If you adore the comforting aroma of freshly baked bread and love a burst of savory flavors, then the Garlic Rosemary Focaccia Muffains Recipe is about to become your new favorite! These delightful little muffins capture the essence of traditional focaccia bread but in a perfectly portable, individual size. Picture tender, fluffy dough infused with fragrant garlic and earthy rosemary, all topped with a glistening olive oil drizzle and a sprinkle of coarse sea salt for that irresistible crunch. Whether as a snack, a side, or a charming addition to any meal, this Garlic Rosemary Focaccia Muffins Recipe brings warmth and joy straight from your oven to your table.

Garlic Rosemary Focaccia Muffins Recipe - Recipe Image

Ingredients You’ll Need

Sometimes the simplest ingredients create the most unforgettable results. Each component in this Garlic Rosemary Focaccia Muffins Recipe plays a crucial role, from the flour that gives the muffins their soft structure to the fresh herbs and garlic that pack a flavor punch. Here’s what you’ll want lined up before you start baking:

2 cups all-purpose flour: The foundation for light, airy focaccia muffins with just the right chew.
1 packet (2 1/4 teaspoons) active dry yeast: Makes the dough rise beautifully, ensuring fluffiness.
1 teaspoon sugar: Feeds the yeast and balances the savory flavors with a hint of sweetness.
1 teaspoon salt: Enhances every other flavor and tightens the dough’s texture.
1 cup warm water (about 110°F or 45°C): The perfect temperature to activate your yeast for a lively rise.
2 tablespoons olive oil, plus extra for greasing and drizzling: Adds richness while keeping the muffins moist and tender.
1 tablespoon chopped fresh rosemary, plus more for topping: Imparts that piney, herbaceous aroma that defines focaccia.
3 cloves garlic, minced: Infuses the dough with a luscious, savory depth you can smell from miles away.
Coarse sea salt, for topping: Adds that irresistible crunch and bursts of salty flavor.

How to Make Garlic Rosemary Focaccia Muffins Recipe

Step 1: Prepare the Dough Base

Start by combining the all-purpose flour, active dry yeast, and sugar in a large bowl, mixing them well to evenly distribute the yeast and sugar. Then sprinkle in the salt to season your dough right from the start. Next, pour in the warm water and olive oil. Stir everything together until you get a sticky, shaggy dough—that’s your signal to turn it out and start kneading.

Step 2: Knead and Incorporate Flavors

Lightly flour your surface and knead the dough for about 5 minutes until it’s smooth and elastic. This kneading activates the gluten and creates that tender, chewy texture classic to focaccia. Gently fold in the minced garlic and chopped rosemary so the flavors are evenly dispersed throughout every bite.

Step 3: Let the Dough Rise

After kneading, lightly oil a clean bowl and place your dough inside. Cover it with a damp cloth to keep it cozy, then let it rest in a warm, draft-free spot for about 1 hour. You’ll know it’s ready when the dough has doubled in size and looks pillowy and inviting.

Step 4: Preheat Oven and Prepare Muffin Tin

With your dough beautifully risen, heat your oven to 400°F (200°C). While it warms up, grease your muffin tin generously with olive oil to prevent sticking and add a subtle richness as the muffins bake.

Step 5: Shape the Muffins

Punch down your risen dough to release the built-up air and divide it into 10 to 12 equal portions. Roll each piece into a ball and nestle them into the prepared muffin tin. Using your fingertips, gently press each ball down to slightly flatten it—this helps the focaccia achieve its signature textured surface.

Step 6: Add Toppings and Bake

Drizzle olive oil over the tops of each muffin, then sprinkle on extra rosemary and coarse sea salt for that perfect finishing touch. Slide the tray into your preheated oven and bake for 18 to 22 minutes, or until the muffins turn a gorgeous golden brown and bake through completely.

Step 7: Cool and Enjoy

Once baked, remove the focaccia muffins from the oven and let them cool slightly in the pan. Then transfer them to a wire rack to cool completely or enjoy warm—the aroma and flavor are at their peak! These little muffins are best savored fresh but also keep well for later nibbling.

How to Serve Garlic Rosemary Focaccia Muffins Recipe

Garnishes

A little garnish lifts these focaccia muffins from simple to stunning. Try brushing a little extra olive oil over the tops right after baking for shine and moisture, or add freshly cracked black pepper for a subtle kick. A sprinkle of grated Parmesan or a few shavings of Pecorino add savory richness, making them just so irresistible.

Side Dishes

Because these Garlic Rosemary Focaccia Muffins Recipe results in soft, flavorful bread, they pair wonderfully with many dishes. Serve alongside soups like tomato basil or butternut squash, salads with tangy vinaigrettes, or even with a charcuterie board featuring cheeses, olives, and cured meats. Their savory punch elevates every meal.

Creative Ways to Present

These muffins are equally at home as an appetizer or a party snack. Try slicing them in half and filling with fresh mozzarella, sun-dried tomatoes, and basil for mini focaccia sandwiches. Or make a flavorful bread basket with assorted focaccia flavors alongside dips like hummus, pesto, or roasted red pepper spread. Presentation is where you can play and delight your guests!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Garlic Rosemary Focaccia Muffins Recipe treats (though they usually don’t last long!) store them in an airtight container at room temperature for up to two days to keep them soft and fresh. Wrapping them in foil helps retain moisture without making the crust soggy.

Freezing

For longer storage, wrap each focaccia muffin tightly in plastic wrap and place in a freezer bag before freezing. Frozen this way, they keep for up to 3 months, letting you enjoy homemade focaccia anytime you crave it.

Reheating

When you’re ready to enjoy your muffins again, let them thaw at room temperature, then warm them in a preheated oven at 350°F (175°C) for about 10 minutes. A quick olive oil drizzle before reheating will refresh their tender crumb and crisp up the outer crust beautifully.

FAQs

Can I use dried rosemary instead of fresh in the Garlic Rosemary Focaccia Muffins Recipe?

Yes, you can substitute dried rosemary if fresh isn’t available. Use about one-third of the amount since dried herbs are more concentrated—so roughly 1 teaspoon dried rosemary should work well.

Is it possible to make this recipe gluten-free?

While this recipe was created with all-purpose flour for optimal texture, you can experiment with gluten-free flour blends designed for baking bread. You might need to adjust water quantities and rising times as gluten-free dough behaves differently.

Why is the dough sticky, and is that normal?

Yes, focaccia dough is naturally sticky due to its hydration level—it’s meant to be soft and loose. Just use floured hands and surfaces to manage it comfortably without adding too much flour which could dry out the muffins.

Can I add other herbs or toppings to this Garlic Rosemary Focaccia Muffins Recipe?

Absolutely! Feel free to customize with fresh thyme, oregano, or even sun-dried tomatoes, olives, or shredded cheese on top. The basic dough works wonderfully with many flavor additions.

How do I know when the focaccia muffins are fully baked?

They should be a beautiful golden brown color and sound hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) is a good indicator that they are baked through and ready to enjoy.

Final Thoughts

Making the Garlic Rosemary Focaccia Muffins Recipe is like inviting a little piece of Italy right into your kitchen. The process is simple and rewarding, and the end result is a batch of flavorful, chewy, golden muffins that feel like a warm hug with every bite. So, grab those ingredients, dust off your mixing bowl, and treat yourself to this delightful recipe. Trust me, these focaccia muffins will quickly become the most talked-about bread at your table!

Garlic Rosemary Focaccia Muffins Recipe

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3.9 from 21 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 10–12 focaccia muffins 1x

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Description

These Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in a convenient muffin tin for easy serving. Infused with fresh rosemary and garlic, and topped with coarse sea salt and olive oil, these soft, savory muffins make a perfect snack or accompaniment to soups and salads.

Ingredients

Scale

Dough

2 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (about 110°F or 45°C)
2 tablespoons olive oil, plus extra for greasing and drizzling
1 tablespoon chopped fresh rosemary, plus more for topping
3 cloves garlic, minced

Toppings

Extra chopped fresh rosemary
Coarse sea salt
Olive oil for drizzling

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Instructions

Combine dry ingredients: In a large bowl, mix together the flour, active dry yeast, and sugar until well combined.
Add wet ingredients and form dough: Add the salt, warm water, and 2 tablespoons of olive oil to the dry mixture. Stir until a sticky dough forms.
Knead dough: Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, until it becomes smooth and elastic.
Incorporate herbs and garlic: Gently fold in the chopped rosemary and minced garlic evenly throughout the dough.
First rise: Lightly oil a clean bowl and place the dough inside, covering it with a damp cloth. Let it rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
Preheat oven and prepare pan: Preheat your oven to 400°F (200°C). Grease a muffin tin thoroughly with olive oil.
Shape dough balls: Punch down the risen dough to release trapped air, then divide it into 10 to 12 equal pieces. Roll each piece into a smooth ball and place them into the greased muffin tin cups.
Flatten dough and add toppings: Using your fingers, gently press down each dough ball to slightly flatten it. Drizzle olive oil on top, then sprinkle with additional chopped rosemary and coarse sea salt.
Bake focaccia muffins: Bake the muffins in the preheated oven for 18-22 minutes until they turn golden brown and are thoroughly baked inside.
Cool and serve: Remove the focaccia muffins from the oven and allow them to cool slightly in the tin before transferring to a wire rack to cool completely or serve warm.

Notes

Use fresh rosemary for the best flavor.
Kneading by hand helps develop gluten for a better texture, but you can use a stand mixer with dough hooks if preferred.
Ensure the water is not too hot or it can kill the yeast; about 110°F (45°C) is ideal.
These muffins are best served fresh but can be stored in an airtight container for up to 2 days.
For extra garlic flavor, you can drizzle some garlic-infused olive oil before baking.
The coarse sea salt topping adds a crunchy, savory element—do not skip it.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: Italian