Easy Garlic Rosemary Focaccia Muffins

Hey y'all! If you love the pillowy chew of focaccia and the grab-and-go ease of muffins, these Easy Garlic Rosemary Focaccia Muffins are your new favorite bake. They're golden-edged, olive-oil rich, and bursting with herbaceous garlic-rosemary aroma—perfect for brunch, soup nights, lunchboxes, or party platters. Let's get cooking!

Why You'll Love This Easy Garlic Rosemary Focaccia Muffins

• All the crisp-chewy focaccia vibes in a portable, muffin-sized package.
• One bowl, simple steps, and a quick rise make this weeknight friendly.
• Garlic and fresh rosemary bloom in olive oil for big, fragrant flavor.
• Perfect for dipping into soups, building sliders, or serving as party bites.
• Freezer-friendly, so you can bake once and enjoy for weeks.

Ingredients for Easy Garlic Rosemary Focaccia Muffins

• 1 cup + 2 tablespoon (255 ml) warm water, 105–110°F (40–43°C)
• 2 ¼ teaspoon (7 g) instant yeast
• 1 teaspoon (4 g) granulated sugar
• 3 cups (360 g) all-purpose flour
• 1 ½ teaspoon (9 g) fine sea salt
• ¼ cup (60 ml) extra-virgin olive oil, for the dough
• 2 tablespoon (30 ml) extra-virgin olive oil, to oil the muffin pan
• 2 tablespoon (30 ml) extra-virgin olive oil, for the garlic-rosemary topping
• 3–4 garlic cloves (about 12 g), finely minced
• 2 tablespoon fresh rosemary, finely chopped, plus extra needles for garnish
• ½–¾ teaspoon flaky sea salt, for topping
• Optional: ¼ cup (25 g) finely grated Parmesan
• Optional: ¼ teaspoon red pepper flakes

Directions: How to Make Easy Garlic Rosemary Focaccia Muffins

Step 1: Mix the focaccia muffins dough

1. In a large bowl, whisk warm water, instant yeast, and sugar. Add flour and fine sea salt; drizzle in ¼ cup olive oil. Stir with a wooden spoon until a shaggy, sticky dough forms, about 1–2 minutes.
2. Let the dough rest 5 minutes (this helps hydrate the flour), then beat vigorously with the spoon for 2 minutes. The dough should be soft, tacky, and elastic—resist adding more flour.

Step 2: First rise for garlic rosemary focaccia muffins

1. Lightly oil the bowl, turn the dough to coat, cover tightly, and let rise in a warm spot until doubled, 45–60 minutes.

Step 3: Prep pan and bloom the garlic-rosemary oil

1. Generously brush a 12-cup muffin pan with 2 tablespoon olive oil (get into the corners for those crisp, fried-in-olive-oil edges). Preheat the oven to 425°F (220°C).
2. In a small skillet over low heat, warm 2 tablespoon olive oil with minced garlic and chopped rosemary for 60–90 seconds until fragrant (do not brown). Remove from heat and cool slightly.

Step 4: Portion and dimple the focaccia muffins

1. Scrape the dough onto a lightly oiled surface. Divide into 12 equal pieces (about 55–60 g each). Drop each piece into an oiled muffin cup.
2. With oiled fingertips, press and dimple the tops. Spoon about 1 teaspoon of the garlic-rosemary oil over each. Sprinkle with flaky salt, and Parmesan/red pepper flakes if using.
3. Cover loosely and let puff until slightly risen and airy, 20–25 minutes.

Step 5: Bake the Easy Garlic Rosemary Focaccia Muffins

1. Bake at 425°F (220°C) for 15–18 minutes, rotating the pan halfway, until deep golden at the edges and lightly browned on top. Internal temperature should reach 200–205°F (93–96°C).

Step 6: Cool and serve

1. Cool in the pan 5 minutes. Run a thin knife around edges to release, transfer to a rack, and brush with any remaining garlic-rosemary oil. Cool 10 minutes more before serving warm.

Notes for Easy Garlic Rosemary Focaccia Muffins

• Weigh your flour for best results (360 g total). If measuring by cups, fluff, spoon, and level—no packing.
• Kneading isn’t required; beating with a spoon is enough. For technique tips, see this guide on kneading fundamentals from King Arthur Baking: Kneading bread dough.
• Using instant yeast keeps things easy. For yeast types and how they differ, this overview is helpful: Instant vs. active dry yeast.

Variations: Fun Twists on Focaccia Muffins

• Cheesy Pesto Focaccia Muffins: Swirl 1 teaspoon pesto atop each muffin and sprinkle 1–2 tablespoon shredded mozzarella before baking.
• Olive & Lemon: Top with 1 teaspoon chopped Kalamata olives per muffin and a pinch of lemon zest; finish with cracked black pepper.
• Whole Wheat & Thyme: Swap 1 cup (120 g) AP flour for white whole wheat, add 1 teaspoon honey to the dough, and use fresh thyme instead of rosemary.

Required Equipment for Garlic Rosemary Focaccia Muffins

• 12-cup standard muffin pan
• Large mixing bowl and wooden spoon
• Measuring cups/spoons; optional kitchen scale
• Small skillet or saucepan
• Pastry brush
• Bench scraper or knife
• Cooling rack
• Instant-read thermometer (optional but handy)

Storage for Easy Garlic Rosemary Focaccia Muffins

Cool completely, then store in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze in a single layer, then bag for up to 2 months. Reheat room-temp muffins at 350°F (175°C) for 6–8 minutes; from frozen, warm at 325°F (165°C) for 12–15 minutes. For general storage guidance, the FoodKeeper resource is helpful: FoodSafety.gov FoodKeeper App.

Serving & Pairings for Garlic Rosemary Focaccia Muffins

• Serve warm with extra-virgin olive oil and balsamic for dipping.
• Pair with tomato basil soup, creamy potato leek soup, or minestrone.
• Make mini sandwiches with fresh mozzarella, tomato, and basil pesto.
• Set on a charcuterie board alongside olives, salumi, and marinated peppers.
• Breakfast win: split, toast, and top with soft-scrambled eggs.

Pro Tips for the Best Easy Garlic Rosemary Focaccia Muffins

• Generously oil the muffin pan—this creates those signature crisp, lacy edges.
• Dimple with oiled fingers right before baking to keep that rustic focaccia texture and allow oil to pool in the crevices.
• Don’t overbake; pull them when edges are deep golden and centers read about 200–205°F. Rotate the pan at the 8-minute mark for even color.

FAQ: Easy Garlic Rosemary Focaccia Muffins

Can I use active dry yeast instead of instant?
Yes. Use the same amount (2 ¼ tsp), but proof it in the warm water with the sugar for 5–10 minutes until foamy before mixing with the flour and salt.

Can I make the dough ahead?
Yes. After the first rise, cover and refrigerate up to 18 hours. Bring to room temp for 30–45 minutes, portion into the oiled muffin pan, proof 25–35 minutes, then bake.

Can I use dried rosemary?
Absolutely. Use 2 teaspoon dried rosemary in place of fresh; rub it between your fingers to wake up the oils before adding to the warm olive oil.