Garlic Rosemary Focaccia Muffins

Garlic Rosemary Focaccia Muffins are a fun and delicious twist on traditional focaccia bread. These savory muffins are soft and fluffy on the inside with a golden, crispy top, infused with the bold flavors of garlic and fresh rosemary. I love baking them in a muffin tin for individual portions that are perfect for serving with soup, salad, or on a holiday table.

Why You’ll Love This Recipe

I love how these muffins combine the rustic charm of focaccia with the convenience of single-serving portions. They’re easy to pull together and have that same olive oil-rich flavor and herby aroma that makes focaccia so irresistible. The muffin shape gives them a slightly crisp edge, while the inside stays tender and chewy. They’re perfect for meal prep, gatherings, or just to snack on warm out of the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Instant yeast

• Warm water

• Olive oil

• Garlic, minced

• Fresh rosemary, chopped

• Salt

• Sugar (optional, to activate yeast)

• Flaky sea salt (for topping)

Directions

1. I start by mixing the warm water, yeast, and a pinch of sugar in a bowl and letting it sit until foamy—about 5 to 10 minutes.

2. In a large bowl, I combine the flour, salt, and chopped rosemary.

3. I stir in the yeast mixture and a generous amount of olive oil, mixing until a sticky dough forms.

4. I cover the bowl and let the dough rise for about 1 hour, or until it’s doubled in size.

5. Meanwhile, I grease a muffin tin well with olive oil.

6. Once the dough has risen, I divide it into the muffin cups, filling each one about 3/4 full.

7. I press a finger into the top of each to create that signature focaccia dimple, then drizzle with more olive oil, sprinkle with minced garlic, extra rosemary, and flaky sea salt.

8. I let the muffins rest for another 15–20 minutes while the oven preheats to 400°F (200°C).

9. I bake them for 18–22 minutes, until they’re golden brown on top and cooked through.

10. I let them cool slightly before removing from the tin and serving warm.

Servings and timing

This recipe makes about 12 focaccia muffins. It takes around 15 minutes to prep the ingredients, 1 hour to rise, and about 20 minutes to bake—so they’re ready in just under 1.5 hours total.

Variations

Sometimes I mix in chopped olives, sun-dried tomatoes, or grated parmesan into the dough for extra flavor. I’ve also used thyme or oregano when I’m out of rosemary. For a little kick, I sprinkle crushed red pepper flakes on top before baking. They’re super customizable depending on what I’m craving or what I have in the pantry.

Storage/Reheating

I store leftover muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm them in the oven at 350°F (175°C) for about 5–7 minutes, or pop them in the air fryer for a crispier finish. They also freeze well—I just wrap them tightly and reheat straight from frozen when needed.

FAQs

Can I use dried rosemary instead of fresh?

Yes, I’ve used dried rosemary in a pinch. I usually reduce the amount to about one-third since dried herbs are more concentrated.

Do I need to knead the dough?

No heavy kneading is needed. I just mix until combined and let the dough rise—it’s a wetter dough, more like focaccia than traditional bread.

Can I make this dough ahead of time?

Yes, I often let the dough rise overnight in the fridge. I bring it back to room temperature before dividing it into the muffin tin.

Why bake focaccia in muffin form?

I like the built-in portion control and the way the muffin tin creates crispy edges on all sides—plus, it’s great for serving at parties or packing in lunches.

Can I make these gluten-free?

Yes, by using a good quality 1:1 gluten-free flour blend. The texture changes slightly, but they’re still flavorful and delicious.

Conclusion

Garlic Rosemary Focaccia Muffins are an easy and delicious way for me to enjoy all the classic flavors of focaccia in a fun, portable form. They’re soft, savory, and filled with the comforting aroma of garlic and herbs. Whether I’m serving them fresh out of the oven with dinner or saving them for later in the week, they always satisfy.

Print