Name: Easy Garlic Rosemary Focaccia Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 1/4 teaspoons instant yeast (1 packet); 3/4 teaspoon salt; 3/4 cup warm water (about 110°F/45°C); 3 tablespoons olive oil (plus more for drizzling and greasing); 1–2 teaspoons fresh rosemary, chopped (or 1/2–1 teaspoon dried); 2 cloves garlic, minced or grated; Flaky sea salt (optional, for topping)

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These Easy Garlic Rosemary Focaccia Muffins are a fun, personal-sized take on classic focaccia bread—crispy on the outside, soft and airy inside, and full of bold flavor. I love making them when I want fresh-baked bread without the hassle of shaping loaves. They’re perfect for pairing with soups, salads, or just enjoying warm from the oven.

Why You’ll Love This Recipe

I love these focaccia muffins because they’re simple to make, don’t require any fancy equipment, and bake up beautifully in a muffin tin. The combination of garlic and rosemary gives them a savory, comforting flavor, and the olive oil keeps them moist and rich. Plus, everyone gets their own perfectly portioned muffin—no slicing required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Instant yeast
Warm water
Olive oil
Salt
Fresh or dried rosemary
Garlic (minced or grated)
Flaky sea salt (optional, for topping)

Directions

Make the Dough:
In a mixing bowl, I stir together the flour, instant yeast, and salt. I slowly add warm water and olive oil, mixing until a sticky dough forms. I knead it lightly until smooth, then cover and let it rise for about 1 hour, or until doubled in size.
Prep the Muffin Tin:
I grease a standard muffin tin with olive oil or use muffin liners brushed with oil. This gives the muffins a crisp, golden edge.
Fill and Rise Again:
I divide the dough evenly into the muffin cups, filling each about halfway. I let the dough rise again for 20–30 minutes.
Top with Flavor:
I drizzle olive oil over the tops and gently press in chopped rosemary and minced garlic. A sprinkle of flaky sea salt makes a great finishing touch.
Bake:
I bake the muffins at 375°F (190°C) for about 20–22 minutes, or until the tops are golden and the muffins sound hollow when tapped.
Cool and Serve:
I let them cool for a few minutes in the tin before removing. They’re best served warm, dipped in more olive oil or alongside a main dish.

Servings and timing

This recipe makes about 12 muffins. It takes me 15 minutes to prep, 1 hour for the first rise, 30 minutes for the second rise, and about 20 minutes to bake. Total time: around 2 hours and 15 minutes.

Variations

Add cheese: I like sprinkling shredded Parmesan or mozzarella on top before baking for a cheesy twist.
Use other herbs: Thyme, oregano, or sage can be used in place of rosemary if I want to change the flavor.
Make it spicy: A pinch of red pepper flakes in the olive oil adds heat and depth.
Stuff them: I sometimes tuck a cube of cheese or sun-dried tomato inside each muffin for a surprise center.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm them in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds. They also freeze well—just wrap individually and thaw as needed.

FAQs

Can I use active dry yeast instead of instant?

Yes, I’ve used active dry yeast by proofing it first in warm water with a pinch of sugar. I just make sure it bubbles before adding it to the flour.

Can I make the dough ahead of time?

Definitely. I prepare the dough and let it rise in the fridge overnight. The next day, I portion it into muffin cups and let it rise again before baking.

How do I make the muffins more airy?

I avoid overmixing the dough and make sure to give it enough time to rise. A wet, sticky dough also helps create a lighter texture.

What if I don’t have fresh rosemary?

I use dried rosemary when fresh isn’t available, but I reduce the amount slightly since it’s more concentrated in flavor.

Can I bake these in a mini muffin tin?

Yes, I’ve tried it before. I reduce the baking time to around 12–15 minutes and check for doneness a bit earlier.

Conclusion

These Easy Garlic Rosemary Focaccia Muffins are one of my favorite go-to bread recipes when I want something homemade, flavorful, and a little unique. Whether I serve them with dinner or bring them to a potluck, they’re always a warm, delicious hit. The crispy edges, soft centers, and bold flavor make them totally irresistible.