Garlic Rosemary Focaccia Muffins (Printable)

Soft savory muffins topped with roasted garlic, fresh rosemary, and olive oil for a Mediterranean twist on classic bread.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup warm water (110°F)
03 - 2 ¼ tsp active dry yeast
04 - 2 tbsp extra virgin olive oil
05 - 1 tsp granulated 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 5 minutes until foamy and activated.
02 - Add flour, sea salt, and 2 tbsp olive oil to the yeast mixture. Stir until a sticky, shaggy dough forms.
03 - Fold minced garlic and chopped rosemary into the dough until evenly distributed.
04 - Turn dough onto a lightly floured surface. Knead for 5-7 minutes until smooth, elastic, and no longer sticky.
05 - Place dough in a lightly oiled bowl, cover with plastic wrap or kitchen towel. Let rise in a warm, draft-free spot for 45 minutes until doubled.
06 - Preheat oven to 400°F. Generously grease a 12-cup muffin tin with olive oil.
07 - Punch down risen dough and divide evenly among the 12 muffin cups, filling each about three-quarters full.
08 - Drizzle each muffin with olive oil. Sprinkle with flaky sea salt, black pepper, and additional fresh rosemary.
09 - Cover the muffin tin and let rise for 10-15 minutes until puffy.
10 - Bake for 20-22 minutes until golden brown on top and sounds hollow when tapped.
11 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.

# Expert Tips:

01 -
  • The dough practically raises itself, giving you that confidence boost that comes from watching something bloom in the bowl
  • Individual portions mean everyone gets their own crispy edges and soft center, no fighting over the corner pieces
  • They're impossibly versatile—brunch, soup accompaniment, or just standing at the counter eating them warm
02 -
  • If your yeast doesn't get foamy after five minutes, your water might have been too hot or the yeast might be old—start over rather than risk flat muffins
  • Overworking the dough during kneading makes tough muffins, so once it feels smooth and bounces back when you poke it, you're done
  • Letting them cool too long in the tin makes them steam and lose that wonderful bottom crust, so remove them after about five minutes
03 -
  • Use an ice cream scoop to portion the dough evenly and avoid the dilemma of some muffins being larger than others
  • Let your muffin tin heat up in the oven for a few minutes before adding the dough for extra crispy bottoms

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