Garlic Rosemary Focaccia Muffins (Printable)

Fluffy rosemary-garlic bread muffins with golden crusts and herb-infused olive oil drizzle.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup warm water
03 - 2 ¼ tsp active dry yeast
04 - 2 tbsp extra virgin olive oil
05 - 1 tsp sugar
06 - 1 tsp sea salt

→ Flavorings & Toppings

07 - 3 cloves garlic, minced
08 - 2 tbsp fresh rosemary, finely chopped
09 - 2 tbsp extra virgin olive oil for drizzling
10 - Flaky sea salt to taste
11 - Freshly ground black pepper to taste

# Steps:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast on top and let stand for 5 minutes until foamy.
02 - Add flour, sea salt, and 2 tbsp olive oil to the yeast mixture. Mix until a sticky dough forms.
03 - Stir minced garlic and chopped rosemary into the dough until evenly distributed.
04 - Knead dough on lightly floured surface for 5-7 minutes until smooth and elastic.
05 - Place dough in lightly oiled bowl, cover, and let rise in warm place for 45 minutes until doubled in size.
06 - Preheat oven to 400°F. Grease 12-cup muffin tin with olive oil.
07 - Punch down dough and divide evenly among muffin cups.
08 - Drizzle each muffin with olive oil, sprinkle with flaky sea salt, black pepper, and extra rosemary.
09 - Cover and let rise in tin for 10-15 minutes.
10 - Bake for 20-22 minutes until golden brown.
11 - Cool for a few minutes before serving warm.

# Expert Advice:

01 -
  • The individual portions mean everyone gets their own perfectly crispy edge
  • They reheat beautifully so you can make them a day ahead
02 -
  • Warm water that is too hot will kill the yeast, so test it on your wrist first
  • The dough should feel sticky and tacky, not dry, for the best texture
03 -
  • Generously oil your muffin tin to ensure easy release
  • Do not skip the flaky salt topping, it creates the best crispy crust

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