Garlic Rosemary Focaccia Muffins

Why You’ll Love This Recipe

I like how these muffins are both elegant and simple. The dough comes together with a few pantry staples, and the addition of fresh garlic and rosemary makes them taste bakery-worthy. They’re perfect when I want something savory, handheld, and versatile to pair with meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups all-purpose flour
2 teaspoons active dry yeast
1 cup warm water (110°F/43°C)
3 tablespoons olive oil
4 cloves fresh garlic (minced)
2 tablespoons fresh rosemary (finely chopped)
1 teaspoon salt
1 teaspoon sugar

Directions

I begin by activating the yeast: I stir the sugar into the warm water, sprinkle the yeast over the top, and let it sit for 5–10 minutes until frothy.

In a large bowl, I whisk together the flour and salt. I add the olive oil and yeast mixture, stirring until a sticky dough forms.

On a floured surface, I knead the dough for 5–7 minutes until smooth. I then fold in the minced garlic and chopped rosemary until evenly distributed.

I transfer the dough to an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Meanwhile, I preheat my oven to 375°F (190°C) and grease a muffin tin.

Once the dough has risen, I scoop portions into the muffin cups and let them rise again for about 30 minutes.

I bake the muffins for 20–25 minutes, until the tops are golden brown and fragrant.

Servings and Timing

This recipe makes about 12 muffins. It takes 15 minutes to prepare, 1 hour and 30 minutes to rise, and 20–25 minutes to bake, for a total time of about 40 minutes hands-on plus resting.

Variations

Sometimes I sprinkle a little flaky sea salt or Parmesan on top before baking for extra flavor. I also like folding in chopped olives or sun-dried tomatoes for a Mediterranean twist. For a spicier version, I add a pinch of crushed red pepper flakes to the dough.

Storage/Reheating

I store leftover muffins in an airtight container at room temperature for up to 3 days. To reheat, I warm them in a 350°F oven for about 5 minutes or microwave them for 20 seconds. They also freeze well—once cooled, I wrap them individually and freeze for up to 2 months, reheating straight from frozen.

FAQs

Can I use dried rosemary instead of fresh?

Yes, I use 1 tablespoon dried rosemary in place of fresh if needed.

Can I use a stand mixer to knead the dough?

Yes, a dough hook makes kneading faster and easier.

How do I know when the dough has risen enough?

It should double in size and leave an indentation when gently pressed with a finger.

Can I make these muffins vegan?

Yes, as long as I use olive oil and no dairy, they’re naturally vegan.

Can I add cheese to the dough?

Yes, shredded Parmesan or mozzarella adds a delicious cheesy layer of flavor.

Do I need to grease the muffin tin if it’s nonstick?

I still spray or grease it lightly to ensure easy release.

Can I make mini focaccia muffins?

Yes, I bake them in a mini muffin tin and reduce the baking time to about 12–15 minutes.

How do I get a crispier crust?

I brush the tops with olive oil before baking and sometimes add a pan of hot water in the oven for steam.

Can I make the dough ahead of time?

Yes, I prepare the dough, refrigerate it overnight, and let it come to room temperature before the second rise.

Can I use bread flour instead of all-purpose?

Yes, bread flour makes the muffins chewier and gives them more structure.

Conclusion

These garlic rosemary focaccia muffins are one of my favorite savory bakes. With their fluffy texture, fragrant herbs, and golden crust, they’re versatile enough for everyday meals yet impressive enough for special occasions. I love serving them warm from the oven for maximum flavor and comfort.