Garlic Rosemary Focaccia Muffins (Printable)

Tender Italian-inspired muffins with aromatic garlic and rosemary, ready in 35 minutes.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon sugar
03 - 1 ½ teaspoons instant yeast
04 - 1 teaspoon salt

→ Wet Ingredients

05 - ¾ cup warm water (110°F)
06 - ¼ cup extra-virgin olive oil, plus more for brushing

→ Flavorings

07 - 2 tablespoons fresh rosemary, finely chopped
08 - 3 cloves garlic, minced
09 - ½ teaspoon freshly ground black pepper

→ Optional Topping

10 - Flaky sea salt, for sprinkling

# How to Make:

01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin with olive oil or nonstick spray.
02 - In a large bowl, mix flour, sugar, yeast, and salt until well combined.
03 - Add warm water and olive oil to the dry ingredients. Mix with a spatula or wooden spoon until a sticky dough forms.
04 - Stir in chopped rosemary, minced garlic, and black pepper until evenly incorporated throughout the dough.
05 - Divide the dough evenly among the muffin cups, filling each about ¾ full. Drizzle or brush a little olive oil on top of each muffin. Sprinkle with extra rosemary and flaky sea salt if desired.
06 - Cover loosely with a clean towel and let rise in a warm place for 20 minutes. The dough will puff slightly but won't double in size.
07 - Bake for 18 to 20 minutes, or until muffins are golden brown on top and sound hollow when tapped.
08 - Let cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Helpful Tips:

01 -
  • The smell of garlic and rosemary filling your kitchen will make everyone pretend they just happened to wander in hungry
  • You get all the crispy, oily goodness of focaccia in grab-and-go form without the endless rising time
02 -
  • Warm water should feel like bath temperature, too hot and you will kill the yeast, too cool and the dough will not activate properly
  • The dough is supposed to be sticky and shaggy, do not be tempted to keep adding flour or you will end up with tough, dry muffins
03 -
  • Use your fingers to really press the dough into the muffin cups, it helps with the characteristic focaccia texture
  • Let the muffins cool almost completely before wrapping for storage, or trapped steam will make them soggy

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