There’s something deeply comforting about the smell of freshly baked bread wafting through your kitchen. It has a way of drawing people in, grounding you in the present moment, and making a house feel like a home. And when that bread happens to be focaccia, rich with the earthy scent of rosemary and the golden crisp of olive oil, it’s more than just food—it’s an experience.
These Garlic Rosemary Focaccia Muffins take all the classic charm of traditional focaccia and give it a fun, personal twist. Instead of the familiar flatbread slab, this version is baked in muffin tins—resulting in perfectly portioned, fluffy-soft bites with crispy golden edges. They’re just as lovely for a cozy Sunday brunch as they are for a quick weekday snack.
In Italy, focaccia is often enjoyed warm from the oven with a drizzle of olive oil or stuffed with fresh ingredients like tomatoes or herbs. It’s a staple at family gatherings, often served in generous pieces alongside roasted meats or salads. This muffin version came about one chilly weekend afternoon when I wanted something easy to serve at a small dinner with friends—something warm, herby, and undeniably comforting. These little muffins were a hit, and they’ve been part of my rotation ever since.
Whether you’re looking to wow your guests with an easy appetizer or simply want to fill your home with the cozy scent of baked rosemary and garlic, these focaccia muffins are a must-try.
Why You’ll Love This Recipe:
- Portion-perfect: No slicing or tearing—just grab and go.
- Soft inside, crispy edges: Each muffin has that ideal contrast in texture.
- Infused with flavor: The combination of garlic and rosemary makes every bite aromatic and savory.
- Freezer-friendly: Make a batch ahead of time and reheat when needed.
- Customizable: Add cheese, olives, or your favorite herbs for your own twist.
INGREDIENTS YOU’LL NEED:
- 2 cups all-purpose flour
- 1 cup warm water (about 110°F)
- 2 ¼ tsp instant yeast
- 2 tsp granulated sugar
- ½ tsp fine sea salt
- 2 tbsp extra virgin olive oil (plus more for greasing and drizzling)
- 1 tbsp fresh rosemary, finely chopped
- 2 garlic cloves, minced
- Flaky sea salt (for topping)
HOW TO MAKE GARLIC ROSEMARY FOCACCIA MUFFINS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Activate the yeast
In a mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes foamy. This little moment is always satisfying—it’s like the bread is waking up.
Step 2: Mix the dough
Once the yeast is foamy, add the flour, salt, and olive oil. Stir everything together until it forms a shaggy dough. You can use a spoon or your hands—whichever you’re in the mood for. Mix just until everything is combined. It should be sticky but manageable.
Step 3: First rise
Cover the bowl with a clean kitchen towel or plastic wrap, and set it in a warm, draft-free spot. Let it rise for about 45 minutes to an hour, until it doubles in size. I usually pop mine into the (off) oven with the light on—it creates just enough warmth.
Step 4: Prep the garlic and rosemary
While the dough is rising, finely chop your rosemary and mince the garlic. Mix them together in a small bowl with a drizzle of olive oil. This step smells amazing—don’t be surprised if someone wanders into the kitchen asking what’s cooking.
Step 5: Prepare the muffin tin
Grease a 12-cup muffin tin with olive oil. You want to be generous here—this helps give the muffins their signature crispy edges and makes sure they pop out easily once baked.
Step 6: Assemble the muffins
Once the dough has risen, punch it down gently, then divide it evenly into the muffin cups (about 2 tablespoons per cup). Use your fingertips to press down slightly into each muffin to create little dimples—just like traditional focaccia. Spoon a bit of the rosemary-garlic oil over the top of each, making sure to get both oil and bits of garlic and herb on each one. Sprinkle with flaky sea salt.
Step 7: Second rise
Let the muffins rest in the pan for another 20 minutes. They’ll puff up slightly, which helps them stay light and airy inside.
Step 8: Bake
Bake in a preheated 400°F oven for about 18–20 minutes, or until the tops are golden brown and slightly crisp. Let them cool in the pan for 5 minutes before removing. The smell at this point? Irresistible.
Step 9: Serve and enjoy
Serve warm, ideally with a little olive oil and balsamic for dipping, or alongside soup, salad, or your favorite hearty stew. They’re lovely on their own, too.
HELPFUL TIPS:
- Use fresh rosemary if you can—it makes a world of difference in flavor.
- Don’t skip the olive oil drizzle in the muffin tin; it gives that perfectly crisp bottom.
- For a cheesy twist, add a sprinkle of grated parmesan or shredded mozzarella before baking.
- To freeze, let them cool completely, then store in a freezer-safe bag. Reheat in the oven or toaster oven for best texture.
DETAILS:
- Prep Time: 15 minutes (plus rising time)
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
NOTES:
You can play around with different herbs like thyme or oregano, or even fold in some finely chopped sun-dried tomatoes or olives. This base dough is super versatile, so have fun with it and make it your own.
NUTRITIONAL INFORMATION:
(Per muffin – approximate values)
- Calories: 130
- Carbohydrates: 20g
- Protein: 3g
- Fat: 5g
- Fiber: 1g
- Sodium: 150mg
FREQUENTLY ASKED QUESTIONS:
Can I make these gluten-free?
Yes, you can try using a 1:1 gluten-free flour blend, though the texture may be slightly different. Look for blends that include xanthan gum for better structure.
Can I double the recipe?
Absolutely. These freeze beautifully, so doubling the batch is a great idea if you’re prepping for a party or just want some on hand for later.
How do I know when they’re done?
The tops should be golden brown and the edges slightly crisp. You can insert a toothpick—if it comes out clean, they’re good to go.
STORAGE INSTRUCTIONS:
Let the muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze them and reheat in a 350°F oven for 5–8 minutes.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Delicious Orange Muffins
- Copycat Pumpkin Muffins Recipe
- Garlic Rosemary Focaccia Muffins
- Breakfast Egg Muffins: A Perfect Start to Your Day
CONCLUSION
These Garlic Rosemary Focaccia Muffins are proof that good things really do come in small packages. They’re simple to make, packed with flavor, and endlessly versatile. Whether you’re baking for a crowd, meal prepping for the week, or just craving something warm and homemade, these little focaccia muffins are sure to become a favorite. So preheat your oven, roll up your sleeves, and let the smell of rosemary and garlic fill your home—you won’t regret it.
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Garlic Rosemary Focaccia Muffins
Description
There’s something deeply comforting about the smell of freshly baked bread wafting through your kitchen. It has a way of drawing people in, grounding you in the present moment, and making a house feel like a home. And when that bread happens to be focaccia, rich with the earthy scent of rosemary and the golden crisp of olive oil, it’s more than just food—it’s an experience.
These Garlic Rosemary Focaccia Muffins take all the classic charm of traditional focaccia and give it a fun, personal twist. Instead of the familiar flatbread slab, this version is baked in muffin tins—resulting in perfectly portioned, fluffy-soft bites with crispy golden edges. They’re just as lovely for a cozy Sunday brunch as they are for a quick weekday snack.
In Italy, focaccia is often enjoyed warm from the oven with a drizzle of olive oil or stuffed with fresh ingredients like tomatoes or herbs. It’s a staple at family gatherings, often served in generous pieces alongside roasted meats or salads. This muffin version came about one chilly weekend afternoon when I wanted something easy to serve at a small dinner with friends—something warm, herby, and undeniably comforting. These little muffins were a hit, and they’ve been part of my rotation ever since.
Whether you’re looking to wow your guests with an easy appetizer or simply want to fill your home with the cozy scent of baked rosemary and garlic, these focaccia muffins are a must-try.
Ingredients
2 cups all-purpose flour
1 cup warm water (about 110°F)
2 ¼ tsp instant yeast
2 tsp granulated sugar
½ tsp fine sea salt
2 tbsp extra virgin olive oil (plus more for greasing and drizzling)
1 tbsp fresh rosemary, finely chopped
2 garlic cloves, minced
Flaky sea salt (for topping)
Instructions
Step 1: Activate the yeast
In a mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes foamy. This little moment is always satisfying—it’s like the bread is waking up.
Step 2: Mix the dough
Once the yeast is foamy, add the flour, salt, and olive oil. Stir everything together until it forms a shaggy dough. You can use a spoon or your hands—whichever you’re in the mood for. Mix just until everything is combined. It should be sticky but manageable.
Step 3: First rise
Cover the bowl with a clean kitchen towel or plastic wrap, and set it in a warm, draft-free spot. Let it rise for about 45 minutes to an hour, until it doubles in size. I usually pop mine into the (off) oven with the light on—it creates just enough warmth.
Step 4: Prep the garlic and rosemary
While the dough is rising, finely chop your rosemary and mince the garlic. Mix them together in a small bowl with a drizzle of olive oil. This step smells amazing—don’t be surprised if someone wanders into the kitchen asking what’s cooking.
Step 5: Prepare the muffin tin
Grease a 12-cup muffin tin with olive oil. You want to be generous here—this helps give the muffins their signature crispy edges and makes sure they pop out easily once baked.
Step 6: Assemble the muffins
Once the dough has risen, punch it down gently, then divide it evenly into the muffin cups (about 2 tablespoons per cup). Use your fingertips to press down slightly into each muffin to create little dimples—just like traditional focaccia. Spoon a bit of the rosemary-garlic oil over the top of each, making sure to get both oil and bits of garlic and herb on each one. Sprinkle with flaky sea salt.
Step 7: Second rise
Let the muffins rest in the pan for another 20 minutes. They’ll puff up slightly, which helps them stay light and airy inside.
Step 8: Bake
Bake in a preheated 400°F oven for about 18–20 minutes, or until the tops are golden brown and slightly crisp. Let them cool in the pan for 5 minutes before removing. The smell at this point? Irresistible.
Step 9: Serve and enjoy
Serve warm, ideally with a little olive oil and balsamic for dipping, or alongside soup, salad, or your favorite hearty stew. They’re lovely on their own, too.
Notes
You can play around with different herbs like thyme or oregano, or even fold in some finely chopped sun-dried tomatoes or olives. This base dough is super versatile, so have fun with it and make it your own.
