Garlic Rosemary Focaccia Muffins (Printable)

Tender Italian-style muffins with fragrant garlic and rosemary. A delicious handheld twist on traditional focaccia bread.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon sugar
03 - 1 ½ teaspoons instant yeast
04 - 1 teaspoon salt

→ Wet Ingredients

05 - ¾ cup warm water (110°F)
06 - ¼ cup extra-virgin olive oil, plus more for brushing

→ Flavorings

07 - 2 tablespoons fresh rosemary, finely chopped
08 - 3 cloves garlic, minced
09 - ½ teaspoon freshly ground black pepper

→ Optional Topping

10 - Flaky sea salt, for sprinkling

# How To Make It:

01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin with olive oil or nonstick spray.
02 - In a large bowl, whisk together flour, sugar, yeast, and salt until well blended.
03 - Pour warm water and olive oil into the dry ingredients. Mix with a spatula or wooden spoon until a sticky, shaggy dough forms.
04 - Fold in chopped rosemary, minced garlic, and black pepper until evenly distributed throughout the dough.
05 - Divide dough evenly among muffin cups, filling each about three-quarters full. Brush tops with olive oil and sprinkle with extra rosemary and flaky sea salt if desired.
06 - Cover loosely with a clean towel and let rest in a warm place for 20 minutes until dough puffs slightly.
07 - Bake for 18–20 minutes until tops are golden brown and muffins sound hollow when tapped.
08 - Let cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with olive oil and balsamic vinegar for dipping.

# Expert Suggestions:

01 -
  • The garlic rosemary combo creates this incredible aroma that makes everyone gravitate toward the kitchen
  • They're technically muffins but eat like those restaurant-style bread baskets you can't stop eating
  • The dough comes together in one bowl with zero kneading required
  • Perfect warm from the oven but equally good at room temperature for picnics or lunchboxes
02 -
  • The sticky dough is normal—don't be tempted to keep adding flour or you'll lose that tender, airy focaccia texture
  • Letting them rise in a warm spot (like near your oven while it preheats) makes a huge difference in final fluffiness
  • These actually reheat beautifully—30 seconds in the microwave brings back that fresh-baked warmth
03 -
  • Use a kitchen scale if you have one—baking by weight gives you more consistent results every time
  • If your water feels too hot on your wrist, let it cool down for a minute before adding to the dough
  • A pastry brush gives the most even olive oil coating, but your fingers work perfectly fine too

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