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Rosemary Garlic Focaccia Muffins

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These Rosemary Garlic Focaccia Muffins are a savory twist on the classic Italian bread, baked in muffin tins for perfect individual servings. Fluffy inside with a golden, crispy crust, they’re infused with fresh rosemary and garlic—perfect as a side, snack, or appetizer!

Ingredients

  • 1 cup warm water (about 110°F)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 teaspoon honey or sugar
  • 2 1/2 cups all-purpose flour
  • 1/4 cup olive oil (plus more for drizzling)
  • 1 1/2 teaspoons salt
  • 2 garlic cloves, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • Flaky sea salt, for topping
  • Extra rosemary and garlic for garnish (optional)

Instructions

  • In a mixing bowl, combine warm water, yeast, and honey. Let sit for 5–10 minutes, until foamy.
  • Stir in flour, salt, and 2 tablespoons of olive oil. Mix until a sticky dough forms.
  • Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
  • Place in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  • Grease or line a 12-cup muffin tin with olive oil. Punch down the dough and divide into 12 pieces. Shape each into a rough ball and place into muffin cups.
  • Press a finger into the tops of each dough ball to create dimples. Brush or drizzle generously with remaining olive oil.
  • Top with minced garlic, chopped rosemary, and flaky sea salt.
  • Let rise again for 15–20 minutes while you preheat oven to 400°F (200°C).
  • Bake for 18–20 minutes, or until golden brown and slightly crisp on top.
  • Let cool slightly before serving. Best enjoyed warm!

Notes

  • Add grated Parmesan or mozzarella to the tops for cheesy muffins.
  • Use roasted garlic for a milder, sweeter garlic flavor.
  • Great as a side with soup, pasta, or as a holiday bread basket addition.
  • Store leftovers in an airtight container; reheat in oven or toaster for best texture.