Garlic Rosemary Focaccia Muffins (Printable)
Savory Italian muffins infused with aromatic rosemary and garlic, perfect for sharing at gatherings or enjoying as a satisfying snack.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 cup warm water (approximately 105°F to 110°F)
03 - 2 ¼ teaspoons active dry yeast
04 - 2 tablespoons extra virgin olive oil
05 - 1 teaspoon granulated sugar
06 - 1 teaspoon sea salt
→ Flavorings & Toppings
07 - 3 cloves garlic, minced
08 - 2 tablespoons fresh rosemary, finely chopped (plus additional sprigs for garnish)
09 - 2 tablespoons extra virgin olive oil for drizzling
10 - Flaky sea salt to taste
11 - Freshly ground black pepper to taste
# How To Make It:
01 - Dissolve sugar in warm water in a large mixing bowl. Sprinkle yeast over the surface and let stand undisturbed for 5 minutes until foamy and activated.
02 - Add flour, sea salt, and 2 tablespoons olive oil to the yeast mixture. Stir with a wooden spoon until a sticky, shaggy dough forms.
03 - Fold in minced garlic and chopped rosemary until evenly distributed throughout the dough.
04 - Turn dough onto a lightly floured surface and knead firmly for 5 to 7 minutes until smooth, elastic, and no longer sticky to the touch.
05 - Place dough in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and set in a warm, draft-free area for 45 minutes until doubled in bulk.
06 - Preheat oven to 400°F. Generously grease a 12-cup muffin tin with olive oil to ensure easy release.
07 - Punch down risen dough to deflate air pockets. Divide dough evenly into 12 portions and shape each into a rough ball. Place one ball in each prepared muffin cup.
08 - Drizzle each muffin with olive oil. Sprinkle generously with flaky sea salt, freshly ground black pepper, and additional chopped rosemary.
09 - Cover the muffin tin loosely and let rise in a warm spot for 10 to 15 minutes until puffy and slightly risen.
10 - Bake in preheated oven for 20 to 22 minutes until deep golden brown on top and sounds hollow when tapped.
11 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm with olive oil and balsamic vinegar for dipping.
# Expert Suggestions:
01 -
- You get all those beloved focaccia dimples and crunch in perfectly portioned handheld form
- The roasted garlic infuses every bite without being overwhelming, making them disappear way too fast
02 -
- I once rushed the first rise and ended up with dense, gummy muffins—give the yeast the full 45 minutes it needs
- Letting them cool just slightly before removing from the tin prevents them from sticking or breaking apart
03 -
- Use a kitchen towel to cover your rising dough—plastic wrap can sometimes stick and deflate the dough
- If you dimple the tops gently with your fingertips before baking, you'll get even more of that classic focaccia texture