Garlic Rosemary Focaccia Muffins

You know that satisfying moment when you bite into something soft, fragrant, and just a little bit savory? These Garlic Rosemary Focaccia Muffins bring that feeling home, every single time. I vividly remember the first time I pulled a batch of these golden beauties out of the oven—the smell of garlic and fresh rosemary instantly transported me to an Italian kitchen, cozy and warm. What’s fun about this recipe is how the familiar focaccia flavors get a playful twist by baking them as individual muffins, perfect for grabbing on the go or serving alongside a hearty soup. Plus, the crust is just the right balance of crispy and chewy, and the tender crumb inside always makes me want more. Let me show you how to make these little clouds of herbal garlic goodness that feel like a warm hug in bread form!

Quick Facts

Yield: Serves 8
Prep Time: 20 minutes (plus 1 hour rising)
Cook Time: 18–20 minutes
Total Time: About 1 hour 40 minutes

Ingredients

For the Main Dish:

2 ¼ tsp active dry yeast (1 packet)
1 cup warm water (about 105–110°F)
1 tsp sugar
2 ½ cups all-purpose flour, plus extra for dusting
1 tsp salt
¼ cup extra virgin olive oil, plus more for drizzling
3 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
Coarse sea salt (for sprinkling)

How I Make It

Step 1:

Start by activating the yeast: in a small bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for about 5 minutes until it’s frothy and bubbly—that’s your signal that the yeast is alive and kicking.

Step 2:

In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture, olive oil, and add the minced garlic and chopped rosemary. Stir to combine until a shaggy dough forms.

Step 3:

Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and elastic. If it’s sticky, sprinkle a little more flour, but be careful not to add too much—you want the dough soft but manageable.

Step 4:

Lightly oil a clean bowl and place the dough inside. Cover with a damp towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 5:

Once risen, punch down the dough gently and divide it into 8 equal pieces. Shape each piece into a rough ball and place them into a greased muffin tin, spacing them evenly.

Step 6:

Drizzle a little olive oil over the tops and sprinkle with coarse sea salt and a pinch of extra rosemary. Let them rise again for 15–20 minutes. Then bake at 375°F for 18–20 minutes, until golden brown and the tops feel springy to the touch. Cool slightly before serving—if you can wait!

Variations & Tips

Swap fresh rosemary for thyme or oregano to change up the flavor profile.
For an extra garlicky punch, roast the garlic first and mix it into the dough.
If you want fluffier muffins, try folding in a tablespoon of plain yogurt to the dough.
You can add a sprinkle of grated Parmesan over the tops before baking for a cheesy twist.
Don’t overbake! Check a minute or two before time’s up to avoid drying out your muffins.

How I Like to Serve It

I love pairing these focaccia muffins with a bowl of tomato soup or a fresh salad for a light lunch. They’re fantastic alongside grilled chicken or a cozy stew during chilly nights, soaking up all those savory juices. And honestly, just with a slather of butter or olive oil, they make an irresistible snack any time of day.

Notes

Store leftovers in an airtight container for up to 2 days; warm in the oven to refresh before eating.
If your dough feels too sticky during kneading, sprinkle flour sparingly—too much can make the muffins dense.

Closing: There’s something wonderfully simple and satisfying about these Garlic Rosemary Focaccia Muffins—they never fail to fill my kitchen with irresistible aromas and my heart with warmth.