There’s something magical about the aroma of freshly baked bread wafting through the kitchen. When I first experimented with these Golden Crust Garlic Rosemary Focaccia Muffins, I wanted something that combined the rustic charm of Italian focaccia with the ease and comfort of a muffin-style bake. What came out of my oven was golden, fluffy, and infused with the unmistakable fragrance of rosemary and garlic—an instant hit in my kitchen.
I created this recipe on a chilly afternoon when I was craving something warm, savory, and satisfying. Traditional focaccia is usually baked in a large tray, but I wanted individual portions—something that could be served at brunches, dinner parties, or simply enjoyed as a snack. That’s how these muffins were born, and honestly, they’ve become one of my most requested savory bakes. Whether served alongside a bowl of soup or added to a festive table spread, they never fail to impress.
Why You Will Love This Recipe
These focaccia muffins are everything you love about artisan bread—soft inside, crispy on top, and bursting with herby garlic flavor. They require no fancy tools or advanced baking techniques. If you enjoy the satisfaction of baking from scratch but want something manageable for a weekday prep or a family gathering, this recipe is perfect for you.
They’re also a beautiful alternative to traditional dinner rolls. Their muffin shape makes them ideal for individual servings, and the texture is divine: a crisp top and bottom crust, with a light, airy crumb inside. Every bite offers that rich taste of olive oil and a touch of sea salt.
Versatile
These muffins are incredibly versatile. You can serve them warm with a pat of butter or olive oil, pack them for lunch, or pair them with salads and roasted vegetables. If you’re hosting guests, these muffins also work as a stunning appetizer with dips like hummus, tomato tapenade, or whipped feta.
You can even mix in other toppings like sundried tomatoes, caramelized onions, or olives depending on what’s in your pantry. That’s what I love most about this recipe—it’s easy to adapt and elevate depending on the occasion or season.
Affordable
This recipe is also very cost-effective. Most of the ingredients are kitchen staples—flour, yeast, olive oil, garlic, rosemary, and salt. There’s no need for specialty flours or expensive kitchen equipment. A standard muffin tin is all you need to bake these golden crust beauties.
Whether you’re baking for your family, your bakery clients, or just for the joy of it, you’ll find this recipe is both budget-friendly and bakery-worthy.
Ingredients for the Recipe
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2 ½ cups all-purpose flour
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1 packet (7g) instant dry yeast
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1 cup warm water (about 110°F / 43°C)
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2 tablespoons olive oil (plus extra for brushing)
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1 teaspoon sugar
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1 teaspoon salt
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2 cloves garlic, finely minced
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1 tablespoon fresh rosemary, finely chopped
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Coarse sea salt (for topping)
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Extra rosemary and garlic for garnish (optional)
How to Prepare This Recipe
Baking these Golden Crust Garlic Rosemary Focaccia Muffins is surprisingly quick and simple. With minimal kneading and a short rise, this is a great introduction to yeast-based recipes. The preparation is easy to follow, and the results are incredibly satisfying. Whether you’re baking for brunch, a dinner side, or a cozy evening snack, these muffins are always a winner.
Step-by-Step Instructions for Preparation
1. Activate the Yeast
Begin by combining 1 cup of warm water (around 110°F / 43°C) with 1 teaspoon of sugar in a mixing bowl. Stir until the sugar dissolves, then sprinkle in the dry yeast. Let it sit for about 5–10 minutes, or until the surface turns frothy. This step ensures your yeast is active and ready to make your dough rise beautifully.
2. Mix the Dough
Once the yeast is activated, stir in 2 tablespoons of olive oil and 1 teaspoon of salt. Gradually add the all-purpose flour, mixing with a wooden spoon or silicone spatula. Stir until a sticky dough forms. It should be soft but not too wet. If needed, dust lightly with extra flour to help it come together, but avoid adding too much—it should remain moist.
3. Add Flavor
Fold in the minced garlic and chopped fresh rosemary. These additions will be distributed evenly throughout the dough, giving each muffin a fragrant, savory taste.
4. Let It Rise
Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm spot for about 45 minutes, or until it has doubled in volume. This rise gives the muffins their airy, pillowy texture.
5. Prepare the Muffin Tin
While the dough is rising, grease a 12-cup muffin tin generously with olive oil. This not only prevents sticking but also helps crisp the muffin edges.
6. Divide the Dough
Once the dough has risen, punch it down gently. Using a spoon or oiled hands, divide the dough equally between the muffin cups. Fill each cup about two-thirds full, allowing space for the dough to rise again slightly.
7. Second Rise
Let the filled muffin tin rest at room temperature for another 10–15 minutes. During this time, preheat your oven to 400°F (200°C).
8. Top and Bake
Before baking, brush the tops of each muffin with olive oil. Sprinkle with coarse sea salt, and if you like, add a few extra rosemary leaves or a pinch of garlic for extra aroma.
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the tops are golden brown and crusty. You can test doneness by gently lifting one muffin—it should sound hollow when tapped on the bottom.
9. Cool Slightly and Serve
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, carefully lift them out and transfer to a wire rack. Serve warm, or allow to cool fully and store in an airtight container.
Quick and Easy
Although it’s a yeast-based recipe, there’s no heavy kneading or complicated shaping involved. The dough comes together in one bowl and rises quickly. The muffin tin makes portioning and baking even easier—you won’t need to roll or shape anything by hand. It’s a truly low-fuss method with high-reward flavor.
Customizable
One of the best parts of this recipe is how easy it is to make it your own. You can:
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Add chopped sun-dried tomatoes, green olives, or caramelized onions.
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Mix in grated cheddar or mozzarella cheese for a cheesy variation.
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Sprinkle a bit of chili flakes or crushed black pepper for a mild heat kick.
If you have different herbs on hand like thyme or oregano, feel free to swap them in or add them alongside rosemary for a deeper herbal flavor.
Popular with Many People
These muffins are a hit with kids and adults alike. They’re perfect for lunchboxes, soup nights, or holiday baskets. Because they are baked in individual portions, they’re also a hygienic and appealing option for buffets or catered events.
Their golden tops and the scent of garlic and herbs often make them disappear from the table within minutes. Guests always ask for the recipe—and once they find out how simple it is, they’re amazed.
This is a recipe I return to often. It’s reliable, crowd-pleasing, and always earns praise for both appearance and taste. Even those who don’t typically enjoy yeast baking find success with these focaccia muffins.
PrintGolden Crust Garlic Rosemary Focaccia Muffins – The Best Recipe!
These Golden Crust Garlic Rosemary Focaccia Muffins combine the rustic richness of traditional focaccia with the convenience of individually baked portions. Infused with garlic, fresh rosemary, and finished with a crisp golden top, these savory muffins are perfect for brunch, dinner, or as a flavorful snack.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
- 2 ½ cups all-purpose flour
- 1 packet (7g) instant dry yeast
- 1 cup warm water (approx. 110°F / 43°C)
- 2 tablespoons olive oil (plus extra for brushing)
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, finely chopped
- Coarse sea salt (for topping)
- Extra rosemary and garlic for garnish (optional)
Instructions
- In a mixing bowl, combine warm water and sugar. Stir to dissolve. Sprinkle yeast over the top. Let sit for 5–10 minutes until frothy.
- Add olive oil and salt. Stir in the flour gradually. Mix until a sticky dough forms.
- Fold in the minced garlic and chopped rosemary.
- Cover and let rise in a warm spot for 45 minutes, until doubled in size.
- Grease a 12-cup muffin tin with olive oil.
- Punch down the risen dough. Divide evenly into the muffin cups, filling each about two-thirds full.
- Let rise again at room temperature for 10–15 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Brush muffin tops with olive oil. Sprinkle with coarse sea salt, extra rosemary, or garlic if desired.
- Bake for 18–22 minutes, until golden brown and crisp on top.
- Let cool in tin for 5 minutes, then transfer to a rack to cool completely or serve warm.
Notes
For added flavor, you may include chopped sun-dried tomatoes or caramelized onions in the dough.
These muffins reheat well in the oven for a few minutes to restore their crisp crust.
Do not overbake—the muffins should be golden but not dry.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared in advance. After the first rise, cover it tightly and store it in the refrigerator for up to 24 hours. Bring it back to room temperature before dividing into muffin cups and proceeding with the second rise.
Can I freeze the muffins after baking?
Absolutely. These muffins freeze well. Allow them to cool completely, then place in an airtight container or freezer bag. Reheat in a 350°F (175°C) oven for 8–10 minutes until warm and crisp again.
Can I use dried rosemary instead of fresh?
Yes, though the flavor is more concentrated. Use only 1 teaspoon of dried rosemary in place of the tablespoon of fresh. For best results, crush it slightly in your fingers to release more aroma.
Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat. The texture will be slightly denser, but still delicious.
What if I don’t have a muffin tin?
You can bake the dough in a greased 8-inch square or round pan. Spread evenly and bake slightly longer, around 25–28 minutes, until golden brown.