I remember the first time I tried focaccia – it was at a small bakery tucked away in a quiet neighborhood. The smell of garlic and rosemary hit me before I even opened the door, and once I took a bite, I was hooked. Over time, I began experimenting with this classic Italian bread in my own kitchen. One day, I decided to take a creative twist on the traditional loaf and turn it into individually portioned muffins. That’s how these Easy Garlic Rosemary Focaccia Muffins were born – a soft, golden, herby bread in perfect little servings.
These muffins are more than just a recipe – they’re a reflection of how simple ingredients can create something surprisingly delightful. I wanted something that felt comforting but also looked beautiful on the table. Whether you’re serving them at a dinner party, tucking them into a lunchbox, or enjoying one with a hot bowl of soup, these muffins have become one of my kitchen staples.
Why You Will Love This Recipe
These focaccia muffins are a crowd-pleaser for a reason. They’re light yet rich in flavor, with a crisp edge and a soft, fluffy inside. The combination of garlic and rosemary adds a depth that’s both aromatic and savory, without overpowering the other flavors. They’re the kind of muffins that disappear fast – people often reach for seconds before finishing their first!
Versatile
One of the things I love most about this recipe is its flexibility. You can enjoy these muffins as a side dish with pasta, soups, and salads, or even split them and use them for mini sandwiches. They’re equally perfect served warm with olive oil or tucked into a breadbasket during gatherings. You can even adjust the toppings to your taste – think sun-dried tomatoes, olives, or even a sprinkle of parmesan.
Affordable
These muffins are budget-friendly and made with pantry staples. There’s no need for special flours or hard-to-find ingredients. The olive oil, garlic, herbs, and flour come together beautifully without breaking the bank.
Ingredients for the Recipe
Here’s what you’ll need to make these delicious muffins:
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All-purpose flour
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Warm water
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Active dry yeast
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Sugar
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Salt
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Extra virgin olive oil
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Fresh rosemary
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Fresh garlic cloves
How to Prepare This Recipe
Making these Easy Garlic Rosemary Focaccia Muffins is a rewarding process, and the best part is – it’s quick, straightforward, and perfect for all skill levels. Whether you’re an experienced home baker or just starting out, this recipe will guide you step by step.
Step-by-Step Instructions for Preparation
1. Activate the Yeast
Start by combining warm water (not hot) with a bit of sugar and active dry yeast in a large bowl. Let the mixture sit for about 5–10 minutes, or until it becomes frothy. This step is essential for giving your muffins a beautiful rise and soft texture.
2. Prepare the Dough
Once your yeast is active, add olive oil, salt, and all-purpose flour to the bowl. Mix everything together using a wooden spoon or your hands until a sticky dough forms. You want it soft but not overly wet. If the dough feels too loose, sprinkle in a bit more flour, a tablespoon at a time.
3. First Rise
Drizzle a little olive oil over the dough, cover the bowl with a clean towel or plastic wrap, and place it in a warm, draft-free area. Let the dough rise for about 1 hour, or until it doubles in size. This rest gives the muffins their signature airy texture.
4. Prep Your Muffin Pan
While the dough is rising, grease a standard muffin tin generously with olive oil. This not only helps with easy removal but also gives the muffins that golden, crispy edge we all love.
5. Chop Garlic and Rosemary
Finely mince several garlic cloves and chop fresh rosemary. Sauté the garlic lightly in olive oil over medium heat until just fragrant—don’t let it brown. This step mellows the garlic and infuses the oil with incredible flavor.
6. Portion and Shape the Dough
Once the dough has doubled in size, punch it down gently and divide it into 12 equal portions. Lightly shape each portion into a round ball and place it into the prepared muffin tin wells. Press each ball down gently with your fingers.
7. Second Rise
Cover the muffin tin loosely and let the dough rise again for 20–30 minutes. It won’t double in size this time but should puff up slightly.
8. Add Garlic and Rosemary Topping
Brush each muffin generously with the garlic-infused olive oil, then sprinkle chopped rosemary and a light pinch of flaky sea salt on top. If desired, you can press a few more dimples into the dough to help hold the oil and flavor.
9. Bake
Preheat your oven to 400°F (200°C). Bake the muffins for 18–22 minutes, or until the tops are golden and the edges are crispy. The aroma filling your kitchen will tell you they’re nearly done!
10. Cool Slightly Before Serving
Remove the muffins from the tin carefully and let them cool on a wire rack for a few minutes. They’re best enjoyed warm but can be stored and reheated beautifully.
Quick and Easy
This recipe is incredibly manageable, even on busy days. From start to finish, you’re looking at just over 90 minutes (including both rises), and only about 15 minutes of active prep time. The steps are logical, simple, and don’t require any specialized equipment.
Customizable
Don’t hesitate to experiment with your toppings. You can add sliced olives, caramelized onions, sun-dried tomatoes, or even a bit of shredded beef sausage for a savory twist. You can also swap out rosemary for thyme or oregano if you prefer. This dough is a blank canvas for endless variations.
Want a bit of heat? Add crushed red pepper flakes to the olive oil. Want a cheesy touch? Add shredded mozzarella or dairy-free cheese on top before baking. You can even add whole wheat flour to replace part of the all-purpose flour if you want more texture and fiber.
Popular with Many People
These muffins never fail to impress. They’re perfect for potlucks, brunches, holiday spreads, or everyday dinners. Kids love them because they’re fun to eat, and adults appreciate their artisanal look and flavor. I’ve brought them to many gatherings, and they’ve always disappeared within minutes.
They also make wonderful edible gifts – wrap a few in parchment paper, tie with twine, and you’ve got a homemade gift from the heart. And because they’re individually sized, they’re ideal for portion control or for making ahead and freezing.
This recipe combines the timeless charm of focaccia with the convenience of a muffin shape, bringing warmth and delight to any table. You’re not just baking bread – you’re creating an experience that’s rustic, comforting, and made with love.
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Easy Garlic Rosemary Focaccia Muffins
These Easy Garlic Rosemary Focaccia Muffins are a creative twist on traditional focaccia bread – soft, fluffy, and perfectly portioned into individual servings. Infused with aromatic garlic and fresh rosemary, these muffins are ideal for dinner parties, quick side dishes, or savory snacks. They’re budget-friendly, customizable, and simple to prepare, making them a wonderful addition to any home cook’s collection.
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (about 110°F / 43°C)
- 2 tablespoons extra virgin olive oil (plus more for brushing and greasing)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Flaky sea salt, for topping
Instructions
- In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until foamy.
- Add the olive oil, salt, and flour. Mix until a sticky dough forms. If the dough is too wet, add a bit more flour, one tablespoon at a time.
- Drizzle olive oil over the dough, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- Meanwhile, grease a standard 12-cup muffin tin generously with olive oil.
- In a small skillet, heat 2 tablespoons of olive oil and sauté the minced garlic over medium heat for 1–2 minutes until fragrant. Remove from heat and stir in the chopped rosemary.
- Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Shape each into a rough ball and place into the greased muffin cups.
- Lightly press each dough ball down into the cups, then cover loosely and allow to rise for another 20–30 minutes.
- Preheat the oven to 400°F (200°C).
- Brush the tops of the dough with the garlic-rosemary olive oil mixture and sprinkle with a pinch of flaky sea salt.
- Bake for 18–22 minutes, or until golden brown on top and lightly crisp around the edges.
- Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
For extra flavor, you can add sliced olives, sun-dried tomatoes, or shredded cheese before baking.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for the best texture.
Freeze cooled muffins in a zip-top bag for up to one month.
- Prep Time: 15
- Cook Time: 20
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before. After the first rise, cover it tightly and store it in the refrigerator overnight. The next day, let it come to room temperature before shaping and continuing with the recipe.
Can I freeze these focaccia muffins?
Absolutely. Once baked and cooled, you can freeze them in an airtight container or freezer bag for up to one month. Reheat in the oven at 350°F (175°C) for 8–10 minutes until warmed through.
Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary if fresh isn’t available. However, fresh rosemary offers a brighter and more aromatic flavor. If using dried, reduce the amount slightly, as dried herbs are more concentrated.
How do I make these gluten-free?
To make this recipe gluten-free, substitute a 1:1 gluten-free flour blend designed for yeast-based recipes. Be aware that the texture may be slightly different but still delicious.
Can I use instant yeast instead of active dry yeast?
Yes. You can substitute instant yeast in equal amounts and skip the proofing step. Just mix it directly into the flour before adding water and oil.