There’s something about the aroma of freshly baked bread that always pulls me into the kitchen—and these Easy Garlic Rosemary Focaccia Muffins are no exception. I first came up with this recipe on a rainy afternoon when I wanted the comfort of focaccia without the long wait or the need for a large pan. Muffin-sized focaccias sounded like the perfect solution—and they truly were! They turned out golden, fluffy, and so flavorful, packed with the comforting essence of garlic and rosemary. Ever since then, they’ve become a favorite in my kitchen.
What I really love about these muffins is how beautifully they combine simplicity with gourmet appeal. They come together quickly, yet taste like something you’d find in a bakery. Whether you’re serving them with a bowl of soup, pairing them with salad, or enjoying them as a snack with some olive oil, they always feel special.
Why You Will Love This Recipe
These focaccia muffins are the perfect blend of crisp edges, soft centers, and bold flavors. The garlic adds a savory punch while the rosemary brings a fragrant, earthy note that makes them irresistible. They’re not only easy to make, but they also deliver restaurant-quality flavor with minimal effort.
Versatile
What’s wonderful about this recipe is how flexible it is. You can use fresh or dried rosemary, switch up the herbs, or even add toppings like olives or sun-dried tomatoes. They work for breakfast, lunch, dinner, or snacks—and they fit beautifully into lunchboxes or picnic baskets.
Affordable
This recipe uses pantry-friendly ingredients that you likely already have on hand. Flour, yeast, olive oil, garlic, and herbs—nothing fancy, just smart and flavorful baking. And yet, the result is something that feels indulgent without being expensive.
Ingredients for the Recipe
Here’s what you’ll need to make these savory, pillowy muffins:
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2 ½ cups all-purpose flour
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1 packet (7g) instant yeast
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1 tsp sugar
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1 tsp salt
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1 cup warm water
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¼ cup olive oil (plus more for greasing and drizzling)
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3 garlic cloves, minced
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1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
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Coarse sea salt for topping (optional)
These easy garlic rosemary focaccia muffins have all the charm of traditional focaccia, just in a quicker, cuter format that’s perfect for any occasion.
How to Prepare This Recipe
Making these focaccia muffins is not only quick and easy—it’s also incredibly satisfying. They’re the kind of baked treat that comes together effortlessly, yet feels and tastes like you spent hours on them. You don’t need any advanced skills, and the ingredients are simple. The result? Soft, aromatic, golden muffins that are perfect for sharing or savoring solo.
Let’s walk through the steps to make these deliciously fluffy, garlic-infused focaccia muffins.
Step-by-Step Instructions for Preparation
1. Prepare the yeast mixture
Start by combining 1 cup of warm water, 1 tsp sugar, and 1 packet of instant yeast in a large mixing bowl. Stir gently, then let the mixture sit for about 5–10 minutes until it becomes foamy. This activates the yeast and helps the dough rise beautifully.
2. Make the dough
Once the yeast is foamy, add in 2 ½ cups of all-purpose flour and 1 tsp of salt. Pour in ¼ cup of olive oil and begin mixing. Use a wooden spoon or your hands to combine everything until a sticky dough forms. Knead the dough in the bowl or on a lightly floured surface for about 5 minutes, until smooth and elastic.
3. Let it rise
Grease a clean bowl with a bit of olive oil. Place the dough in the bowl, turning it once to coat it lightly. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 45–60 minutes, or until doubled in size.
4. Preheat and prepare muffin tin
While the dough is rising, preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin with olive oil or line with parchment muffin liners.
5. Flavor the dough
Once the dough has risen, punch it down gently. Knead in the minced garlic and chopped rosemary. Divide the dough evenly between the muffin cups. Each cup should be about ¾ full.
6. Add toppings and rest
Drizzle the tops of each muffin with a little more olive oil, sprinkle with coarse sea salt (if using), and let them rest for an additional 10–15 minutes before baking. This allows the dough to puff up slightly in the tin.
7. Bake
Bake in the preheated oven for 15–18 minutes, or until the muffins are golden brown on top and cooked through. The edges should be lightly crisp, and the tops should feel firm to the touch.
8. Cool and serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve them warm or at room temperature. They’re delicious as-is or with a side of olive oil for dipping.
Quick and Easy
This recipe is ideal for busy days when you still want the comfort of homemade bread. The rise time is short, the dough is simple, and the muffin format cuts down on baking time compared to a full loaf.
Customizable
These muffins are easy to customize based on what you have in your kitchen. You can swap rosemary for thyme, oregano, or a mix of Italian herbs. You can even mix in chopped turkey bacon, chicken ham, or grated cheese for added richness.
Popular with Many People
Every time I make these, they disappear fast! Kids love the soft, fluffy texture, while adults appreciate the deep flavor and homemade feel. They’re perfect for brunch tables, dinner rolls, or afternoon snacks—and they never go to waste.
PrintEasy Garlic Rosemary Focaccia Muffins
These Easy Garlic Rosemary Focaccia Muffins are a quick and flavorful twist on classic focaccia bread. Soft, fluffy, and infused with garlic and rosemary, they bake up beautifully in a muffin tin, giving each one a golden crust and tender center. They’re perfect for dipping, serving with soups, or enjoying on their own as a savory snack. Ideal for busy bakers, these muffins come together fast and deliver fresh, bakery-style flavor with minimal effort.
- Prep Time: 20
- Cook Time: 18
- Total Time: 38 minutes
- Yield: 12 1x
Ingredients
- 2 ½ cups all-purpose flour
- 1 packet (7g) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- ¼ cup olive oil (plus extra for greasing and drizzling)
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- Coarse sea salt for topping (optional)
Instructions
- In a large bowl, combine warm water, sugar, and instant yeast. Stir briefly and let sit for 5–10 minutes until foamy.
- Add flour and salt to the bowl. Pour in olive oil and mix until a sticky dough forms. Knead for 5 minutes until smooth and elastic.
- Lightly oil a clean bowl, place the dough inside, and turn once to coat. Cover with a towel and let rise in a warm place for 45–60 minutes until doubled in size.
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with parchment muffin liners.
- Punch down the risen dough. Knead in minced garlic and chopped rosemary until evenly distributed.
- Divide the dough into the muffin cups, filling each about ¾ full. Drizzle each with olive oil and sprinkle with coarse sea salt, if using. Let rest for 10–15 minutes.
- Bake for 15–18 minutes until golden brown on top and cooked through.
- Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Dried rosemary works well if fresh isn’t available—just reduce the quantity.
These muffins are ideal for pairing with soups, salads, or dipping in olive oil.
Leftovers can be frozen and reheated easily.
To add variation, stir in chopped olives, chicken ham, or sun-dried tomatoes.
FAQs
Can I make these focaccia muffins ahead of time?
Yes, absolutely. You can prepare the dough a day in advance and let it rise in the fridge overnight. When ready to bake, simply bring the dough to room temperature, divide it into muffin cups, and continue with the recipe as directed.
Can I freeze the baked muffins?
Yes, these muffins freeze very well. Let them cool completely, then place them in a freezer-safe bag or airtight container. Freeze for up to 2 months. To reheat, warm them in the oven at 350°F (175°C) for 10–12 minutes or until heated through.
Can I use dried rosemary instead of fresh?
Yes, you can. If using dried rosemary, reduce the amount to 1 teaspoon since dried herbs are more concentrated in flavor than fresh ones.
What can I use instead of olive oil?
If you prefer, you can use sunflower oil or avocado oil, though olive oil provides the best flavor and traditional focaccia texture.
Are these muffins vegan?
Yes, they are completely plant-based—just be sure to check your yeast and any additional toppings to confirm no animal products are added.