Rosemary Garlic Focaccia Muffins Recipe

If you love classic focaccia but crave a playful twist on presentation, you have to try Rosemary Garlic Focaccia Muffins. These pillowy, golden rolls bring everything you adore about rustic focaccia—fragrant rosemary, sweet roasted garlic, and a gloriously crisp crust—right into adorable individual portions. Perfect for sharing (or stashing the last one for yourself), each tender muffin is infused with olive oil and topped with a sizzle of herby garlic, making every bite an irresistible explosion of savory, aromatic flavor.

Ingredients You’ll Need

You might be surprised by how simple it is to achieve bakery-level magic with just a handful of humble ingredients. Each one plays its part in the final symphony, from the airy yeast base to the bold, aromatic topping. Here’s what you need for a batch of irresistible Rosemary Garlic Focaccia Muffins.

• Active dry yeast (1 ¼ tsp): This tiny powerhouse is what gives your muffins their delightful rise and signature airy crumb.
• Honey (1 tsp): Adds a gentle sweetness and gives the yeast a little jumpstart to activate.
• Warm water (1 ¼ cups): The perfect temperature is key—too hot can kill the yeast, too cool and it won’t activate fully.
• Bread flour (2 1/2 cups): Gives structure, chew, and just the right pillowy interior that sets focaccia apart from ordinary bread.
• Sea salt (2 tsp): Essential for brightening flavors and bringing out the natural nuances in both bread and toppings.
• Extra-virgin olive oil (¼ cup, divided): That plush interior and golden edge? Thank generous amounts of rich, fruity oil.
• Butter, melted (2 tbsp): Brushed on at the end for an extra touch of decadence and gloss.
• Finishing salt (2 tbsp): This crunchy sprinkle takes each muffin from “delicious” to “show-stopping.”
• Extra-virgin olive oil for topping (1/3 cup): Infuses the garlic and rosemary, keeping the muffins insanely moist and flavorful.
• Rosemary, minced (2–3 sprigs): There’s nothing like fresh rosemary, finely chopped to release maximum aroma and flavor.
• Garlic cloves, minced (3): Earthy and pungent, chopped garlic is the ultimate savory note in this recipe.

How to Make Rosemary Garlic Focaccia Muffins

Step 1: Bloom the Yeast

Combine the active dry yeast, honey, and warm water in a large mixing bowl. Let this sit for 5 to 10 minutes, just until it gets foamy and fragrant. The bubbles mean your yeast is awake and ready to party! If nothing happens, your yeast might be old—start with fresh yeast for the best Rosemary Garlic Focaccia Muffins.

Step 2: Mix the Dough

Add the bread flour and sea salt into the bowl, and use a large spoon or spatula to mix until you get a rough, shaggy dough. It may be a bit sticky, but that’s what gives the muffins their tender crumb. Drizzle about 2 tablespoons of olive oil over the dough and gently turn it to coat. This little oil bath helps the dough relax and adds tons of flavor.

Step 3: First Rise (Overnight)

Cover the bowl snugly with plastic wrap and pop it into the fridge overnight or for at least 8 hours. This slow, cool rise allows the flavors to develop and yields amazingly airy Rosemary Garlic Focaccia Muffins. When you peek the next day, your dough should have doubled and look extra bubbly.

Step 4: Prep and Shape the Muffins

The next day, drizzle the dough with another 2 tablespoons of olive oil and give it a gentle knead right in the bowl to deflate. Turn the dough onto a lightly oiled countertop and pat it into a soft rectangle. Using a sharp knife or bench scraper, divide your dough—start by halving it, then slice each half into six pieces, making 12 rustic hunks. Grease your muffin pan with more olive oil, then nestle a piece of dough snugly into each compartment.

Step 5: Second Rise

Cover the muffin tin loosely and let the dough rise in a warm spot for about 2 hours. The dough pieces won’t balloon up dramatically, but they’ll become puffier and fill the tins perfectly. This ensures that signature airy bite when you bake the muffins.

Step 6: Make the Rosemary Garlic Topping

While your dough is rising, create the star topping! In a small pan, heat 1/3 cup of extra virgin olive oil over medium heat. As soon as it shimmers, turn off the heat and stir in the finely minced rosemary and garlic. Quickly swirl to infuse the oil and soften the aromatics—this should only take a minute. If the garlic starts to brown, immediately transfer to a bowl to prevent burning. This fragrant oil is what sets Rosemary Garlic Focaccia Muffins apart.

Step 7: Dimple and Top

Preheat your oven to 450 F. Oil your hands, then gently press them into the tops of each round of dough, poking deep, classic focaccia holes. Spoon the rosemary garlic oil generously over the tops, letting the little pools of flavor seep into every crevice. The more dimples, the more topping—and more delicious bites!

Step 8: Bake the Muffins

Slide the pans into your hot oven and bake for about 20 minutes, or until the muffins turn a rich golden brown and your kitchen smells like an Italian bakery. As soon as they’re out, brush the hot focaccia muffins with melted butter and quickly sprinkle with finishing salt. Admire those shimmery, aromatic tops before digging in.

How to Serve Rosemary Garlic Focaccia Muffins

Garnishes

Take these gorgeous muffins to the next level by adding a final sprinkle of fresh minced rosemary, an extra dash of finishing salt, or a drizzle of really good olive oil. For a little color, try a scattering of chopped fresh parsley or a grating of parmesan over the warm tops.

Side Dishes

Rosemary Garlic Focaccia Muffins are endlessly versatile. Serve them alongside a bright, lemony arugula salad, a bowl of hearty vegetable soup, or your favorite Italian entrées. Their pillowy warmth is the perfect partner to roasted chicken, baked fish, or a cheese and charcuterie platter.

Creative Ways to Present

Why not turn them into mini sandwiches stuffed with grilled vegetables or prosciutto and mozzarella? Arrange the muffins in a breadbasket with dipping oils for a festive appetizer tray, or pack them as the star of a picnic spread—they’re sturdy, portable, and so much fun to pull apart and share!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store any leftover Rosemary Garlic Focaccia Muffins in an airtight container at room temperature for up to two days. Their texture stays surprisingly plush, and the flavors actually deepen by the next day!

Freezing

These muffins freeze beautifully. Place cooled muffins in a freezer-safe bag or airtight container and freeze for up to two months. To prevent them sticking together, you can wrap each muffin in plastic wrap or parchment paper before freezing.

Reheating

To revive that fresh-from-the-oven magic, reheat the muffins (thawed or straight from frozen) at 350 F for about 8–10 minutes. A quick trip through the oven re-crisps the edges and brings back that gorgeous rosemary-garlic aroma.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! If you’re using instant yeast, you can skip the blooming step and add it directly to the flour mixture. Your Rosemary Garlic Focaccia Muffins will still rise and turn out beautifully.

What if I don’t have bread flour?

All-purpose flour works in a pinch, though bread flour gives these muffins their signature chewy texture. The muffins may be a bit softer with all-purpose flour, but they’ll be delicious just the same.

How do I keep the garlic from burning?

Remove the pan from the heat immediately after adding the garlic and rosemary to the hot oil, and keep swirling or stirring for just a minute. Move the topping to a bowl if anything starts to brown too much—the residual heat is enough to infuse the oil.

Can I prepare the dough further in advance?

Yes! The dough can be chilled in the fridge for up to 24 hours after the first rise, building even deeper flavor. Just follow the same shaping, rising, and baking steps when you’re ready to proceed.

Are Rosemary Garlic Focaccia Muffins vegan?

To make the recipe vegan, simply swap in maple syrup for honey and use a dairy-free butter alternative. Everything else is already plant-based, so these muffins are easy to adapt!

Final Thoughts

These Rosemary Garlic Focaccia Muffins are my new obsession, and I can’t wait for you to experience just how easy and rewarding they are to make. They’re a show-stopping addition to any table, unforgettable fresh from the oven or as next-day snacks. Step into your kitchen, whip up a batch, and get ready for the kind of bread that makes friends and family swoon!

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