Garlic Rosemary Focaccia Muffins (Printable Version)

Savory Italian muffins with roasted garlic, rosemary, and olive oil. A handheld twist on traditional focaccia.

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup warm water
03 - 2 ¼ tsp active dry yeast
04 - 2 tbsp extra virgin olive oil
05 - 1 tsp sugar
06 - 1 tsp sea salt

→ Flavorings & Toppings

07 - 3 cloves garlic, minced
08 - 2 tbsp fresh rosemary, finely chopped
09 - 2 tbsp extra virgin olive oil for drizzling
10 - Flaky sea salt, to taste
11 - Freshly ground black pepper, to taste

# How to Make It:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast on top and let stand for 5 minutes until foamy.
02 - Add flour, sea salt, and 2 tbsp olive oil to the yeast mixture. Mix until a sticky dough forms.
03 - Stir in minced garlic and chopped rosemary until evenly distributed throughout the dough.
04 - Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 45 minutes until doubled in size.
06 - Preheat oven to 400°F. Grease a 12-cup muffin tin with olive oil.
07 - Punch down the dough and divide evenly among the muffin cups.
08 - Drizzle each muffin with olive oil, sprinkle with flaky sea salt, black pepper, and extra rosemary.
09 - Cover and let rise in the tin for 10-15 minutes.
10 - Bake for 20-22 minutes until golden brown on top.
11 - Cool for a few minutes in the pan before serving warm.

# Expert Tips:

01 -
  • You get all that crispy chewy focaccia texture in adorable portion controlled form
  • The roasted garlic infuses every bite without being overwhelming
  • They come together faster than traditional bread but taste like you spent all day baking
02 -
  • If your yeast doesn't get foamy in that first 5 minutes toss it and start over
  • These are best eaten the same day but you can refresh them in a warm oven for 5 minutes
03 -
  • Use an ice cream scoop to divide the dough evenly it's so much faster and cleaner than guessing
  • Let the muffins cool in the tin for just 5 minutes then run a knife around the edges to release them

Go Back