Name: Rosemary Garlic Focaccia Muffins
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tsp salt; 1 tbsp sugar; 1 packet (2¼ tsp) active dry yeast; ¾ cup warm water (110°F); ¼ cup olive oil, plus more for brushing; 4 cloves garlic, minced; 1½ tbsp fresh rosemary, chopped (or 2 tsp dried); Flaky sea salt, for topping

Soft and fluffy focaccia muffins infused with rosemary and roasted garlic are a delightful twist on the classic Italian bread. I like making these when I want a single-serve version of focaccia that’s perfect for snacking, serving as a side, or bringing to gatherings. They’re light, aromatic, and beautifully golden with that irresistible olive oil flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 tsp salt

1 tbsp sugar

¾ cup warm water (110°F)

1 packet (2¼ tsp) active dry yeast

¼ cup olive oil, plus more for brushing

4 cloves garlic, minced

1½ tbsp fresh rosemary, chopped (or 2 tsp dried)

Flaky sea salt, for topping

Directions

In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

In a large bowl, whisk together the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir until a sticky dough forms.

Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.

While the dough rises, sauté garlic in 1 tablespoon olive oil over low heat for 2–3 minutes until golden. Set aside.

Preheat oven to 375°F (190°C). Grease a muffin tin with olive oil.

Punch down the dough and divide into 8–10 portions. Press each portion into the muffin cups.

Brush the tops with olive oil, press indentations with your fingers, and spoon garlic oil over each muffin.

Sprinkle with rosemary and flaky sea salt.

Bake for 18–20 minutes, until golden brown. Let cool slightly before serving.

Servings and timing

This recipe makes about 10 muffins. The total prep and bake time is around 1 hour and 35 minutes (including rising time). Each muffin is about 180 calories, making them a satisfying yet light snack or side dish.

Variations

I sometimes like to add sun-dried tomatoes or olives for a Mediterranean twist. If I want more cheesiness, I sprinkle parmesan or mozzarella on top before baking. For a spicy kick, a pinch of red pepper flakes in the dough works wonderfully.

Storage/Reheating

I store the 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 325°F (160°C) for 5–7 minutes, which brings back their softness and aroma. They can also be frozen for up to 2 months and reheated straight from the freezer.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast and skip the proofing step. I would just mix it directly with the dry ingredients.

Can I make these muffins ahead of time?

I can prepare the dough a day ahead and let it rise slowly in the fridge overnight. Then I bring it to room temperature before shaping and baking.

Can I use dried rosemary instead of fresh?

Yes, I can use dried rosemary. I usually use about two teaspoons since dried herbs are more concentrated.

Can I make this recipe gluten-free?

Yes, I can use a 1:1 gluten-free flour blend designed for yeast baking, but the texture may be slightly different.

Can I bake this in a regular pan instead of a muffin tin?

Definitely. I can press the dough into a small baking dish and treat it like traditional focaccia, adjusting the baking time slightly.

Conclusion

I love how these rosemary garlic focaccia muffins combine the rustic charm of Italian bread with the convenience of muffins. They’re soft, fragrant, and versatile enough for any occasion—whether I serve them with dinner, bring them to a party, or enjoy them as a cozy snack.

Rosemary Garlic Focaccia Muffins