Hi there! Jessica here, and today I’m sharing one of my favorite savory bakes—Garlic Rosemary Focaccia Muffins. These muffins are a twist on classic focaccia bread, but instead of a big loaf, we bake them in muffin tins for soft centers and crisp, golden tops. They’re super snackable, great for dipping, and always a hit at my family dinners.
Let’s get started.
Why You’ll Want to Bake These
- They’re soft and fluffy inside.
- The crust is golden and buttery.
- The garlic and rosemary make the flavor shine.
- No fancy tools needed—just a muffin pan.
Ingredients
Makes: 12 muffins
Prep Time: 15 minutes
Rise Time: 1 hour
Bake Time: 20 minutes
Total Time: About 1 hour 35 minutes
- 2 cups all-purpose flour
- 1 packet instant yeast (2¼ teaspoons)
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3/4 cup warm water (about 110°F)
- 2 tablespoons olive oil (plus more for greasing)
- 3 garlic cloves (minced)
- 1½ teaspoons fresh rosemary (finely chopped)
- 2 tablespoons melted butter (for brushing)
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl, mix the flour, yeast, sugar, and salt. Stir in warm water and olive oil.
Mix until a sticky dough forms. You can use a wooden spoon or your hands.
Pro Tip: Don’t add more flour even if it seems sticky. Focaccia dough should be soft and loose.
2. First Rise
Cover the bowl with a clean towel or plastic wrap.
Let it rise in a warm spot for 1 hour, or until doubled in size.
Pro Tip: If your kitchen is cold, place the bowl inside the oven (turned off) with the oven light on.
3. Prep the Muffin Pan
Grease a 12-cup muffin tin with olive oil.
Spoon the dough evenly into the cups. You’ll fill each about halfway.
Use oiled fingers to press the dough down a bit.
Pro Tip: The oil helps create that crispy bottom and crusty edges.
4. Add Garlic and Rosemary
Sprinkle the minced garlic and chopped rosemary evenly over the top of each muffin.
Press them gently into the dough with your fingers.
Pro Tip: Use fresh rosemary for best flavor. Dried will work, but use only 1/2 teaspoon.
5. Dimple the Tops
Lightly oil your fingertips again. Press down to create little dimples in the dough.
This helps hold flavor and gives them that signature focaccia look.
6. Second Rise (Optional)
Let the dough rest for 10-15 minutes in the pan before baking. This gives you an even fluffier texture.
7. Bake
Preheat your oven to 400°F (200°C).
Bake the muffins for 18 to 20 minutes, or until the tops are golden brown.
8. Brush with Butter
As soon as they come out, brush with melted butter.
Let them cool in the pan for 5 minutes, then move to a wire rack.
Pro Tip: Don’t skip the butter. It soaks into the crust and adds rich flavor.
Nutrition Info (Per Muffin)
- Calories: 150
- Carbs: 20g
- Fat: 6g
- Protein: 3g
- Sugar: 1g
- Fiber: 1g
- Sodium: 150mg
Ways to Serve
- With soup: These go great with tomato or potato soup.
- As a side: Perfect for pasta nights or grilled chicken.
- For breakfast: Slice and toast them, then spread with cream cheese or butter.
- For snacks: Dip in olive oil and balsamic vinegar.
Storage Tips
- Store in an airtight container for up to 2 days at room temp.
- To reheat, warm in the oven at 350°F for 5 minutes.
- Freeze extras for up to 1 month. Thaw and toast before serving.
Make Ahead Option
You can make the dough the night before.
After the first rise, cover and refrigerate.
Let it come to room temp before spooning into the muffin pan.
FAQs
Can I use whole wheat flour?
Yes, but use half white and half whole wheat for a lighter texture.
Do I need to knead this dough?
Nope! This focaccia-style dough doesn’t need kneading.
Can I add cheese?
Yes. Try sprinkling shredded parmesan or mozzarella on top before baking.
What other herbs work?
Try thyme, oregano, or Italian seasoning if you don’t have rosemary.
Can I make this vegan?
Yes. Skip the butter or brush with olive oil instead.
Final Thoughts
These garlic rosemary focaccia muffins are easy to make, but they taste like something from a fancy bakery. My kids love them warm with soup. My husband eats them cold straight from the fridge. And I like to serve them when guests come over because they look so cute and rustic in their little muffin shapes.
Bake a batch and let me know how they turn out. You’ll love how simple and satisfying they are.
Until next time,
Jessica
