Garlic Rosemary Focaccia Muffins (Printable Version)

Tender, golden focaccia muffins studded with roasted garlic and rosemary, brushed with olive oil.

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup bread flour
03 - 1 packet instant yeast (7 grams)
04 - 1 teaspoon sugar
05 - 1 teaspoon fine sea salt
06 - 1 cup lukewarm water
07 - 1/4 cup extra virgin olive oil

→ Flavorings

08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh rosemary, finely chopped
10 - 1/2 teaspoon flaky sea salt, for topping
11 - 2 tablespoons extra virgin olive oil, for brushing

# How to Make It:

01 - In a large mixing bowl, whisk together all-purpose flour, bread flour, instant yeast, sugar, and fine sea salt.
02 - Pour in lukewarm water and 1/4 cup olive oil. Mix using a wooden spoon or dough hook until a sticky dough develops.
03 - Stir minced garlic and finely chopped fresh rosemary into the dough.
04 - Cover the bowl with a cloth or plastic wrap. Let the dough rise in a warm area for 1 hour, or until doubled in volume.
05 - Preheat oven to 400°F and lightly grease a 12-cup muffin tin.
06 - Evenly divide the risen dough among the muffin cups. Use oiled hands or a scoop, as the mixture is sticky.
07 - Brush muffin tops with extra virgin olive oil. Sprinkle with flaky sea salt and additional rosemary.
08 - Bake for 18–22 minutes or until muffins are golden brown and fully set in the center.
09 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • No fussing with fancy bread shaping, just simple muffin tin magic for perfect little bites.
  • The golden olive oil crust and soft, herby crumb make every mouthful feel special, even on the busiest weeknight.
02 -
  • One time I skipped oiling my hands and nearly lost half the dough to a sticky spoon — grease up for easy scooping.
  • Adding garlic at the right time (with the herbs, not before) saves it from burning and keeps the flavor fresh.
03 -
  • Let the dough rise for the full hour — patience rewards you with that signature focaccia airy crumb.
  • Brushing the muffin tops with plenty of olive oil before baking creates a bakery-worthy crust every time.

Go Back