Name: Garlic Rosemary Focaccia Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 5 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 1/4 tsp instant yeast (1 packet); 3/4 cup warm water; 1/4 cup olive oil, plus more for drizzling; 1 tsp sugar; 1 tsp salt; 1 tbsp fresh rosemary, chopped; 2 cloves garlic, minced; Sea salt flakes (optional, for topping)

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Garlic Rosemary Focaccia Muffins are soft, fluffy, and packed with herby, garlicky flavor—all in a perfectly portioned muffin form. They bring all the goodness of traditional focaccia bread into a convenient, savory, handheld side that’s perfect for any meal or snack.

Why You’ll Love This Recipe

I love how these muffins give me the comfort of homemade focaccia without needing to shape or slice anything. They’re infused with the earthy aroma of rosemary and the richness of garlic, and they’re easy to grab-and-go. Whether I serve them with soup, pasta, or just a bit of butter, they always hit the spot. 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
Instant yeast
Warm water
Olive oil
Sugar
Salt
Fresh rosemary (chopped)
Garlic (minced)
Sea salt flakes (for topping, optional)

Directions

I start by combining warm water, sugar, and yeast in a bowl. I let it sit for 5–10 minutes until foamy.
In a large mixing bowl, I mix flour and salt. I pour in the yeast mixture and olive oil, stirring until a sticky dough forms.
I fold in the chopped rosemary and minced garlic.
I cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
I grease a muffin tin with olive oil and scoop the dough into each cup, filling them halfway.
I let the dough rise again in the muffin tin for another 20–30 minutes.
I drizzle the tops with more olive oil and sprinkle sea salt flakes and extra rosemary if I like.
I bake at 400°F (200°C) for about 18–20 minutes, or until golden brown and cooked through.
I let them cool slightly before serving warm.

Servings and timing

This recipe makes 12 muffins.
Prep time: 15 minutes
Rise time: 1 hour 30 minutes
Bake time: 20 minutes
Total time: About 2 hours 5 minutes

Variations

Sometimes I add grated Parmesan or mozzarella on top before baking for a cheesy crust.
I swap rosemary for thyme or Italian seasoning when I want a different herbal note.
I fold in sun-dried tomatoes or chopped olives for a Mediterranean twist.
For a spicy kick, I add crushed red pepper flakes to the dough.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm them in the oven at 300°F (150°C) for 5–10 minutes or microwave for about 20 seconds. I brush with olive oil to bring back that fresh-baked feel. Garlic Rosemary Focaccia Muffins

FAQs

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough a day ahead and let it rise slowly in the fridge. I bring it to room temperature before baking.

Can I freeze these muffins?

Absolutely. I freeze them after baking, wrapped individually, and reheat as needed.

Do I need to knead the dough?

Not much—just enough to combine everything. The dough is meant to be sticky and rustic.

Can I make this gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results, though the texture may be slightly different.

How do I keep them soft?

I store them in a sealed container and avoid overbaking to keep them from drying out.

Conclusion

Garlic Rosemary Focaccia Muffins are a simple yet flavorful addition to any meal. I love how they bring the rich, savory essence of focaccia to individual portions, and they’re just as great on the side of dinner as they are on their own. These muffins are a must-bake for any bread lover.