Alright, imagine this: the aroma of freshly baked bread dancing through your kitchen, infused with savory garlic and fragrant rosemary that instantly makes you feel right at home. These Garlic Rosemary Focaccia Muffins are little pockets of heaven—crispy on the outside, pillowy soft inside, and bursting with flavor. I stumbled upon this recipe during a weekend baking spree and soon realized these muffins are perfect for everything from a casual snack to jazzing up your dinner table. Plus, they’re easier to whip up than you’d think. Ready to dive into some seriously delicious bites? Let’s get baking!
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
2 ¼ tsp active dry yeast (1 packet)
1 cup warm water (about 110°F)
2 ½ cups all-purpose flour
1 tsp sugar
1 tsp kosher salt
2 tbsp olive oil, plus extra for drizzling
2 cloves garlic, minced
2 tbsp fresh rosemary, chopped
Coarse sea salt for topping
How I Make It
Step 1:
Start by blooming your yeast in the warm water with sugar—give it a gentle stir and watch it foam up in about 5 minutes. That’s your sign the yeast is happy and ready!
Step 2:
In a large bowl, combine the flour and kosher salt. Pour in the yeast mixture along with 2 tablespoons of olive oil. Stir with a wooden spoon until it starts coming together, then knead for about 5-7 minutes on a lightly floured surface until you have a smooth, elastic dough.
Step 3:
Place the dough in an oiled bowl, cover it with a damp towel, and let it rise in a warm spot until doubled in size—usually 45 minutes to an hour.
Step 4:
Once risen, gently punch down the dough and fold in the minced garlic and chopped rosemary, trying not to deflate all that lovely airiness.
Step 5:
Divide the dough evenly into a greased muffin tin—about 8 portions—and lightly press them down. Drizzle a little olive oil on top, sprinkle some coarse sea salt, and even more rosemary if you like.
Step 6:
Bake at 400°F for 18-20 minutes until golden brown and crisp on the edges. When you pull them out, the smell will fill the kitchen with all the cozy vibes you’re craving.
Variations & Tips
Swap fresh rosemary for thyme or oregano for different herbal notes.
Add a sprinkle of parmesan cheese on top before baking for extra savory goodness.
If you forget to bloom the yeast, your dough won’t rise properly—always let it foam first!
For a softer top, brush muffins with a little olive oil right out of the oven.
Use a stand mixer with a dough hook if you want to save your arms from kneading.
How I Like to Serve It
These focaccia muffins are fantastic alongside a bowl of rich tomato soup or on their own with a smear of herb butter. I also love serving them at weekend brunch with eggs and a little arugula salad. They’re perfect for spring picnic baskets or casual dinner parties when you want something a bit special but fuss-free.
Notes
Store cooled muffins in an airtight container for up to 2 days. Reheat gently in a toaster oven or microwave to refresh.
You can substitute half the all-purpose flour with bread flour for a chewier texture.
Closing: Whenever I bake these Garlic Rosemary Focaccia Muffins, they never last long—something about that garlicky, herby aroma just makes everyone gather ’round the kitchen happily.
