Name: Golden Crust Garlic Rosemary Focaccia Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 1/4 cups all-purpose flour; 1 packet (2 1/4 teaspoons) active dry yeast; 1 teaspoon sugar; 1 teaspoon salt; 3/4 cup warm water (about 110°F); 1/4 cup extra virgin olive oil, plus extra for drizzling; 2 cloves garlic, finely minced; 2 tablespoons fresh rosemary, chopped (plus extra for garnish); Coarse sea salt, for sprinkling; Freshly cracked black pepper; Grated Parmesan cheese (optional); Chili flakes (optional)

Why You’ll Love This Recipe

I love how these focaccia muffins bring all the traditional charm of Italian focaccia into an easy-to-serve, individually portioned form. I get the crisp, golden crust and soft, airy center in each muffin, with the robust flavors of garlic and rosemary shining through. They’re incredibly versatile—ideal as a snack, appetizer, or side dish. Whether I’m planning a party or just want something savory with my soup, these muffins never disappoint.

Golden Crust Garlic Rosemary Focaccia Muffins

Ingredients

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

2 1/4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon sugar
1 teaspoon salt
3/4 cup warm water (about 110°F)
1/4 cup extra virgin olive oil, plus extra for drizzling
2 cloves garlic, finely minced
2 tablespoons fresh rosemary, chopped (plus extra for garnish)
Coarse sea salt, for sprinkling
Freshly cracked black pepper
Grated Parmesan cheese (optional)
Chili flakes (optional)

Directions

I start by activating the yeast: I mix warm water, sugar, and yeast in a small bowl, let it sit for 5-10 minutes until it gets foamy.
In a large mixing bowl, I whisk together the flour and salt.
I make a well in the center, then pour in the yeast mixture and olive oil. I stir until I get a shaggy dough.
I knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
I place it in a lightly oiled bowl, cover, and let it rise for about an hour until doubled in size.
Meanwhile, I grease a 12-cup muffin tin with olive oil.
Once the dough rises, I punch it down, divide it into 12 pieces, roll into balls, and place them in the muffin tin.
I mix olive oil with garlic and rosemary, brush it over each dough ball, and press down gently to form dimples.
I cover the tin and let the dough rise for another 20 minutes.
While it rises, I preheat the oven to 375°F (190°C).
Before baking, I sprinkle sea salt, black pepper, and optionally, Parmesan or chili flakes.
I bake for 18-20 minutes until golden brown, then cool for 5 minutes in the tin before transferring to a wire rack.

Servings and timing

Servings: 12 muffins
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 35 minutes (including rising time)
Calories: Approximately 180 kcal per muffin

Variations

I sometimes swap rosemary for other herbs like thyme or oregano. If I want a cheesy touch, I sprinkle mozzarella or feta before baking. For a spicy kick, I add more chili flakes. Sun-dried tomatoes or olives also make tasty additions folded into the dough.

storage/reheating

I store the cooled muffins in an airtight container at room temperature for two days. For longer storage, I refrigerate them for up to a week or freeze for three months. To reheat, I pop them in a 350°F (175°C) oven for 5-7 minutes. I avoid microwaving, as it makes them chewy.

FAQs

How do I know if my yeast is active?

I check if the mixture becomes foamy after 5-10 minutes. If not, the yeast might be expired.

Can I make the dough ahead of time?

Yes, I often let the dough rise overnight in the fridge. I just bring it to room temperature before baking.

What if I don’t have fresh rosemary?

I use dried rosemary, but I reduce the amount to about 1 tablespoon, as dried herbs are more concentrated.

Can I make this gluten-free?

Yes, I use a gluten-free all-purpose flour blend with xanthan gum. The texture changes slightly, but it still tastes great.

How do I keep the muffins from sticking to the pan?

I generously oil the muffin tin or use parchment liners to prevent sticking.

Conclusion

Golden Crust Garlic Rosemary Focaccia Muffins pack all the flavor of classic focaccia into a handy muffin form. I love making them because they’re easy, flavorful, and so versatile. Whether I’m baking for a gathering or just want something comforting and savory, these muffins always hit the spot. Try them once, and I bet they’ll become a regular in your baking lineup too.