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Garlic Rosemary Focaccia Muffins: A Delicious & Easy Recipe

Name: Garlic Rosemary Focaccia Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 1/4 cups (281g) all-purpose flour, plus more for dusting; 1 teaspoon instant or rapid-rise yeast; 1 1/4 teaspoons salt; 1 cup (240ml) warm water (105–115°F / 40–46°C); 1/4 cup (60ml) olive oil, plus more for greasing and drizzling; 2 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped, plus more for garnish; Flaky sea salt, for topping

Warm, pillowy, and fragrantly herbed, these Garlic Rosemary Focaccia Muffins bring all the charm of a rustic Italian focaccia into a perfectly portioned muffin tin. They’re quick to make, forgiving for novice bakers, and perfect for slathering with butter or serving alongside soups and salads. If you love hands-on bread that tastes like it came from a local bakery, try them — they’re a lovely accompaniment to weeknight dinners or leisurely weekend brunches, and pair wonderfully with a flavorful mains like the Bang Bang Chicken recipe on Amazing Food All.

Why make this recipe
What makes these Garlic Rosemary Focaccia Muffins stand out is their combination of rustic focaccia texture and convenient individual portions. The olive oil and garlic-rosemary infusion give every bite deep savory flavor, while the muffin shape creates crisp edges and soft, airy centers. They’re simple enough for a weekday bake but impressive for guests, offering the scent of fresh-baked bread without the time and fuss of a full loaf.

Ingredients

2 1/4 cups (281g) all-purpose flour, plus more for dusting
1 teaspoon instant or rapid-rise yeast
1 1/4 teaspoons salt
1 cup (240ml) warm water (105–115°F / 40–46°C)
1/4 cup (60ml) olive oil, plus more for greasing and drizzling
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped, plus more for garnish
Flaky sea salt, for topping

Step-by-Step Guide to Making Garlic Rosemary Focaccia Muffins

Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, instant yeast, and salt. Whisking helps distribute the yeast and salt evenly through the flour so the dough ferments consistently.
Add the Wet Ingredients and Form the Dough
Pour the warm water and 1/4 cup olive oil into the dry ingredients. Use a wooden spoon or stiff spatula to stir until the mixture forms a shaggy dough. The dough will look rough and a bit sticky at this stage — that’s normal.
Knead Until Smooth and Elastic
Turn the dough out onto a lightly floured surface. Knead for 5–7 minutes, adding flour one tablespoon at a time only if the dough is unmanageably sticky. The goal is a soft, slightly tacky dough that springs back when gently pressed. Proper gluten development at this stage gives the interior its characteristic chew.
First Rise: Bulk Fermentation
Place the dough in a lightly oiled bowl and turn to coat the surface with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm spot for 1–1.5 hours, until doubled in size. A steady, warm environment (around 75–80°F / 24–27°C) encourages an even rise without overproofing.
Infuse the Oil with Garlic and Rosemary
While the dough rises, combine the minced garlic and chopped rosemary in a small bowl. Add a splash (about 1–2 tablespoons) of olive oil and stir — this makes a fragrant garlic-rosemary oil that will be brushed over the dough. Allow it to sit briefly so the flavors marry; the warm dough later will gently bloom the aromatics.
Degas and Roll Out the Dough
Once the dough has doubled, gently punch it down to release trapped gas. Turn it out onto a lightly floured surface and gently stretch or roll it into a rectangle approximately 12 x 18 inches. Take care not to overwork the dough at this stage — you want to maintain some of the airy bubbles created during the rise.
Add the Garlic-Rosemary Oil
Brush the whole surface of the dough with the garlic-rosemary oil, making sure the mixture is distributed evenly. The oil both flavors and helps create layers when you fold the dough in the next step.
Fold to Build Layers
Fold the dough in half lengthwise, then fold it in half again so you have a compact rectangle. This folding trap helps create the tender layers and pockets typical of focaccia-like breads.
Roll to Thickness
Gently roll the folded dough out again until it is about 1 inch thick. This thickness is ideal for producing muffins with a soft interior and crisp edges when baked in a well-oiled muffin tin.
Prepare the Muffin Tin
Generously grease a 12-cup muffin tin with olive oil. The generous oil ensures the muffins develop a crisp, golden exterior and enables easy removal without sticking.
Cut and Fill the Muffin Cups
Using a sharp knife or pizza cutter, divide the dough into 12 equal squares. Gently place each square into a muffin cup, pressing lightly so the dough lines the bottom and sides. If you want a slightly more domed top, you can press the center gently up a bit.
Second Rise: Proof in the Tin
Cover the muffin tin with a clean towel or plastic wrap and let the dough rise in a warm place for 30–45 minutes, until the tops have puffed slightly. This final proof gives the muffins lift and a tender crumb.
Preheat the Oven and Dimple Tops
Preheat your oven to 400°F (200°C). Before baking, use your fingertips to gently dimple the tops of each muffin — this is a traditional step for focaccia that creates little oil pockets. Drizzle a touch more olive oil over each muffin, and sprinkle with flaky sea salt and extra chopped rosemary for aroma and visual appeal.
Bake Until Golden and Done
Bake for 18–22 minutes, or until the muffins are golden brown and cooked through. A toothpick inserted into the center should come out clean, and the tops will have a deeply toasted color. Oven times vary, so check at the earlier end of the time range to avoid overbrowning.
Cool Briefly Then Transfer
Let the muffins cool in the tin for a few minutes so they set, then gently transfer them to a wire rack to cool completely. Cooling allows steam to escape so the crumb keeps its structure.

Best Way to Store Garlic Rosemary Focaccia Muffins

Room temperature (covered, airtight container): 1–2 days. Store in a cool, dry place away from direct sunlight.
Refrigerator (airtight container or wrapped tightly): 4–5 days. Bring to room temperature or gently reheat before serving.
Freezer (individually wrapped in plastic and placed in a freezer bag): up to 2 months. Thaw overnight in the refrigerator or reheat from frozen in a 350°F oven for 10–15 minutes.

Serving Suggestions for Garlic Rosemary Focaccia Muffins

With soups and stews: Their porous crumb soaks up broths beautifully — try them with tomato soup, minestrone, or creamy potato leek soup.
As a sandwich base: Slice horizontally and fill with roasted vegetables, sliced mozzarella, pesto, or deli meats for an elevated sandwich.
For appetizers: Serve sliced with a trio of dips — olive tapenade, whipped feta, and herb-infused olive oil — and garnish with extra rosemary.
Breakfast or brunch: Split and toast, then top with avocado, poached egg, or ricotta and honey for a savory-sweet twist.

Tips to make Garlic Rosemary Focaccia Muffins

Use warm, not hot, water for the yeast: 105–115°F (40–46°C) wakes the yeast without killing it.
Don’t over-flour the dough: A slightly tacky dough yields a softer crumb; only add extra flour if it’s impossible to handle.
Be generous with the oil: Olive oil is essential to the focaccia texture and flavor—don’t skimp when greasing the pan and brushing the dough.
Fresh herbs beat dried: Fresh rosemary gives a bright, piney flavor that dried herbs can’t match; if using dried, use about one-third the amount.
Watch oven temperatures: If your oven runs hot, tent the muffins with foil after 15 minutes to prevent over-browning while finishing cooking inside.

Variations

Cheesy Twist: Sprinkle grated Parmesan or shredded mozzarella over each muffin before baking for a golden cheesy crust.
Olive and Sundried Tomato: Fold in chopped kalamata olives and diced sundried tomatoes into the dough before shaping for a Mediterranean variation.

FAQs
Q: Can I make the dough ahead of time?
A: Yes — refrigerate the dough (covered) after the first rise for up to 24 hours. Bring it back to room temperature before continuing with shaping and the second rise.

Q: How do I keep the muffins from getting soggy after topping with oil?
A: Use a light hand when drizzling oil after dimpling. Ensure the oven is fully preheated so the oil can sizzle into the dough quickly, promoting a crisp crust.

How do I reheat these muffins without drying them out?
Reheat in a 350°F (175°C) oven for 8–10 minutes from room temperature, or longer if frozen. Wrap in foil for the last few minutes if you want the interior to remain especially moist.

Are these suitable for beginners?
Yes. The recipe is forgiving; the dough is resilient and the steps are straightforward. Basic kneading and attention to rise times are the main skills needed.

Final pointers on technique: let the dough rest if it resists stretching — a ten-minute bench rest relaxes the gluten and makes shaping easier.

Conclusion
These Garlic Rosemary Focaccia Muffins are an easy way to enjoy artisan-style bread at home without the fuss of a full focaccia pan. If you’d like another recipe with a similar savory profile and simple prep, check out this take on Rosemary Garlic Focaccia Muffins – salt n sprinkles for complementary techniques and presentation ideas. For a slightly different approach and helpful step photos, I also recommend the recipe for Easy Garlic Rosemary Focaccia Muffins – Bites with Bri.