If you’re on the hunt for a bite-sized bread that bursts with flavor and just begs to be shared, you are going to adore this Garlic Rosemary Focaccia Muffins Recipe. These delightful muffins bring together the irresistible aroma of fresh rosemary and garlic with a perfectly tender, airy crumb. It’s like having all the cozy goodness of classic focaccia rolled into a convenient, grab-and-go muffin shape. Whether you’re serving them alongside dinner or sneaking one (or three) with your afternoon coffee, these muffins are an absolute crowd-pleaser that uplift any occasion.
Ingredients You’ll Need
Believe it or not, this Garlic Rosemary Focaccia Muffins Recipe relies on simple, everyday ingredients that pack a punch in taste and texture. Each component plays an essential role, whether it’s the yeast for that perfect rise, the olive oil for richness and moisture, or the fresh rosemary for that fragrant herbal note you’ll love.
- 2 ¼ teaspoons active dry yeast: This is your magic agent for a light, airy dough that doubles in size beautifully.
- 1 teaspoon sugar: Just enough sweetness to awaken the yeast and balance the savory tones.
- 1 cup warm water (about 110°F or 45°C): The perfect temperature to activate the yeast without killing it.
- 2 ½ cups all-purpose flour: Provides structure but keeps the muffins soft and tender inside.
- 1 teaspoon salt: Enhances all the flavors and stops the dough from tasting flat.
- 2 tablespoons olive oil (for dough): Adds moisture and a subtle fruity richness to the bread.
- 3 tablespoons olive oil (for topping): Infuses the muffins with flavor and creates a gorgeous golden crust.
- 3 cloves garlic, minced: For that unmistakable, delicious garlic punch that pairs beautifully with rosemary.
- 1 tablespoon fresh rosemary, chopped: The star herb that elevates these muffins with its fresh, piney aroma.
- ½ teaspoon flaky sea salt: Sprinkled on top for a satisfying crunch and burst of saltiness.
How to Make Garlic Rosemary Focaccia Muffins Recipe
Step 1: Activate the Yeast
Begin by combining the warm water, sugar, and yeast in a small bowl. Give it a gentle stir, then let it sit for about 5 to 10 minutes until the mixture becomes foamy and bubbly. This is your sign that the yeast is alive and ready to work its magic on your dough.
Step 2: Prepare the Dough
Next, whisk together the flour and salt in a large mixing bowl. Create a little well in the center and pour in your activated yeast mixture along with the olive oil for the dough. Stir everything until a shaggy dough forms; it won’t look perfect just yet, but trust the process!
Step 3: Let the Dough Rise
Cover the bowl with a clean kitchen towel and place it somewhere warm. Letting the dough rest for 45 minutes to an hour allows it to double in size, filling up with air bubbles that make your focaccia muffins chewy and delicious.
Step 4: Prepare the Muffin Tin
While the dough is rising, brush your muffin tin generously with olive oil. This step helps prevent sticking and adds even more flavor in the crust once baked.
Step 5: Shape the Muffins
Once your dough has puffed up, divide it evenly into the muffin tin cups. Don’t worry about perfect shapes—these rustic muffins look the most inviting with some character! Let them rest for another 15 minutes to get a little puffier before topping.
Step 6: Add the Toppings
Warm the olive oil and minced garlic gently over low heat for a minute or two until fragrant—you want to release that savory aroma without browning the garlic. Remove from heat, stir in the chopped rosemary, then brush this heavenly mixture generously over each muffin. Finish with a sprinkle of flaky sea salt to add a little crunch and highlight those flavors.
Step 7: Bake the Muffins
Pop your muffin tin into a preheated 375°F (190°C) oven and bake for 18 to 22 minutes. Keep an eye out for a gorgeous golden-brown top—that’s when you know they’re perfectly baked.
Step 8: Cool & Serve
Allow the muffins to cool for a few minutes right in the tin before removing them. Serving these warm lets you fully appreciate the garlic rosemary aroma and the soft crumb inside. Go ahead, grab one and enjoy that first delightful bite!
How to Serve Garlic Rosemary Focaccia Muffins Recipe
Garnishes
For a little extra flair and flavor, consider drizzling a touch more olive oil over the top just before serving or sprinkling with finely grated Parmesan cheese. Fresh rosemary sprigs can also be placed alongside for a charming presentation and enhanced aroma.
Side Dishes
These Garlic Rosemary Focaccia Muffins pair beautifully with soups and salads like a classic tomato basil soup or a crisp mixed greens salad. They also shine alongside a hearty platter of cured meats, cheeses, and olives for a Mediterranean-inspired spread.
Creative Ways to Present
Serve your focaccia muffins stacked on a rustic wooden board alongside small bowls of marinated olives, sun-dried tomatoes, or a whipped herb butter. For a crowd-pleasing appetizer, slice them in half and use as mini sandwich buns filled with mozzarella, roasted veggies, or prosciutto.
Make Ahead and Storage
Storing Leftovers
To keep your Garlic Rosemary Focaccia Muffins fresh, store them in an airtight container at room temperature for up to 2 days. This helps maintain their lovely softness without drying out.
Freezing
If you want to enjoy these muffins later, freeze them individually wrapped in plastic wrap and placed inside a sealable bag. They hold up well for up to 3 months and are easy to thaw whenever you’re craving that savory goodness.
Reheating
When you’re ready to savor them again, pop the muffins in a 350°F (175°C) oven for about 10 minutes or until warmed through. If you’re in a pinch, a quick zap in the microwave will do, but baking helps bring back that crisp crust we all love.
FAQs
Can I use dried rosemary instead of fresh in the Garlic Rosemary Focaccia Muffins Recipe?
Absolutely! If fresh rosemary isn’t available, dried rosemary works fine too. Use about one-third of the amount, as dried herbs are more concentrated. Just make sure to crush it lightly to release the flavor.
Is it possible to make these muffins gluten-free?
To make gluten-free focaccia muffins, you’ll need a gluten-free flour blend designed for baking. Keep in mind that texture might differ slightly, but you can still enjoy the delicious garlic and rosemary flavors.
Can I prepare the dough the night before?
Yes! After mixing the dough, cover it tightly and refrigerate overnight. When ready to bake, let the dough come to room temperature and rise again before shaping into muffins.
What’s the best way to mince garlic for this recipe?
Peel the garlic cloves and chop them finely with a sharp knife or use a garlic press. Freshly minced garlic gives the most vibrant flavor and aroma to the focaccia muffins.
Can I substitute olive oil with another type of oil?
Olive oil is preferred for its fruity and slightly peppery flavor, but if needed, you can substitute with avocado oil or a mild vegetable oil. The flavor will be a bit different, but the texture will remain lovely.
Final Thoughts
This Garlic Rosemary Focaccia Muffins Recipe is truly one of those special treats that feels homemade yet impresses every time. They’re perfect for cozy nights, festive dinners, or just bumping up your everyday bread game. I hope you take this recipe into your kitchen and fill your home with that incredible garlic-rosemary aroma—it’s a small indulgence that makes life taste so much better!
Print
Garlic Rosemary Focaccia Muffins Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Garlic Rosemary Focaccia Muffins are soft, fluffy, and infused with fragrant garlic and fresh rosemary. Perfectly portioned in a muffin tin, they combine the rustic charm of traditional focaccia bread with the convenience of a handheld treat. The olive oil and flaky sea salt toppings add a delicious savory finish to each golden-baked muffin, making them ideal as a side for soups, salads, or as a flavorful snack.
Ingredients
Dough Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- 1 cup (240ml) warm water (about 110°F or 45°C)
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Topping Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon flaky sea salt
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
- Prepare the Dough: In a large mixing bowl, mix together the flour and salt. Create a well in the center, then pour in the activated yeast mixture and 2 tablespoons of olive oil. Stir until a shaggy dough forms, ensuring all the flour is incorporated.
- Let the Dough Rise: Cover the bowl with a clean kitchen towel and place it in a warm spot. Allow the dough to rise for 45 minutes to 1 hour, or until it has doubled in size, which helps develop the dough’s texture and flavor.
- Prepare the Muffin Tin: Lightly brush a muffin tin with olive oil to prevent the dough from sticking during baking, ensuring easy removal after baking.
- Shape the Muffins: Once the dough has doubled in size, gently deflate it and divide it evenly among the muffin tin cups. Let the dough rest again for 15 minutes to allow a second rise, which will make the muffins light and fluffy.
- Add the Toppings: In a small saucepan, heat 3 tablespoons of olive oil with the minced garlic over low heat for 1–2 minutes until fragrant. Remove from heat, stir in the chopped rosemary, then brush this aromatic mixture generously over each dough portion in the muffin tin. Sprinkle flaky sea salt on top for added flavor and crunch.
- Bake the Muffins: Preheat your oven to 375°F (190°C). Bake the muffins for 18–22 minutes or until they turn a beautiful golden brown, signaling they are fully cooked and ready to enjoy.
- Cool & Serve: Allow the focaccia muffins to cool slightly for a few minutes before carefully removing them from the muffin tin. Serve warm to best enjoy the gooey garlic, fresh rosemary aroma, and soft texture.
Notes
- Make sure the water is not too hot when activating the yeast; otherwise, it may kill the yeast.
- You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but reduce quantity to 1 teaspoon as dried herbs are more potent.
- These muffins freeze well; thaw at room temperature and warm briefly before serving.
- For a richer flavor, consider adding a little grated Parmesan on top before baking.
- To keep the dough moist during rising, avoid direct drafts and cover the bowl properly.
