Name: Easy Garlic Rosemary Focaccia Muffins Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; ¾ cup warm water; 2¼ tsp instant yeast; 1 tsp sugar; 1 tsp salt; ¼ cup olive oil; 2 cloves garlic, minced; 1½ tsp fresh rosemary, chopped; Olive oil for drizzling; Flaky sea salt, for sprinkling (optional); Additional fresh rosemary for garnish (optional)

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Introduction

Easy Garlic Rosemary Focaccia Muffins are a delightful twist on classic focaccia bread, baked in convenient muffin-sized portions. Soft, fragrant, and topped with olive oil, garlic, and fresh rosemary, they’re perfect for snacking or serving alongside your favorite soups and salads.

The image shows three golden-brown muffins in a dark metal tray, each topped with small sprigs of fresh green rosemary. The muffins have a smooth, slightly shiny crust with a soft texture and are evenly baked with slight cracks on the surface. The background features a white marbled texture, highlighting the warm tones of the muffins. The muffins are each sitting in a white paper liner inside the metal tray, giving a neat and clean look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
¾ cup warm water
2¼ tsp instant yeast
1 tsp sugar
1 tsp salt
¼ cup olive oil, plus more for drizzling
2 cloves garlic, minced
1½ tsp fresh rosemary, chopped
Flaky sea salt (optional)

Instructions

Step 1: Activate the yeast by combining warm water, sugar, and instant yeast in a large bowl. Let the mixture sit for 5 minutes until it becomes foamy.
Step 2: Add the flour, salt, olive oil, minced garlic, and chopped rosemary to the yeast mixture. Stir until a sticky dough forms.
Step 3: Cover the bowl and let the dough rise for 30 to 45 minutes, or until it has doubled in size.
Step 4: Generously oil a 12-cup muffin tin. Scoop the dough evenly into each cup and let it rest for 10 to 15 minutes for extra puffiness.
Step 5: Drizzle olive oil over each muffin and sprinkle with flaky sea salt and additional rosemary if desired.
Step 6: Bake at 375°F (190°C) for 18 to 20 minutes, until the muffins are golden and crispy on the edges.
Step 7: Allow the muffins to cool for 5 minutes, then lift from the tin and serve warm. They’re delicious on their own, dipped in olive oil, or served alongside soups.

Tips & Variations

For extra flavor, lightly toast the muffins after baking and brush with more olive oil and fresh herbs.
Substitute rosemary with other fresh herbs like thyme or oregano for a different aromatic twist.
Add a sprinkle of grated Parmesan on top before baking for a cheesy crust.

Storage

Store focaccia muffins in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days and reheat in a warm oven or toaster oven to restore crispness. They can also be frozen for up to 1 month; thaw at room temperature and reheat before serving.

How to Serve

The image shows four golden brown muffins in a dark metal muffin tray, each topped with small sprigs of fresh green rosemary. The muffins have a slightly shiny crust with a rough, bumpy texture that looks soft and fluffy inside. The muffins sit inside white paper liners, which contrast with the dark tray. The background is a white marbled surface visible around the edges of the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate active dry yeast first by dissolving it in warm water with sugar and letting it sit until foamy before adding other ingredients.

What can I serve with garlic rosemary focaccia muffins?

These muffins pair wonderfully with soups, salads, or dips like hummus and olive tapenade. They’re also great as a snack on their own or as a side for pasta dishes.