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Freshly baked Garlic Rosemary Focaccia Muffins on a wooden board

Garlic Rosemary Focaccia Muffins

These warm, herby muffins deliver impressive focaccia flavor in a single-serve form, perfect for any meal or snacking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Appetizer, Bread, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For a balanced chew; bread flour can be used for chewier texture.
  • 1 packet active dry yeast (2 1/4 teaspoons) Proof in warm water to activate.
  • 1 teaspoon sugar Used to proof the yeast.
  • 3/4 teaspoon salt
Wet Ingredients
  • 1/2 cup warm water Temperature should be about 105–110°F.
  • 1/4 cup olive oil Plus more for drizzling.
Flavor Ingredients
  • 2 tablespoons fresh rosemary, chopped Fresh delivers a bright note.
  • 3 cloves garlic, minced Can substitute with roasted garlic for a milder flavor.
  • Coarse sea salt for topping

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Proof the yeast by mixing warm water and sugar, then adding yeast. Let sit for 5-10 minutes until foamy.
  3. In a large bowl, whisk together flour and salt, then make a well in the center. Add the yeast mixture and olive oil, stirring until combined.
Kneading and Rising
  1. Turn dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
  2. Place in an oiled bowl, cover, and let rise in a warm spot for 30 minutes.
Mixing in Flavors
  1. Punch down the dough and knead in rosemary and garlic.
  2. Shape the dough into the muffin tins, filling them halfway and drizzling with olive oil and sprinkling salt.
Baking
  1. Bake for 20–25 minutes until golden, rotating the pan halfway.
  2. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For best results, serve warm. Store in an airtight container for up to 2 days or freeze for longer storage.