Garlic Rosemary Focaccia Muffins (Printable)
Herby, golden focaccia-style muffins studded with roasted garlic and fresh rosemary—ideal warm with soups or salads.
# Ingredient List:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 cup bread flour
03 - 1 packet instant yeast (7 grams)
04 - 1 teaspoon granulated sugar
05 - 1 teaspoon fine sea salt
06 - 1 cup lukewarm water
07 - 1/4 cup extra virgin olive oil
→ Flavorings and Toppings
08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh rosemary, finely chopped, plus extra for topping
10 - 1/2 teaspoon flaky sea salt, for topping
11 - 2 tablespoons extra virgin olive oil, for brushing
# How to Make:
01 - In a large mixing bowl, whisk together the all-purpose flour, bread flour, instant yeast, granulated sugar, and fine sea salt until well incorporated.
02 - Pour in the lukewarm water and 1/4 cup extra virgin olive oil. Stir with a wooden spoon or use a stand mixer fitted with a dough hook until a sticky, uniform dough forms.
03 - Fold in the minced garlic and chopped fresh rosemary, mixing until evenly distributed throughout the dough.
04 - Cover the bowl with plastic wrap or a clean towel. Let the dough rest in a warm environment for 1 hour, or until doubled in volume.
05 - Preheat the oven to 400°F. Lightly grease a standard 12-cup muffin tin with nonstick spray or olive oil.
06 - Evenly divide the risen dough among the prepared muffin cups. The dough will be sticky; use oiled hands or a scoop for easier handling.
07 - Brush the tops of the dough with 2 tablespoons extra virgin olive oil. Sprinkle with flaky sea salt and reserved chopped rosemary.
08 - Place the muffin tin in the preheated oven. Bake for 18 to 22 minutes, or until the muffins are golden brown on top and fully cooked through.
09 - Remove the muffins from the oven and allow to cool in the tin for 5 minutes. Transfer muffins to a wire rack and serve warm or at room temperature.
# Helpful Tips:
01 -
- These muffins have all the satisfying chew and herby flavor of classic focaccia, but you can sneak one from the tin without sharing a whole loaf.
- I secretly love how the small size helps the crust get perfectly golden and crisp, and you get extra pockets of flavor in every bite.
02 -
- Never skip oiling the muffin tins — I once tried to save time and nearly lost half my batch to stubborn sticking.
- If your dough feels too sloppy, just wet your hands to shape it instead of adding flour, which keeps the crumb tender.
03 -
- Letting the dough rise until really doubled, instead of rushing, gives you the lightest texture — patience pays off here.
- Oiled hands are your best friend when dividing sticky dough — try a little on your fingertips to keep things neat.