Easy Garlic Rosemary Focaccia Muffins – Fluffy, Savory & Homemade
Bake up a batch of easy garlic rosemary focaccia muffins – soft, fluffy, and bursting with flavor! These savory mini breads have a golden crust, aromatic herbs, and just the right amount of garlic. Perfect as a snack, appetizer, or side dish for soups, salads, and pasta dinners. A simple recipe that turns classic Italian focaccia into fun, handheld muffins!
Equipment
- 12-cup muffin tin (non-stick or lined)
- Mixing bowls
- Dough scraper
- Pastry brush
- Stand mixer or whisk + hands for kneading
- Clean towel or plastic wrap
Ingredients
- 3 cups (375 g) bread flour (or all-purpose flour)
- 2 ¼ tsp (7 g) instant yeast (or active dry yeast, proofed)
- 1 cup (240 ml) warm water (105–110°F)
- ¼ cup (60 ml) extra virgin olive oil (plus more for brushing & greasing)
- 1 tsp sea salt
- 2 cloves garlic, minced (or roasted for milder flavor)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- Flaky sea salt, for topping
Instructions
- Mix dough: In a bowl, combine flour, yeast, salt, warm water, and olive oil. Stir until a sticky dough forms, then knead 8–10 minutes (by hand or mixer) until smooth and elastic.
- First rise: Place in an oiled bowl, cover, and let rise for 1–1.5 hours, until doubled in size.
- Prepare pan: Generously oil a muffin tin. Punch down the dough, divide into 12 pieces, and roll into balls. Place one in each cup.
- Flavor & dimple: Press fingertips into each dough ball to create small dimples. Drizzle with olive oil, sprinkle garlic, rosemary, and flaky salt.
- Second rise: Cover and rest 20–30 minutes while preheating oven to 400°F (200°C).
- Bake: Bake for 18–22 minutes, until golden brown and fragrant.
- Cool & serve: Let cool slightly before serving warm.
Notes
- Use roasted garlic for a sweeter, mellow flavor.
- For crispier edges, add a little extra olive oil to each muffin cup before baking.
- These muffins pair perfectly with soups, pasta, or cheese boards.
- Store at room temperature for 2 days, or freeze for up to 2 months. Reheat at 350°F (175°C) for 5–7 minutes.