Tia wrote, “Oh love this!! I’ll definitely make this next time I bake. So creative.”
So if you’re looking for your next bread-baking adventure, this is what you’ll need for Sam’s recipe.
Ingredients
- 1 ¼ tsp active dry yeast
- 1 tsp honey
- 295ml warm water
- 340g bread flour
- 2 tsp sea salt
- 60ml extra-virgin olive oil, divided
- 2 tbsp butter, melted
- 2 tbsp finishing salt
For the Rosemary Garlic Topping
- 80ml extra virgin olive oil
- 2-3 sprigs of rosemary, minced
- 3 garlic cloves, minced
Method
Mix the yeast, honey, and water together in a large bowl. Allow to sit for five to ten minutes until the mixture gets foamy and yeasty.
Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms. The dough may still seem wet, but it should hold together.
Drizzle about two tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least eight hours. The dough will double in size. Or leave it in a warm spot on the kitchen counter for four hours instead.
The next day, drizzle an additional two tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
Turn the dough out onto a lightly oiled counter. Pat it into a rough rectangle (the dough will still be a little sticky).
Using a sharp knife or bench scraper, divide the dough in half, and then cut six pieces from each half for a total of twelve pieces of dough.
Grease a muffin pan with olive oil. Divide the dough into the muffin tins. The dough does not have to be perfectly round, but it should fit snugly into the tins.
Allow the dough to rise, covered, for about two hours. The dough will slowly rise inside the tins.
Meanwhile, prepare the Rosemary Garlic Topping by heating the olive oil in a small pan over medium heat. Once the oil is shimmering, turn off the heat and add the minced rosemary and garlic.
Remove the pan from the heat and gently swirl it around to quickly cook the rosemary and garlic. This should only take a minute. If it starts to burn, transfer the mixture to a bowl.
Preheat the oven to 450℉/230℃. Oil your hands and poke deep holes all over the top of the dough. You want there to be lots of holes that touch the bottom of the pan.
Drizzle about one tsp of the rosemary garlic oil evenly over each of the muffins. You may not use all of the oil.
Bake for about 20 minutes, or until the tops are golden brown. Brush the hot focaccia muffins with melted butter and sprinkle with the finishing salt.