Name: Garlic Rosemary Focaccia Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian‑Inspired
Ingredients: 2 ½ cups all‑purpose flour; 1 tsp sugar; 1 tsp salt; 1 package (2 ¼ tsp) instant or active dry yeast; 1 cup warm water (about 110°F / 43°C); 3 tbsp olive oil, plus more for drizzling and greasing; 2 tbsp fresh rosemary, chopped; 2 tbsp roasted garlic (or 1 tsp garlic powder); Flaky sea salt for topping (optional)

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Garlic Rosemary Focaccia Muffins are soft, savory mini breads inspired by classic focaccia—baked in a muffin tin for perfectly portioned, golden bites. Infused with olive oil, fresh rosemary, and roasted garlic, these muffins are fluffy on the inside with a lightly crisp top, and they make the perfect side or snack.

Why I Love This Recipe

I love how these muffins deliver all the flavor and texture of traditional focaccia without the need for a big baking pan or fancy shaping. The garlic and rosemary are bold but balanced, and each muffin has that signature olive oil richness I crave. They’re easy to serve, easy to freeze, and always a crowd favorite. Garlic Rosemary Focaccia Muffins

Ingredients

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

All-purpose flour
Warm water
Instant or active dry yeast
Olive oil
Fresh rosemary, chopped
Roasted garlic or garlic powder
Sugar
Salt
Flaky sea salt (for topping, optional)

Directions

I mix the warm water, sugar, and yeast and let it sit for a few minutes until bubbly.
I stir in flour, salt, chopped rosemary, and roasted garlic, mixing just until a sticky dough forms.
I cover the bowl and let the dough rise for about an hour until doubled in size.
I grease a muffin tin with olive oil and divide the dough into the cups using a spoon or oiled hands.
I drizzle each muffin with more olive oil and let them rise again for 15–20 minutes.
I top with a pinch of flaky sea salt and bake at 400°F for about 18–20 minutes, until golden and puffed.
I let them cool slightly before serving—they’re best warm, fresh out of the oven.

Servings and timing

This recipe makes about 12 muffins and takes approximately 1 hour and 40 minutes total—15 minutes to prep, 1 hour for the first rise, and about 20–25 minutes for shaping and baking.

Variations

I sometimes add chopped olives or sun-dried tomatoes to the dough for extra flavor.
For a cheesy version, I sprinkle grated Parmesan or shredded mozzarella on top before baking.
I swap rosemary for thyme or oregano depending on the meal I’m serving.
A little cracked black pepper adds a nice kick alongside the garlic.

Storage/Reheating

These muffins are best the day they’re made, but they keep in an airtight container at room temperature for up to 2 days. I reheat them in the oven or toaster oven at 350°F for 5–7 minutes to bring back that fresh-baked texture. They also freeze well—just thaw and reheat before serving. Garlic Rosemary Focaccia Muffins

FAQs

Can I use garlic powder instead of roasted garlic?

Yes. I’ve used about 1 teaspoon of garlic powder when I didn’t have roasted garlic on hand. It still gives great flavor.

Do I have to use fresh rosemary?

Fresh is best for aroma and flavor, but I’ve used dried rosemary in a pinch—just reduce the amount to avoid it being overpowering.

Can I make the dough ahead of time?

Yes. I’ve let the dough rise overnight in the fridge and then brought it to room temperature before shaping and baking the next day.

Can I bake this in a loaf or pan instead?

Absolutely. I’ve pressed the dough into a greased 8×8 pan for more traditional focaccia squares—just increase the bake time slightly.

What do these pair well with?

They’re perfect with soups, pastas, or even as a side for salads. I also love dipping them in olive oil and balsamic vinegar.

Conclusion

Garlic Rosemary Focaccia Muffins are everything I want in a savory bread—soft, flavorful, and infused with herbs and olive oil. Whether I’m serving them with dinner or enjoying one as a snack, they always add something special to the table. They’re simple to make, full of rustic charm, and always worth baking fresh.