Easy Garlic Rosemary Focaccia Muffins
Soft, fluffy, and infused with fragrant rosemary and garlic, these savory focaccia muffins bake up with a crisp golden crust and a pillowy interior—perfect as a side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: Approximately 1 hour 15 minutes
- Yield: 12 muffins
- Category: breakfast
- Method: Baking
- Cuisine: Italian
Ingredients
2 ¼ teaspoons instant yeast (or active dry yeast)
1 cup warm water (110 °F / 43 °C)
1 tablespoon honey (or sugar)
3 cups all-purpose flour
1 teaspoon salt
¼ cup extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh rosemary, chopped
2 cloves garlic, minced
1 teaspoon flaky or coarse sea salt (for topping)
Instructions
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In a large mixing bowl, dissolve the yeast and honey (or sugar) in warm water. Let sit for about 5 minutes until foamy.
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Add the flour, salt, and olive oil. Stir until a sticky dough forms. Cover with a towel and let rise in a warm place for 45–60 minutes, until doubled in size.
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Preheat your oven to 375 °F (190 °C). Lightly grease a 12-cup muffin tin with olive oil.
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Divide the risen dough evenly into the muffin cups, filling each about ¾ full.
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Drizzle olive oil over the tops, then sprinkle with chopped rosemary, minced garlic, and flaky sea salt.
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Bake for 18–20 minutes, rotating the pan halfway through, until golden brown and crisp.
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Let the muffins cool slightly in the tin before transferring to a wire rack. Serve warm or at room temperature. They pair wonderfully with dips like olive oil and balsamic vinegar.
Notes
- If you don’t have fresh rosemary, you can use dried—just use half the amount.
- These muffins are best enjoyed fresh but can be stored or frozen for later.
- Reheat in a preheated oven to restore the crispy exterior.
- For deeper flavor, refrigerate the dough overnight before baking.
- No muffin tin? No problem—just shape small rounds and bake on a lined baking sheet.
