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Easy Garlic Rosemary Focaccia Muffins

Quick and flavorful no-knead focaccia baked in muffin tins, infused with garlic and fresh rosemary, perfect as a side dish or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 12 muffins
Course: Bread, Side Dish
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups warm water 105-115°F / 40-46°C
  • 1 packet active dry yeast 2 1/4 teaspoons
  • 1 tsp granulated sugar
  • 3 cups all-purpose flour
  • 1 tsp fine sea salt
  • 0.25 cup olive oil plus extra for greasing and drizzling
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped (plus whole sprigs for garnish)
  • Flaky sea salt for sprinkling

Equipment

  • Large mixing bowl
  • Muffin tin (12-cup)
  • Plastic wrap

Method
 

  1. In a large bowl, combine warm water, yeast, and granulated sugar. Let sit 5-10 minutes until foamy.
  2. Add flour and fine sea salt to yeast mixture. Stir until shaggy, sticky dough forms. Cover and let rise in a warm place for 45-60 minutes, or until doubled.
  3. Preheat oven to 400°F (200°C). Generously grease a 12-cup muffin tin with olive oil.
  4. Gently punch down dough. Add minced garlic and chopped rosemary; fold in until just distributed.
  5. Divide dough among muffin cups. Drizzle each with olive oil, sprinkle with flaky sea salt, and press in a rosemary sprig.
  6. Bake 18-22 minutes until golden brown and hollow when tapped.
  7. Cool in tin for a few minutes, then transfer to a wire rack. Serve warm.

Notes

Ensure water is the correct temperature for yeast activation. Do not overmix the dough. These are best served fresh.