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Easy Garlic Rosemary Focaccia Muffins

Fluffy, savory focaccia bread baked into individual muffin-sized portions, heavily flavored with garlic, rosemary, and olive oil.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12 muffins
Course: Bread, Side Dish
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dough Base
  • 3 cups all-purpose flour
  • 1 tsp fine sea salt
  • 1 tsp granulated sugar
  • 2.25 tsp active dry yeast one packet
  • 1.5 cups warm water 105°F–115°F
Flavor & Topping
  • 4 tbsp olive oil divided
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary minced, for dough
  • 1 tbsp fresh rosemary sprigs for topping
  • 1 tsp coarse sea salt for topping

Equipment

  • Standard 12-cup muffin tin
  • Large mixing bowl
  • Whisk
  • Small saucepan

Method
 

  1. Activate yeast: Whisk warm water and sugar, sprinkle yeast, and let stand 5-10 minutes until foamy.
  2. Infuse oil: Gently heat 2 tbsp olive oil and minced garlic for 2 minutes over low heat. Let cool slightly.
  3. Form dough: Add flour, fine salt, minced rosemary, and infused oil to the yeast mixture. Mix until a very sticky, wet dough forms. Do not knead. Cover and let rise 1.5–2 hours until doubled.
  4. Prepare tins: Drizzle remaining 2 tbsp oil into the 12 muffin cups, coating sides evenly.
  5. Portion: Gently deflate the dough and divide into 12 equal portions. Place one portion into each muffin cup. Cover loosely and let rise for 20 minutes.
  6. Bake: Preheat oven to 400°F (200°C). Top each muffin with a small rosemary sprig and coarse salt. Bake 18–22 minutes until golden brown.
  7. Cool: Remove from tin and cool slightly on a wire rack before serving.

Notes

Ensure all ingredients are at room temperature. For a crispier crust, skip the paper liners and use extra olive oil in the muffin tin.