Garlic Rosemary Focaccia Muffins (Printable)

Tender Italian-style muffins infused with aromatic garlic and rosemary, golden and perfect for any occasion.

# 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 extra 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 Steps:

01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin generously with olive oil or nonstick cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, instant yeast, and salt until thoroughly blended.
03 - Pour warm water and olive oil into the dry mixture. Using a spatula or wooden spoon, stir until a sticky, shaggy dough forms.
04 - Fold in chopped rosemary, minced garlic, and black pepper. Mix until evenly distributed throughout the dough.
05 - Divide dough equally among the 12 muffin cups, filling each about three-quarters full. Brush or drizzle tops with additional olive oil. Garnish with extra rosemary and flaky sea salt if using.
06 - Cover loosely with a clean kitchen towel. Place in a warm, draft-free area for 20 minutes until dough puffs slightly.
07 - Bake for 18 to 20 minutes until tops are golden brown and muffins sound hollow when tapped gently.
08 - Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The dough comes together in one bowl with zero kneading required
  • They bake into tender golden pockets with that irresistible focaccia texture inside
  • Perfect for impromptu guests alongside soup or salad
02 -
  • The dough should be sticky and somewhat shaggy, not smooth or dry
  • Warm water means comfortable to touch, not hot enough to kill the yeast
  • Letting them rise only 20 minutes keeps the texture tender and light
03 -
  • Use dried rosemary in a pinch at about 2 teaspoons but fresh really does make a difference
  • Do not skip the olive oil drizzle on top, it creates that signature focaccia crust

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