Easy Garlic Rosemary Focaccia Muffins Recipe

Introduction

These Easy Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in convenient muffin-sized portions. Soft, fragrant, and flavorful, they make a perfect snack or accompaniment to meals.

Ingredients

• 2 ½ cups all-purpose flour
• 1 packet (7g) instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water
• ¼ cup olive oil (plus extra for greasing and drizzling)
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
• Coarse sea salt for topping (optional)

Instructions

1. Step 1: In a large bowl, combine warm water, sugar, and instant yeast. Stir briefly and let sit for 5–10 minutes until foamy.
2. Step 2: Add flour and salt to the bowl. Pour in olive oil and mix until a sticky dough forms. Knead for 5 minutes until smooth and elastic.
3. Step 3: Lightly oil a clean bowl, place the dough inside, and turn once to coat. Cover with a towel and let rise in a warm place for 45–60 minutes until doubled in size.
4. Step 4: Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with parchment muffin liners.
5. Step 5: Punch down the risen dough. Knead in minced garlic and chopped rosemary until evenly distributed.
6. Step 6: Divide the dough into the muffin cups, filling each about ¾ full. Drizzle each with olive oil and sprinkle with coarse sea salt, if using. Let rest for 10–15 minutes.
7. Step 7: Bake for 15–18 minutes until golden brown on top and cooked through.
8. Step 8: Allow muffins to cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, try adding sun-dried tomatoes or olives to the dough before baking.
• If using dried rosemary, crush it lightly between your fingers to release its aroma before mixing it in.
• Brush the tops with a little garlic-infused olive oil before baking for a richer taste.
• You can substitute all-purpose flour with bread flour for a chewier texture.

Storage

Store focaccia muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in a preheated oven at 350°F (175°C) for 5–7 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without fresh rosemary?

Yes, dried rosemary works well as a substitute. Use about one-third the amount of dried rosemary compared to fresh, and crush it lightly to release its flavor.

How do I know when the focaccia muffins are done baking?

The muffins are done when they are golden brown on top and sound hollow when tapped. Baking for 15–18 minutes at 400°F usually yields perfect results.

Easy Garlic Rosemary Focaccia Muffins Recipe

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★★★★★

4.6 from 117 reviews

These Easy Garlic Rosemary Focaccia Muffins are soft, aromatic, and perfect for any occasion. Infused with fresh garlic and fragrant rosemary, these individual-sized focaccia breads are quick to prepare, featuring a tender crumb and a crispy golden crust after baking. They make an ideal accompaniment to soups, salads, or as a savory snack.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 focaccia muffins 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2 ½ cups all-purpose flour
• 1 packet (7g) instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water
• ¼ cup olive oil (plus extra for greasing and drizzling)

Flavorings

• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)

Topping (Optional)

• Coarse sea salt for topping

Instructions

1. Activate Yeast: In a large bowl, combine the warm water, sugar, and instant yeast. Stir briefly and let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Make the Dough: Add the all-purpose flour and salt to the bowl. Pour in the olive oil and mix everything until a sticky dough forms. Knead the dough by hand for about 5 minutes until it turns smooth and elastic.
3. First Rise: Lightly oil a clean bowl and place the dough inside, turning once to coat it evenly with oil. Cover the bowl with a towel and let the dough rise in a warm area for 45 to 60 minutes, or until it has doubled in size.
4. Prepare for Baking: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line the cups with parchment muffin liners to prevent sticking.
5. Add Flavorings: Punch down the risen dough to release the air. Knead in the minced garlic and chopped rosemary until they are evenly distributed throughout the dough.
6. Fill Muffin Cups: Divide the dough into the prepared muffin cups, filling each about three-quarters full. Drizzle each dough portion with olive oil and sprinkle with coarse sea salt if desired. Allow the dough to rest for 10 to 15 minutes to rise slightly again.
7. Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the muffins turn golden brown on top and are fully cooked through.
8. Cool and Serve: Let the focaccia muffins cool for 5 minutes in the tin before transferring them to a wire rack. Serve warm or at room temperature for optimal flavor and texture.

Notes

• You can substitute fresh rosemary with dried rosemary, using less since dried herbs are more potent.
• For an extra crispy crust, drizzle a bit more olive oil on top just before baking.
• These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Reheat in the oven or toaster oven to regain crispiness.
• Feel free to customize by adding olives, sun-dried tomatoes, or grated Parmesan to the dough for variety.

Keywords: garlic rosemary focaccia muffins, easy focaccia recipe, Italian focaccia, garlic bread muffins, rosemary bread