Rosemary Garlic Focaccia Muffins Recipe
If you’re a fan of rustic breads and love the magic that happens when garlic mingles with fresh herbs, you’re about to discover your new favorite bite: Rosemary Garlic Focaccia Muffins. These petite golden beauties transform classic focaccia into fun, fluffy muffins, each packed with the bold fragrance of rosemary and the mellow warmth of garlic. They bake up quickly, look irresistibly charming, and bring the comforting flavors of Italian bakeries right to your kitchen—whether you’re serving them warm in a bread basket or grabbing one on-the-go!
Ingredients You’ll Need
The beauty of Rosemary Garlic Focaccia Muffins is that each ingredient plays a starring role, creating robust flavor and that signature chewy crumb. Gather these essentials for a muffin that’s every bit as irresistible as a slice of traditional focaccia.
- All-purpose flour: The foundation of these muffins, giving them their signature crumb and chewy bite.
- Granulated sugar: Just a touch wakes up the yeast and balances the savory garlic and herbs.
- Instant yeast: Makes these muffins rise beautifully and gives them an airier texture.
- Salt: Delivers essential flavor and brings all the other elements together.
- Warm water (110°F/43°C): Encourages the yeast to bubble and work its magic for fluffy, light muffins.
- Olive oil: Adds richness, moisture, and that beloved Mediterranean aroma—plus, it helps with browning.
- Fresh rosemary, finely chopped: The hero herb for fragrance and flavor, adding piney, woodsy notes.
- Garlic, minced: Provides bold, aromatic depth that lingers deliciously in every bite.
- Flaky sea salt (for topping): Finishing touch for delightful crunch and bursts of salty flavor atop each muffin.
How to Make Rosemary Garlic Focaccia Muffins
Step 1: Mix the Dough
Start by combining the flour, sugar, instant yeast, and salt in a large mixing bowl—this simple blend sets the foundation for the irresistible texture. Pour in your warm water and two tablespoons of olive oil, then stir until a sticky dough forms. Don’t worry if it looks a bit shaggy at this stage; that means you’re on the right track for tender Rosemary Garlic Focaccia Muffins.
Step 2: Knead Until Smooth
Turn the dough out onto a lightly floured surface and knead for 5 to 6 minutes. Your goal is a smooth, elastic dough that springs back a bit when pressed. Not only does kneading develop the gluten for that iconic focaccia chew, but it also builds anticipation for the dreamy muffins to come.
Step 3: Let It Rise
Transfer the dough to a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 45 to 60 minutes, until about doubled in size. While your dough does its thing, you can prepare the rosemary-garlic oil, which is where the real flavor fun begins.
Step 4: Make Rosemary-Garlic Oil
In a small bowl, mix together the remaining tablespoon of olive oil with your freshly chopped rosemary and minced garlic. This infused oil is the “secret sauce” that sets these Rosemary Garlic Focaccia Muffins apart, soaking into the dough to create little pockets of flavor as they bake.
Step 5: Shape and Flavor the Muffins
Once your dough has risen, punch it down gently to release any big air bubbles. Divide the dough evenly into 12 portions, shaping each into a ball and placing one into each greased muffin tin cup. Flatten the tops just a bit so they’ll soak up that rosemary-garlic oil. Brush each muffin generously with the infused oil and sprinkle with flaky sea salt for an irresistible crust.
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C) while you prep your muffin tin. Bake for 15 to 18 minutes, or until the muffins are puffed, golden, and your kitchen is filled with herbaceous, garlicky aromas. Let them cool slightly in the tin before serving—if you can resist!
How to Serve Rosemary Garlic Focaccia Muffins
Garnishes
Straight out of the oven, these muffins welcome a final flourish. Sprinkle them with extra chopped rosemary or a little grated Parmesan for even more savory depth. A drizzle of quality olive oil right before serving also adds shine and richness to these Rosemary Garlic Focaccia Muffins.
Side Dishes
Pair your muffins with a fresh tomato salad, a big bowl of soup, or even hearty pasta dishes. The herby-garlicky profile stands up beautifully to bold Italian mains or mellow Mediterranean spreads, making these muffins the perfect bread basket addition.
Creative Ways to Present
Turn Rosemary Garlic Focaccia Muffins into sliders by slicing them and stuffing with mozzarella and roasted vegetables, or slice and serve alongside an antipasto platter. For brunch, tuck one or two next to a poached egg and smoky bacon for a delightfully savory twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Rosemary Garlic Focaccia Muffins in an airtight container at room temperature for up to two days. Their flavor and texture hold up beautifully, but the savory aroma may make them disappear much sooner!
Freezing
These muffins are excellent for freezing. Once completely cooled, transfer them to a freezer-safe bag or container. They’ll keep their freshness and flavor for up to two months, so you’ll always have a treat ready for unexpected company or a craving.
Reheating
To bring back that just-baked magic, warm thawed muffins in a 300°F (150°C) oven for about 7 to 10 minutes. A quick zap in the microwave works in a pinch, but the oven will restore a gentle crunch to the tops of your Rosemary Garlic Focaccia Muffins.
FAQs
Can I use dried rosemary if I don’t have fresh?
Absolutely! Use about one teaspoon of dried rosemary instead of fresh. The flavor will still be lovely, though fresh herbs do give a brighter, more fragrant kick.
Is it possible to make the dough ahead of time?
Yes! You can prepare the dough up to the rise, cover tightly, and refrigerate overnight. Bring it back to room temp before portioning and baking your Rosemary Garlic Focaccia Muffins the next day.
How can I make these muffins vegan?
Good news: this recipe is naturally vegan as long as you skip the Parmesan garnish. Every delicious ingredient, from olive oil to rosemary, is completely plant-based.
What other herbs can I use in these muffins?
Feel free to swap rosemary for thyme, oregano, or a mix of your favorite Italian herbs. Each one brings a unique personality to your focaccia muffins, making them customizable for any meal or mood.
Can I add cheese to the muffins?
Of course! Add a sprinkle of grated Parmesan, pecorino, or mozzarella on top before baking. The cheese melts into the crust for an extra burst of golden, savory flavor.
Final Thoughts
Making Rosemary Garlic Focaccia Muffins is like bringing a little piece of Italian bakery joy into your own kitchen—right down to that intoxicating aroma of fresh bread and herbs. If you’re looking for an easy, crowd-pleasing bread that’s both homey and a little bit special, give this recipe a try. Share them, savor them warm, and let these charming muffins earn a regular spot in your baking repertoire!
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Rosemary Garlic Focaccia Muffins Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Rosemary Garlic Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in individual muffin portions with savory flavors of rosemary and garlic. Perfect for a quick snack or to accompany a meal, these muffins are easy to make and bursting with aromatic herbs.
Ingredients
Dough:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 cup warm water (110°F/43°C)
- 3 tablespoons olive oil, plus more for greasing and drizzling
Topping:
- 2 teaspoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
- Flaky sea salt for topping
Instructions
- Dough Preparation: In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warm water and 2 tablespoons olive oil, stirring until a sticky dough forms. Knead the dough on a lightly floured surface for 5–6 minutes, or until smooth and elastic.
- Rising: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 45–60 minutes, until doubled in size.
- Topping: Mix remaining 1 tablespoon olive oil with rosemary and garlic in a small bowl.
- Baking: Preheat oven to 375°F (190°C) and grease a standard 12-cup muffin tin. Divide the risen dough into 12 portions, place in muffin cups, flatten the tops, brush with rosemary-garlic oil, sprinkle with flaky sea salt, and bake for 15–18 minutes until golden brown.
- Serving: Serve warm or at room temperature.
Notes
- These muffins freeze well—cool completely, then store in an airtight container in the freezer for up to 2 months.
- For extra flavor, add grated Parmesan before baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 1g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
