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Garlic Rosemary Focaccia Muffins

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Garlic Rosemary Focaccia Muffins are a savory, herby twist on classic focaccia bread—baked in muffin tins for individual portions with crispy edges and soft, chewy centers. Perfect for pairing with soup, salad, or serving at gatherings.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 muffins
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1 packet (2 1/4 tsp) instant yeast
  • 3/4 cup warm water
  • 1/4 cup olive oil, plus more for greasing and drizzling
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon sugar (optional, to activate yeast)
  • Flaky sea salt, for topping

Instructions

  1. In a bowl, mix warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, combine flour, salt, and chopped rosemary.
  3. Add yeast mixture and olive oil to dry ingredients. Stir until a sticky dough forms.
  4. Cover and let dough rise for 1 hour, or until doubled in size.
  5. Grease a muffin tin generously with olive oil.
  6. Divide dough evenly into the muffin cups, filling each about 3/4 full.
  7. Press a finger into the top of each to create dimples, drizzle with olive oil, and top with minced garlic, rosemary, and flaky sea salt.
  8. Let rest 15–20 minutes while preheating oven to 400°F (200°C).
  9. Bake for 18–22 minutes, or until golden brown and cooked through.
  10. Cool slightly before removing from tin and serve warm.

Notes

  • Add chopped olives, sun-dried tomatoes, or grated parmesan for extra flavor.
  • Substitute rosemary with thyme or oregano.
  • Sprinkle red pepper flakes on top for heat.
  • Use dried rosemary by reducing the amount by one-third.
  • Dough can be prepped ahead and refrigerated overnight.

Nutrition

Find it online: https://juliameals.com/garlic-rosemary-focaccia-muffins/