Garlic Rosemary Focaccia Muffins (Print Version)

Herbed focaccia muffins with roasted garlic, fresh rosemary and olive oil — tender, golden bites ideal for soups or snacking.

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup bread flour
03 - 1 packet instant yeast (7 grams)
04 - 1 teaspoon sugar
05 - 1 teaspoon fine sea salt
06 - 1 cup lukewarm water
07 - 1/4 cup extra virgin olive oil

→ Flavorings

08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh rosemary, finely chopped
10 - 1/2 teaspoon flaky sea salt, for topping
11 - 2 tablespoons extra virgin olive oil, for brushing

# Directions:

01 - In a large mixing bowl, whisk together all-purpose flour, bread flour, instant yeast, sugar, and fine sea salt.
02 - Pour in lukewarm water and 1/4 cup olive oil. Mix with a wooden spoon or dough hook until a sticky dough forms.
03 - Stir in minced garlic and chopped fresh rosemary until evenly distributed.
04 - Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm location for 1 hour, or until doubled in volume.
05 - Preheat the oven to 400 degrees Fahrenheit and lightly grease a 12-cup muffin tin.
06 - Divide the risen dough evenly among the muffin cups using oiled hands or a scoop, as the dough will be sticky.
07 - Brush the surface of each dough portion with extra virgin olive oil. Sprinkle with flaky sea salt and additional rosemary if desired.
08 - Bake for 18 to 22 minutes until the muffins are golden brown and cooked through.
09 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The olive oil-infused crumb is soft and addictive—a little secret I lean on for easy entertaining.
  • You get all the focaccia flavor in a cute, grab-and-go package, perfect for casual dinners or picnics.
02 -
  • Don’t skimp on the oil before baking—I once did, and my muffins missed their signature golden crackle.
  • Adding warm, not hot, water wakes up the yeast; water that’s too hot will sabotage your rise.
03 -
  • If you use a stand mixer, switch to hand folding for the garlic and rosemary so you don’t lose the bits on the paddle.
  • A sprinkle of flaky salt just as they come out of the oven intensifies the flavor—don’t skip it.

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