Easy Garlic Rosemary Focaccia Muffins – Simple Italian Bread Recipe
Easy garlic rosemary focaccia muffins are the perfect savory treat! Soft, fluffy muffins baked with olive oil, garlic, and fresh rosemary deliver all the flavor of traditional focaccia in a convenient handheld form. Ideal for serving at dinner parties, alongside soups, or as a holiday bread basket addition.
Equipment
- Muffin tin (12-cup)
- Mixing bowls
- Saucepan (for infused oil)
- Whisk or spoon
- Pastry brush
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- ¼ cup olive oil
- 3 garlic cloves, minced
- 2 sprigs fresh rosemary, chopped
- 1 tsp salt
- ½ tsp black pepper
- Flaky sea salt (for topping)
Instructions
- Prep Dough: Divide pizza dough into 12 equal portions. Place each into a greased muffin tin.
- Infuse Oil: Warm olive oil with garlic and rosemary until fragrant. Let cool slightly.
- Drizzle & Season: Spoon infused oil over each dough portion. Sprinkle with salt and pepper.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until golden brown.
- Finish: Brush with extra infused oil and sprinkle flaky sea salt.
- Serve: Cool slightly before serving warm.
Notes
- Use fresh rosemary for best flavor.
- Don’t skip the olive oil drizzle—it ensures a crisp crust.
- Avoid overbaking; muffins should be golden, not dry.
- Add Parmesan or Asiago for a cheesy crust variation.
- Freeze for up to 1 month; reheat in oven for crispness.