There’s nothing quite like the aroma of fresh-baked bread—especially when it’s packed with garlic and rosemary! Garlic Rosemary Focaccia Muffins take everything you love about classic focaccia and make it easy for home bakers of all skill levels. If you’ve ever worried about baking with yeast, you’ll love how approachable this recipe is. These muffins are soft inside, golden on top, and perfect for breakfast, dinner, or anytime you crave something savory. With step-by-step guidance, you’ll discover that baking bread at home doesn’t have to be intimidating or time-consuming.
Why You’ll Love This Recipe
Get ready to fall for Garlic Rosemary Focaccia Muffins—they’re a must for every home cook’s recipe box!
First, the flavor is incredible, with rich olive oil, punchy garlic, and aromatic rosemary in every bite.
Second, they’re easy—no fancy equipment, just a bowl and your hands.
Third, these muffins are versatile; serve them warm with soup, split for sandwiches, or on a party platter.
Fourth, the recipe is affordable, using pantry basics plus a few fresh touches. If you’ve wanted bakery-style bread at home, Garlic Rosemary Focaccia Muffins make it possible.
Fun Facts & History: Garlic Rosemary Focaccia Muffins
- Focaccia is a beloved Italian flatbread, dating back to ancient Rome, traditionally topped with olive oil and herbs.
- Rosemary is the classic herb for focaccia in Liguria, Italy, often paired with flaky sea salt for extra flavor.
- Muffin versions like these are a creative American spin, giving you focaccia in perfect grab-and-go portions.
- Garlic Rosemary Focaccia Muffins make yeast baking accessible—even for beginners—thanks to a straightforward method and a muffin tin!
Key Ingredients in Garlic Rosemary Focaccia Muffins
- Active dry yeast: Gives your muffins a light, airy rise.
- All-purpose flour: Creates a soft, sturdy structure.
- Olive oil: Infuses rich flavor and keeps the muffins tender.
- Garlic powder and fresh garlic: Adds bold, savory flavor throughout.
- Fresh rosemary: Brings fragrance and earthy notes, perfect with olive oil.
- Flaky sea salt: Sprinkled on top for crunch and a burst of flavor.
How to Make Garlic Rosemary Focaccia Muffins
Step-by-Step: Garlic Rosemary Focaccia Muffins
- Activate the Yeast:
Combine warm water, granulated sugar, and active dry yeast in a small bowl. Stir and let sit for 5–10 minutes, until frothy—this means your yeast is ready. - Mix the Dough:
In a large bowl, stir together the flour, salt, garlic powder, and chopped rosemary. Pour in the activated yeast mixture and olive oil, then stir until a shaggy dough forms. - Knead the Dough:
Turn the dough onto a lightly floured surface. Knead by hand for 5–7 minutes until smooth and elastic—if the dough springs back when pressed, you’re done! - First Rise:
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size. - Shape the Muffins:
Grease a 12-cup muffin tin with olive oil. Divide the dough into 12 equal pieces, roll into balls, and place each in a muffin cup. - Add Flavor:
Press your fingers into each dough ball to create classic focaccia dimples. Drizzle with olive oil, sprinkle with minced garlic, fresh rosemary, and flaky sea salt. - Second Rise:
Loosely cover the muffin tin and let the dough rise for another 20–30 minutes. - Bake:
Preheat your oven to 400°F (200°C). Bake muffins for 18–20 minutes, or until tops are golden brown. Let cool slightly, then drizzle with more olive oil and garnish with rosemary if you like.
Tips and Twists
Top Tips:
- Use water that’s warm but not hot—about 110°F—for perfect yeast activation.
- Fresh rosemary is best, but dried works if that’s all you have (use less).
- Olive oil on top makes for crisp edges and beautiful color.
- Create deep dimples for maximum olive oil flavor pockets.
- Don’t rush the rise; patience makes a lighter muffin.
Twists to Try:
- Add grated Parmesan or asiago to the dough for a cheesy upgrade.
- Mix in sun-dried tomatoes or olives for Mediterranean flair.
- Try thyme or oregano in place of rosemary for a new flavor twist.
Storage, Reheating, and Make-Ahead Tips
- Storage: Cool muffins completely and store in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days.
- Reheating: Warm muffins in a 325°F oven for 5–7 minutes, or microwave each for about 10–15 seconds for a quick refresh.
- Make-Ahead: Prepare dough the night before, cover, and refrigerate. Let it come to room temperature before shaping and baking for fresh muffins any time.
Serving Suggestions for Garlic Rosemary Focaccia Muffins
These muffins are a superstar side with creamy Butternut Squash Soup or Roasted Broccoli and Carrots. For a fun lunch, split and fill them with grilled chicken, or pair them with a fresh salad. They’re perfect on a brunch board with cheeses and cured meats, or serve alongside a bowl of Simple Avocado Toast with Egg for a cozy breakfast.
Frequently Asked Questions
- Can I use instant yeast instead?
Yes! Just skip the blooming step and mix it directly with the dry ingredients. - Is it possible to make these gluten-free?
Yes, use a 1:1 gluten-free flour blend, but expect a denser texture. - Can I freeze them?
Absolutely. Wrap cooled muffins well and freeze for up to 2 months. - What if I don’t have fresh rosemary?
Use 1 teaspoon dried rosemary or substitute with thyme or oregano. - Do I need a stand mixer?
Nope—these muffins can be mixed and kneaded by hand, making them extra beginner-friendly.
Enjoy Your Garlic Rosemary Focaccia Muffins
Baking your own Garlic Rosemary Focaccia Muffins is a joy—there’s nothing better than the taste of fresh, savory bread, still warm from the oven. This recipe combines the old-world charm of focaccia with modern ease, so you get that chewy, flavorful crumb with just a muffin tin and your two hands. Whether you’re serving them at dinner, packing them for lunch, or snacking straight from the pan, these muffins bring a little bit of Italy to your kitchen. Enjoy every bite!
Explore More Recipes to Pair with Garlic Rosemary Focaccia Muffins
Round out your meal with a bowl of comforting Butternut Squash Soup or a vibrant side of Roasted Broccoli and Carrots. For brunch or lunch inspiration, try Simple Avocado Toast with Egg or make Grilled Chicken Wraps for protein. And if you want a sweet finish, treat yourself to Best Carrot Cake Cookies—easy, soft, and sure to please!
Garlic Rosemary Focaccia Muffins
Ingredients
- 2 1/4 teaspoons 1 packet active dry yeast
- 1 cup warm water about 110°F/43°C
- 1 teaspoon granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup olive oil plus extra for drizzling
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary chopped (plus extra for garnish)
- 3 cloves garlic minced
- Flaky sea salt for topping
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until frothy.
- In a large bowl, mix flour, salt, garlic powder, and rosemary. Add the yeast mixture and olive oil. Stir to form a shaggy dough.
- Turn dough onto a floured surface. Knead for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour, until doubled.
- Lightly grease a 12-cup muffin tin. Divide dough into 12 balls, place one in each cup.
- Dimple tops with your fingers. Drizzle with olive oil and sprinkle with minced garlic, rosemary, and flaky sea salt.
- Cover and let rise 20–30 minutes. Preheat oven to 400°F (200°C).
- Bake muffins for 18–20 minutes, until golden. Cool slightly, drizzle with more olive oil, and garnish if desired.
Notes
Calories: 160 | Carbs: 24g | Protein: 4g | Fat: 5g | Fiber: 1g | Sugar: 1g