Name: Easy Garlic Rosemary Focaccia Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1 packet (2 1/4 teaspoons) instant yeast; 1/2 teaspoon salt; 3/4 cup warm water (110°F); 2 tablespoons olive oil (plus more for greasing and drizzling); 2 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried); Flaky sea salt for topping (optional)

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If you’ve ever wished you could enjoy the pillowy goodness of focaccia in a perfectly portioned, grab-and-go package, you’ll absolutely fall for these Easy Garlic Rosemary Focaccia Muffins. They’re golden and aromatic, with a tender crumb, fragrant rosemary, and a hint of sharp garlic — all bundled up in muffin form! Perfect for savory snacking, entertaining, or an irresistible side to just about any meal, these muffins bring classic Italian bakery flavor right to your kitchen with minimal fuss.

Easy Garlic Rosemary Focaccia Muffins Recipe - Recipe Image

Ingredients You’ll Need

These Easy Garlic Rosemary Focaccia Muffins rely on a mix of pantry staples and a few fresh touches that make all the difference. Each simple ingredient plays an essential role in creating that signature chewy crumb, deep aroma, and golden topping we all crave.

All-purpose flour: The base of our muffins, giving them that classic focaccia texture — light yet satisfyingly chewy.
Sugar: Just a touch for subtle sweetness and to help the yeast activate and work its magic.
Instant yeast: Essential for rise and fluffiness without any need for extra proofing or fuss.
Salt: Balances out the flavors and perks up every bite.
Warm water (110°F): Kick-starts the yeast and brings the dough together in one go.
Olive oil: Adds richness, that distinct Italian flavor, and gives each muffin a beautiful golden crust (plus, some extra for greasing and drizzling doesn’t hurt!).
Garlic (minced): Brings that unmistakable savory punch and classic aroma to every muffin.
Fresh rosemary (chopped): Fragrant and woodsy, rosemary infuses the bread with warmth; dried works in a pinch.
Flaky sea salt (optional): A final sprinkle adds crunch, sparkle, and a burst of flavor right on top!

How to Make Easy Garlic Rosemary Focaccia Muffins

Step 1: Mix the Dry Ingredients

Start by grabbing a large mixing bowl and whisking together the flour, sugar, instant yeast, and salt. This evenly distributes all the magic agents — making sure the yeast can thrive and your muffins will rise beautifully.

Step 2: Add the Wet Ingredients

Pour in the warm water and olive oil. Stir until everything comes together into a sticky (and slightly scruffy) dough. Don’t worry if it looks a bit rough; that’s exactly how it should be at this stage!

Step 3: Let the Dough Rise

Cover your bowl loosely (a clean towel works perfectly) and let the dough rise in a warm, cozy spot for 45 to 60 minutes, or until it’s doubled in size. This is where all the airy focaccia magic happens.

Step 4: Prep the Muffin Tin and Deflate the Dough

Generously grease your 12-cup muffin tin with olive oil. Give the dough a gentle stir to deflate it just a little, then spoon it evenly into each muffin cup, filling them about two-thirds full. This gives them just the right room to puff up.

Step 5: Let the Muffins Rest and Preheat the Oven

Let your filled muffin tin rest for another 10 to 15 minutes while your oven preheats to 375°F. This final short rest gives the muffins a bit more lift for perfect texture.

Step 6: Make the Topping

Mix the minced garlic and rosemary together in a small bowl. Drizzle each muffin generously with olive oil, then sprinkle the garlic-rosemary mixture — plus a pinch of flaky sea salt if you want that extra pop of flavor.

Step 7: Bake Until Golden

Slide the tin into your hot oven and bake for 18 to 20 minutes, or until the muffins are beautifully golden and their tops sound hollow when tapped. Let them cool slightly in the tin for easy removal, then serve them warm for maximum pleasure!

How to Serve Easy Garlic Rosemary Focaccia Muffins

Garnishes

These muffins are gorgeous on their own, but you can take them over the top with a shower of freshly grated Parmesan right after baking, a sprinkle of chopped herbs, or an extra swirl of olive oil for a glossy finish.

Side Dishes

Easy Garlic Rosemary Focaccia Muffins are the perfect partner for any Italian meal — think classic pasta, hearty soups, or crisp salads. They’re also lovely alongside a cheese board or as a base for creative appetizers.

Creative Ways to Present

Try tucking a few into a bread basket lined with a linen napkin, stacking them on a rustic wooden board, or serving with tiny bowls of olive oil and balsamic for dipping. For brunch, slice and fill them with eggs or savory spreads!

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container at room temperature for up to two days. They’ll keep their texture best if you let them cool completely before sealing them away.

Freezing

To freeze, wrap the cooled muffins individually in plastic wrap, then store in a freezer bag for up to two months. This makes weekday snacking or last-minute entertaining a total breeze.

Reheating

For that just-baked warmth, reheat the muffins in a 300°F oven for about 8 to 10 minutes. They’ll taste fresh-from-the-oven every single time!

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour will give these Easy Garlic Rosemary Focaccia Muffins a slightly chewier bite and a bit more structure. Both flours work beautifully, so use whatever you have on hand.

What if I only have active dry yeast?

You can substitute active dry yeast for instant; just dissolve it in the warm water with a pinch of sugar and let it proof for about 5 minutes before adding to your dry ingredients.

Can I add cheese to the muffins?

Absolutely! Shredded Parmesan or mozzarella sprinkled on top before baking is delicious. You can also fold a handful of cheese into the dough for extra richness.

Do I need to knead the dough?

No kneading required. The dough is meant to be sticky and rustic, so just mix until combined and let the yeast do all the work during the rising.

Can I prepare the dough in advance?

Yes, you can cover and refrigerate the dough after the first rise, then bring it back to room temperature before dividing into the muffin tin and following the recipe as usual.

Final Thoughts

If you’re looking for a winning, low-effort bread that’s sure to become your new go-to, give these Easy Garlic Rosemary Focaccia Muffins a try. They’re a joy to bake, even more delightful to eat, and I promise they’ll disappear faster than you can say “pass the butter!”

Easy Garlic Rosemary Focaccia Muffins Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 1 hour 20 minutes (including rise time)
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Easy Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked into individual savory muffins. Bursting with flavors of garlic and rosemary, these muffins are perfect as a side dish or a snack.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon sugar
1 packet (2 1/4 teaspoons) instant yeast
1/2 teaspoon salt

Wet Ingredients:

3/4 cup warm water (110°F)
2 tablespoons olive oil (plus more for greasing and drizzling)

Additional:

2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
Flaky sea salt for topping (optional)

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Instructions

Prepare the Dough: In a large mixing bowl, whisk together the flour, sugar, instant yeast, and salt. Add the warm water and 2 tablespoons olive oil, then stir until a sticky dough forms.
Rising: Cover the bowl and let the dough rise in a warm place for 45–60 minutes, or until doubled in size.
Prep Muffin Tin: Grease a 12-cup muffin tin with olive oil.
Portion the Dough: Stir the risen dough to deflate it slightly, then spoon it evenly into the muffin cups (filling each about 2/3 full). Let rest for another 10–15 minutes.
Preheat Oven: Preheat the oven to 375°F.
Prepare Toppings: In a small bowl, combine the minced garlic and rosemary. Drizzle each muffin with olive oil and sprinkle with the garlic-rosemary mixture and a pinch of flaky sea salt.
Bake: Bake the muffins for 18–20 minutes, or until golden and cooked through.
Serve: Allow the muffins to cool slightly before serving warm.