Garlic Rosemary Focaccia Muffins (Printable)

Soft, aromatic muffins infused with roasted garlic and fresh rosemary, offering focaccia flavors in individual portions.

# 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 (plus extra for garnish)
09 - 2 tbsp extra virgin olive oil (for drizzling)
10 - Flaky sea salt, to taste
11 - Freshly ground black pepper, to taste

# Directions:

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

# Expert Tips:

01 -
  • These muffins deliver all the crispy, chewy satisfaction of traditional focaccia but in individual portions that are impossible to mess up
  • The roasted garlic infuses every bite with mellow sweetness while fresh rosemary keeps things bright and aromatic
02 -
  • The dough should feel sticky and tacky, not dry, so resist adding too much flour during kneading
  • Letting them cool in the tin for just a few minutes makes them easier to remove without tearing
03 -
  • Use your fingertips to dimple the dough in the muffin cups before the second rise for that classic focaccia appearance
  • Let the muffins cool completely before storing in a container to prevent sogginess

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