I’ve always loved the comforting aroma of freshly baked focaccia bread. Inspired by that, I wanted to create a version that’s easy to make, individually sized, and packed with flavor. That’s how these Easy Garlic Rosemary Focaccia Muffins came to life in my kitchen. They bring the classic taste of focaccia into a convenient, muffin form that’s perfect for snacking, serving alongside meals, or even packing for lunch.
You’ll love this recipe because it combines simple, affordable ingredients with a quick preparation that fits any schedule. The fragrant garlic and fresh rosemary infuse every bite with rich, savory notes, while the soft, pillowy texture melts in your mouth. Whether you’re a beginner baker or someone looking for a delicious twist on traditional focaccia, these muffins are a fantastic choice.
What makes this recipe truly versatile is how you can enjoy these muffins in many ways. Serve them warm with olive oil for dipping, use them as a side for soups and salads, or add toppings like cherry tomatoes or olives before baking for extra flair. Plus, you can customize the herbs and seasonings to suit your taste.
The ingredients for this recipe are straightforward and easy to find: all-purpose flour, instant yeast, olive oil, fresh rosemary, garlic, salt, water, and a little sugar to help the yeast bloom. These pantry staples come together in a dough that’s both forgiving and quick to rise, making this recipe budget-friendly without sacrificing flavor.
How to Prepare This Recipe
These focaccia muffins come together effortlessly, making them ideal even on busy days. The dough is soft and easy to work with, and there’s no need for any complex shaping. Here’s a detailed, step-by-step guide on how I prepare these savory muffins from scratch.
Step-by-Step Instructions for Preparation
Step 1: Activate the Yeast
In a large mixing bowl, combine 1 cup of warm water (not hot), 1 tablespoon of sugar, and 2¼ teaspoons of instant yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy. This shows that the yeast is active and ready to work.
Step 2: Make the Dough
Once the yeast is foamy, add 2½ cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil. Mix with a wooden spoon or your hand until a sticky dough forms. If the dough feels too dry, add another tablespoon of warm water.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface. Knead it for 6–8 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook if preferred. The dough should bounce back when pressed gently with your finger.
Step 4: First Rise
Place the kneaded dough into a clean, lightly oiled bowl. Cover it with plastic wrap or a clean kitchen towel and let it rise in a warm spot for about 1 hour or until doubled in size.
Step 5: Prepare the Garlic and Rosemary
While the dough is rising, finely mince 3–4 garlic cloves and chop 2 tablespoons of fresh rosemary leaves. Set them aside. You can also gently warm 2 tablespoons of olive oil and stir in the garlic and rosemary to create an infused oil, which adds depth of flavor.
Step 6: Prepare the Muffin Pan
Lightly grease a standard 12-cup muffin pan with olive oil or non-stick spray. Once the dough has risen, punch it down and divide it evenly into 12 portions.
Step 7: Shape and Flavor the Dough
Roll each portion into a ball and press it gently into each muffin cup. Use your fingers to make dimples in the tops of each dough ball. Drizzle the garlic-rosemary oil over each muffin and sprinkle with flaky salt.
Step 8: Second Rise
Let the muffins rest in the pan for 20–25 minutes. This allows the dough to puff up slightly, which creates a soft and airy texture once baked.
Step 9: Bake the Muffins
Preheat your oven to 400°F (200°C). Place the muffin pan on the center rack and bake for 15–18 minutes, or until the tops are golden brown and lightly crisped.
Step 10: Cool and Serve
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack. Serve warm or at room temperature.
Quick and Easy
This recipe doesn’t require any special skills. The kneading is minimal, the dough is forgiving, and the rising times are short. You can even prepare the dough in advance and bake them fresh before serving.
Customizable
Want to make it your own? You can switch out rosemary for thyme or oregano, add sun-dried tomatoes or olives, or sprinkle a bit of cheese before baking. The base dough is mild and works well with various flavors.
Popular with Many People
Whenever I bake these focaccia muffins, they disappear quickly. Kids love the soft texture and savory flavor. Adults appreciate the balance of garlic and rosemary. They’re also an excellent option for gatherings, potlucks, and picnics because they’re easy to transport and portion.
These muffins are a guaranteed crowd-pleaser and a simple way to bring homemade bread to your table without hours of labor.
PrintEasy Garlic Rosemary Focaccia Muffins
These Easy Garlic Rosemary Focaccia Muffins bring all the flavor and texture of classic focaccia bread into perfectly portioned muffins. With a soft, pillowy crumb, a golden crust, and the irresistible fragrance of garlic and rosemary, they’re a beautiful addition to any meal or snack platter. Simple to prepare, customizable, and absolutely delicious — this is a recipe you’ll want to make again and again.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 12 1x
Ingredients
- 1 cup warm water (about 110°F / 43°C)
- 1 tablespoon sugar
- 2¼ teaspoons instant yeast
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons olive oil (divided)
- 3–4 garlic cloves, finely minced
- 2 tablespoons fresh rosemary, chopped
- Flaky salt, for sprinkling
Instructions
- In a large bowl, combine the warm water, sugar, and instant yeast. Stir gently and let sit for 5–10 minutes until foamy.
- Add the flour, salt, and 2 tablespoons of olive oil. Mix until a sticky dough forms.
- Transfer the dough to a lightly floured surface. Knead for 6–8 minutes until smooth and elastic.
- Place the dough in a clean, oiled bowl. Cover with plastic wrap or a towel. Let rise in a warm place for about 1 hour, or until doubled in size.
- While the dough rises, mince the garlic and chop the rosemary. Warm 2 tablespoons of olive oil in a small pan over low heat. Stir in the garlic and rosemary, then remove from heat and let it infuse.
- Grease a 12-cup muffin pan. Punch down the dough and divide it into 12 equal portions.
- Shape each portion into a ball and place in the prepared muffin cups. Press your fingertips into each dough ball to create small dimples.
- Spoon the garlic-rosemary oil over the tops. Sprinkle with flaky salt.
- Let the dough rise again in the muffin pan for 20–25 minutes until puffed.
- Preheat oven to 400°F (200°C). Bake for 15–18 minutes until golden brown on top.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
You can substitute fresh rosemary with 1 tablespoon of dried rosemary.
Add-ins like grated cheese or olives can be added before baking for variation.
These muffins are best fresh but can be reheated in the oven to revive their texture.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After the first rise, cover it tightly and store it in the refrigerator overnight. The next day, let it come to room temperature before shaping and continuing with the recipe.
Can I freeze these focaccia muffins?
Absolutely. Once they are fully baked and cooled, wrap them individually in plastic wrap and store them in an airtight container or freezer-safe bag. They can be frozen for up to 2 months. Reheat in the oven for 5–7 minutes at 350°F (175°C) to restore their texture.
Can I use dried rosemary instead of fresh?
Yes, though fresh rosemary offers a brighter flavor, dried rosemary can work as a substitute. Use about 1 tablespoon of dried rosemary instead of 2 tablespoons of fresh. Rub it between your palms to release the oils before adding it to the dough or oil.
What if I don’t have a muffin pan?
If a muffin pan isn’t available, you can shape the dough into small rounds and place them on a parchment-lined baking sheet. Space them slightly apart to allow room for rising. Baking time may vary slightly, so keep an eye on the color.
Is it possible to make these gluten-free?
Yes, but you’ll need to use a gluten-free all-purpose flour blend that contains xanthan gum or another binder. The texture may be a bit different, but they should still turn out flavorful and moist.
Can I add toppings like cheese or vegetables?
Definitely. These muffins are highly adaptable. Try adding grated parmesan, sliced olives, caramelized onions, or cherry tomato halves before baking for extra texture and taste.
What type of olive oil is best?
Extra virgin olive oil is best for both mixing into the dough and drizzling on top. It adds rich, fruity flavor that enhances the garlic and rosemary beautifully.
How do I store leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days and warm them slightly before serving to refresh the texture.