Why You’ll Love Easy Garlic Rosemary Focaccia Muffins Recipe
These focaccia muffins are incredibly simple to make and require minimal ingredients. You’ll love how they bake up soft and fluffy with a satisfying crust. Each bite bursts with the earthy flavor of rosemary and the rich depth of garlic, making them perfect for serving alongside soups, salads, or pasta dishes. Plus, their muffin shape makes them great for portion control and easy to serve at gatherings or as lunchbox treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Warm water
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Active dry yeast
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Olive oil
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Salt
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Fresh rosemary, chopped
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Garlic cloves, minced or roasted
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Sea salt flakes (optional, for topping)
Directions
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In a large bowl, combine warm water and active dry yeast. Let sit for 5–10 minutes until foamy.
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Add flour and salt, then mix until a sticky dough forms.
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Drizzle olive oil over the dough and cover the bowl. Let it rise for about 1 hour, or until doubled in size.
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Preheat your oven to 400°F (200°C). Grease a muffin tin generously with olive oil.
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Gently fold in the garlic and rosemary into the risen dough.
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Spoon the dough into the muffin cups, filling them about three-quarters full. Drizzle a little olive oil on top and sprinkle with sea salt flakes if desired.
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Bake for 20–25 minutes or until the tops are golden brown.
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Let cool in the pan for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes approximately 12 muffins.
Preparation time: 15 minutes
Rise time: 1 hour
Bake time: 25 minutes
Total time: 1 hour 40 minutes
Variations
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Cheese Twist: Add shredded parmesan or mozzarella to the dough or sprinkle on top before baking.
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Herb Blend: Replace rosemary with a mix of Italian herbs like thyme, oregano, and basil.
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Spicy Kick: Mix in a pinch of red pepper flakes for a subtle heat.
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Whole Wheat Option: Use half whole wheat flour for a heartier texture.
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Vegan-Friendly: Ensure all ingredients, especially the yeast and toppings, are plant-based.
Storage/Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 20–30 seconds.
To freeze, wrap muffins individually and store in a freezer bag for up to 2 months. Thaw at room temperature or warm in the oven before serving.
FAQs
How do I know when the dough has risen enough?
The dough should double in size and look puffy. You can also press it lightly with your finger—if it springs back slowly, it’s ready.
Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary. Use about one-third the amount since dried herbs are more concentrated.
Do I have to roast the garlic first?
Roasting the garlic adds sweetness and depth, but you can use minced fresh garlic if you’re short on time.
What kind of olive oil is best?
Extra virgin olive oil provides the best flavor, but any good-quality olive oil will work.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. You can skip the proofing step and mix it directly with the flour.
Why is my dough too sticky?
Focaccia dough is supposed to be sticky. Avoid adding too much flour; instead, oil your hands and tools when working with it.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and baking.
Can I bake this in a mini muffin tin?
Yes, reduce the baking time to around 12–15 minutes and check for doneness earlier.
How do I get the golden crust on top?
Drizzling olive oil on top before baking helps achieve a crisp, golden crust. A little sea salt also enhances texture.
Are these muffins suitable for kids?
Absolutely. They’re soft, flavorful, and easy to hold—great for kids’ lunches or snacks.
Conclusion
Easy Garlic Rosemary Focaccia Muffins are the perfect blend of rustic flavor and modern convenience. Whether you’re entertaining guests or preparing a simple family meal, these muffins are a delicious, aromatic addition to your table. With minimal effort and maximum flavor, they’re sure to become a staple in your baking rotation.
Easy Garlic Rosemary Focaccia Muffins
Easy Garlic Rosemary Focaccia Muffins are a fun twist on traditional focaccia bread—light, fluffy, and infused with the classic flavors of garlic and rosemary. Baked in a muffin tin, they’re perfect as a side for soups, salads, or as a savory snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast (1 packet)
- 1/2 teaspoon salt
- 3/4 cup warm water (about 110°F)
- 2 tablespoons olive oil (plus more for drizzling)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 2 cloves garlic, minced
- Flaky sea salt, for topping
Instructions
- In a large bowl, mix the flour, sugar, yeast, and salt.
- Add the warm water and olive oil, then stir until a dough forms.
- Knead the dough on a lightly floured surface for about 5–6 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place for 45–60 minutes or until doubled in size.
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Punch down the dough and divide it evenly among the muffin cups.
- Press your fingers into each dough portion to create the traditional focaccia “dimples.”
- Drizzle with olive oil and sprinkle with minced garlic, rosemary, and flaky sea salt.
- Bake for 18–20 minutes, or until golden brown.
- Let cool slightly before removing from the tin and serving warm.
Notes
- These muffins are best enjoyed fresh but can be reheated in the oven or air fryer.
- You can add toppings like olives, cherry tomatoes, or shredded cheese for variation.
- If using active dry yeast, dissolve it in warm water with sugar and let it sit for 5–10 minutes before mixing.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Great for dipping in olive oil and balsamic vinegar or serving with soups.
