Description
Easy Garlic Rosemary Focaccia Muffins bring the rustic charm of focaccia bread into convenient, individual servings. Soft, fluffy, and infused with aromatic garlic and rosemary, they feature a golden crust and tender center.
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
- Combine warm water, sugar, and yeast in a large bowl. Let sit for 5–10 minutes until foamy.
- Add flour and salt, then pour in olive oil and mix until a sticky dough forms. Knead for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat, cover with a towel, and let rise in a warm place for 45–60 minutes until doubled in size.
- Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin.
- Punch down the dough and knead in garlic and rosemary until evenly distributed.
- Divide dough into muffin cups, filling each about ¾ full. Drizzle with olive oil and sprinkle with sea salt.
- Let muffins rest for 10–15 minutes, then bake for 15–18 minutes until golden.
- Cool for 5 minutes in the tin before transferring to a wire rack.
Notes
- Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- Freeze for up to 2 months after cooling completely.
- Reheat in the oven at 350°F for about 10 minutes.
- Add sun-dried tomatoes, olives, or Parmesan for variations.
- Fresh thyme or oregano can substitute for rosemary.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
