Garlic & Rosemary Focaccia Muffins are little, flavor-packed rounds of focaccia that bake in a muffin tin for easy, individual servings. They’re crisp at the edges, pillowy inside, and studded with garlic and fresh rosemary — one of my go-to weekend bakes after testing dozens of pan-baked focaccias. If you love the garlicky, cheesy twists on bread, this riff shares the same spirit found in garlic Parmesan focaccia but in single-serve form.
Why Make This Recipe
- Bite-sized and portable — great for lunches, picnics, or a grab-and-go snack.
- Fast bake time: you get fresh bread in about an hour and a half, including rise.
- Versatile: serve plain, split and sandwich, or use as a dipping bread for soups.
- Crowd-pleaser — familiar flavors (garlic + rosemary) appeal to everyone.
- Personal insight: I love this recipe because baking in a muffin tin concentrates the crispy edge and keeps the crumb light without long shaping or slapping — it’s efficient and reliably delicious.
If you enjoy shareable herb breads, these muffins echo the pull of rosemary garlic pull-apart bread in a more portable form.
Recipe Overview
- Prep time: 20 minutes active + 60–90 minutes first rise
- Cook time: 18–22 minutes at 425°F (220°C)
- Total time: ~1 hour 40 minutes (including rise)
- Servings: Makes 12 muffins
- Difficulty: Easy — suitable for beginner bakers who can handle sticky dough
- Method: Combine and proof a wet dough, portion into a well-oiled muffin tin, dimple the tops, brush with oil and bake at high heat for a crisp crust and soft interior.
My Experience Making This Recipe
I tested this recipe multiple times to balance hydration and oven temperature so the interior stays soft while the edges get crisp. Early versions were too dense; increasing water by a few tablespoons and letting the dough rest longer produced the open, tender crumb I wanted. Baking in a preheated oven at 425°F for 18–22 minutes consistently gives the best crust-to-crumb ratio.
How to Make Garlic & Rosemary Focaccia Muffins
This recipe uses a high-hydration dough that’s simple to mix by hand or in a stand mixer. You’ll combine flour, yeast, warm water (about 110°F/43°C), olive oil, salt, minced garlic, and chopped fresh rosemary, then let the dough rise until doubled (about 60–90 minutes). After a short second rest, portion the sticky dough into a well-oiled 12-cup muffin tin, press dimples into each cup with oiled fingertips, brush generously with olive oil, sprinkle coarse sea salt, and bake at 425°F (220°C) until golden and puffed, about 18–22 minutes.
Suggested ingredient amounts for 12 muffins: 3 cups (375 g) all-purpose flour, 1 packet (7 g) instant yeast, 1 1/4 cups (300 ml) warm water, 3 tbsp olive oil (plus more for pans), 1 tsp fine salt, 2–3 cloves garlic (minced), 2 tbsp fresh rosemary (chopped), and flaky sea salt for finishing.
Equipment notes: a stand mixer with dough hook speeds mixing, but a large bowl and wooden spoon work fine; use a thermometer to check water temperature and a well-oiled 12-cup muffin tin for best shape.
Expert Tips for Success
- Water temperature matters: keep it between 105–115°F (40–46°C) to activate yeast without killing it.
- Embrace sticky dough: this higher-hydration dough will be tacky; oil your hands generously rather than adding more flour.
- Use instant yeast for speed — no proofing in water needed — or active dry yeast rehydrated in warm water works fine (add 5–10 minutes).
- Create dimples with oiled fingertips right before baking to trap olive oil and produce the classic focaccia texture.
- For even browning, preheat your oven fully and place the muffin tin on the middle rack; on convection ovens, reduce temperature by 25°F (about 15°C).
For a cozy pairing, these muffins soak up soups particularly well, so consider serving them alongside a bowl of creamy rosemary roasted garlic bean soup.
How to Serve Garlic & Rosemary Focaccia Muffins
- Split and fill with roasted vegetables, slices of mozzarella, and a drizzle of balsamic for simple sandwiches.
- Serve warm with olive oil and balsamic for dipping or alongside herb butter.
- Offer as a side to hearty mains — they’re especially good with stews or roasts; pair with crispy rosemary garlic smashed potatoes for an all-herb spread.
- Presentation tip: brush with extra oil and a sprinkle of flaky sea salt just out of the oven for shine and crunch.
Storage and Reheating Guide
- Short-term: store cooled muffins in an airtight container at room temperature for up to 2 days.
- Refrigeration: keep up to 4–5 days in the fridge, wrapped or in a sealed container; bring to room temp before reheating.
- Freezing: cool completely, wrap each muffin tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a couple hours.
- Reheating: for best texture, reheat from thawed or room temp in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until warmed through and crisped. Avoid microwaving for longer than 20 seconds or they become chewy.
Recipe Variations
- Gluten-free: swap a 1:1 gluten-free baking flour that contains xanthan gum; reduce water slightly (by 1–2 tbsp) because GF flours behave differently. See also ideas like rosemary garlic mashed potatoes for GF-friendly sides.
- Cheesy version: fold 1/2 cup grated Parmesan or Pecorino into the dough and sprinkle more on top before baking.
- Olives & sundried tomatoes: add 1/3 cup chopped olives or sun-dried tomatoes for Mediterranean flavor.
- Whole-grain: replace up to 1/3 of the flour with whole-wheat pastry flour for nuttier flavor, and allow a slightly longer rise.
Nutritional Highlights
- Olive oil provides heart-healthy monounsaturated fats and adds satiety.
- Fresh rosemary and garlic add antioxidants and flavor without extra calories or sodium.
- Allergen note: this recipe contains wheat (gluten) and may contain dairy if you add cheese; adjust for allergies by using gluten-free flour and dairy-free cheese alternatives. Aim for one muffin per person as a side (roughly 1/6–1/8 of total daily bread intake).
Troubleshooting Common Issues
- Dense interior: likely under-proofed yeast or too little water. Make sure the dough doubles in a warm draft-free spot and use the correct water temp (105–115°F).
- Muffins dry out: you may be over-baking or using too little oil; brush tops with extra olive oil before baking and reduce bake time slightly.
- Tough crust: over-kneading or adding too much flour can tighten gluten; handle the dough gently and accept some stickiness.
Frequently Asked Questions
Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If using active dry yeast, dissolve it in the warm water and let it bloom for 5–10 minutes until foamy before mixing with the flour. Use the same quantity (1 packet/7 g) and then continue with the recipe; you may need a 5–10 minute longer rise.
Q: Can I prepare the dough the night before?
A: Absolutely. After the first mix, cover the bowl tightly and refrigerate overnight for a slow cold ferment. When ready, bring the dough to room temperature (30–60 minutes), shape into the muffin tin, and proceed with the final rest and bake. Cold fermentation often improves flavor.
Q: Can I freeze unbaked muffins?
A: Yes — portion the dough into the greased muffin tin, cover tightly, and freeze. Once frozen solid, pop them out and store in a bag. Bake from frozen, adding about 8–12 minutes to the bake time and checking for a golden color and internal warmth.
Q: How do I get bigger air pockets in the crumb?
A: Use higher hydration (don’t reduce the water), avoid over-kneading, and allow a full doubled rise. Gentle folding instead of vigorous kneading preserves gas pockets. Also, make sure your yeast is fresh and your oven is fully preheated so the oven spring is strong.
Garlic & Rosemary Focaccia Muffins
- Total Time: 100 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Flavor-packed individual focaccia muffins with garlic and fresh rosemary, baked for easy serving.
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 packet (7 g) instant yeast
- 1 1/4 cups (300 ml) warm water
- 3 tbsp olive oil (plus more for pans)
- 1 tsp fine salt
- 2–3 cloves garlic (minced)
- 2 tbsp fresh rosemary (chopped)
- Flaky sea salt for finishing
Instructions
- Combine flour, yeast, warm water, olive oil, salt, minced garlic, and chopped fresh rosemary in a bowl.
- Let the dough rise until doubled (about 60–90 minutes).
- Portion the sticky dough into a well-oiled 12-cup muffin tin.
- Press dimples into each cup with oiled fingertips.
- Brush generously with olive oil and sprinkle with coarse salt.
- Bake at 425°F (220°C) for 18–22 minutes until golden and puffed.
Notes
For best texture, reheat muffins in a 350°F oven for 8–10 minutes.
- Prep Time: 80 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg