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Easy Garlic Rosemary Focaccia Muffins

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These Easy Garlic Rosemary Focaccia Muffins are mini versions of the classic Italian bread—crispy on the outside, soft and airy inside, and full of bold garlic and herb flavor. Baked in a muffin tin, they’re easy to make, perfectly portioned, and great for any meal.

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)

Instructions

  1. In a mixing bowl, combine flour, instant yeast, and salt. Add warm water and 2 tablespoons olive oil. Stir until a sticky dough forms.
  2. Knead the dough lightly for a few minutes until smooth. Cover the bowl and let rise in a warm spot for about 1 hour, or until doubled in size.
  3. Grease a standard 12-cup muffin tin with olive oil or use paper liners brushed with oil.
  4. Divide the risen dough evenly into the muffin cups, filling each about halfway. Let rise again for 20–30 minutes.
  5. Preheat the oven to 375°F (190°C). Drizzle the tops of the dough with olive oil, then press in chopped rosemary and minced garlic. Sprinkle with flaky sea salt if using.
  6. Bake for 20–22 minutes, or until golden brown and the muffins sound hollow when tapped.
  7. Cool for a few minutes in the pan, then transfer to a wire rack. Serve warm.

Notes

  • Add shredded Parmesan or mozzarella before baking for extra flavor.
  • Try other herbs like thyme or oregano for variety.
  • Add red pepper flakes for a spicy kick.
  • Stuff with cheese or sun-dried tomatoes for a fun surprise center.
  • Store at room temperature for 2 days or freeze for longer storage.

Nutrition

Find it online: https://cookedbymaya.com/easy-garlic-rosemary-focaccia-muffins/