If you’re in the mood for a warm, herby bread but don’t have hours to fuss with dough, these Easy Garlic Rosemary Focaccia Muffins are about to become your new obsession. With a dough that comes together in minutes, loads of aromatic rosemary and garlic, and a crisp olive oil crust, each portable muffin is the perfect bite of Italian comfort. Whether you’re making brunch sparkle, adding something special to a weeknight dinner, or just treating yourself to the heavenly smell of baking bread, you’ll fall in love with the irresistible flavor and texture of this recipe.
Ingredients You’ll Need
One of the joys of Easy Garlic Rosemary Focaccia Muffins is their simplicity. Each ingredient brings something essential—flavor, texture, or that unmistakable golden hue. Here’s what you’ll need and why it matters:
- Active dry yeast: Gives the muffins their glorious rise and fluffy interior.
- Warm water (110°F): Activates the yeast perfectly; make sure it’s not too hot or too cold!
- Olive oil: The secret to that tender crumb and addictive, golden crust; plus, a little drizzle amps up the flavor at the end.
- Honey: A hint of sweetness that not only feeds the yeast but rounds out all the savory notes beautifully.
- All-purpose flour: Reliable and simple, it ensures these muffins bake up soft and satisfying.
- Salt: Enhances every other flavor—don’t skip or skimp!
- Chopped fresh rosemary: It’s the star herb, making each bite deeply aromatic and woodsy.
- Minced garlic: Adds a punch of warmth and earthiness; mince it fine so it melds right into the dough.
- Flaky sea salt (for topping): Finishes each muffin with delightful crunch and a burst of briny flavor.
How to Make Easy Garlic Rosemary Focaccia Muffins
Step 1: Wake Up the Yeast
In a large bowl, combine the warm water, active dry yeast, and honey. Give it a gentle stir and let it sit for 5 to 10 minutes until the mixture looks foamy and smells bready. This mini science experiment ensures your yeast is alive and ready to work its magic, setting the foundation for pillowy focaccia texture in muffin form.
Step 2: Mix in the Good Stuff
Once your yeast is bubbly, stir in the olive oil, flour, salt, chopped rosemary, and minced garlic. The dough will come together into a sticky, fragrant mass—that’s exactly what you want! Don’t worry about kneading; a good mix with a spoon is more than enough. The aroma at this point will have you counting down until these Easy Garlic Rosemary Focaccia Muffins hit the oven.
Step 3: Let the Dough Rise
Cover your bowl with a clean towel or plastic wrap and place it somewhere warm and cozy. Let the dough rise for about an hour, until it doubles in size and looks airy. This lazy hour is where the focaccia magic really happens, helping every muffin bake up light and lofty.
Step 4: Prepare the Muffin Tin
While your dough is puffing up, preheat your oven to 375°F and liberally grease a 12-cup muffin tin with more olive oil. The oil not only helps release the muffins easily but also creates those irresistible, crispy edges that make these Easy Garlic Rosemary Focaccia Muffins so crave-worthy.
Step 5: Divide and Rest
Divide the risen dough evenly among the muffin cups, filling each about halfway. The dough is sticky, so don’t stress about perfection—a spoon or slightly oiled hands work best. Let them rest for another 10 to 15 minutes; this gives the muffins a final burst of rise and softness.
Step 6: Top and Bake
Just before popping them in the oven, drizzle each muffin with a bit of olive oil, then shower them generously with flaky sea salt and extra rosemary. Slide the tin into the oven and bake for 18 to 22 minutes, until the muffins are golden, crusty-topped, and cooked through. Your kitchen will smell absolutely incredible—a hallmark of Easy Garlic Rosemary Focaccia Muffins.
Step 7: Cool Slightly & Enjoy
As tempting as it is to dive right in, let the muffins cool slightly in the tin before serving. This helps them set and release beautifully. Now all that’s left is to enjoy—preferably warm, when the olive oil and rosemary are at their most fragrant.
How to Serve Easy Garlic Rosemary Focaccia Muffins
Garnishes
For a beautiful, rustic finish, serve these muffins with a little extra chopped rosemary and a sprinkle of flaky sea salt on top. A glistening drizzle of olive oil is always welcome too, taking the savory notes of these Easy Garlic Rosemary Focaccia Muffins to the next level.
Side Dishes
Pair these muffins with your favorite soups—think tomato basil, minestrone, or creamy potato leek. They’re also perfect alongside hearty salads or as a dreamy partner to a platter of roasted vegetables and cheeses. Every meal gets a dose of Italian comfort with a basket of warm focaccia muffins!
Creative Ways to Present
Stack them up in a bread basket for family meals, arrange on a rustic wooden board with dipping bowls of olive oil and balsamic vinegar, or wrap each muffin in parchment and string for picnic lunches. For extra flair, tuck in a sprig of rosemary or a roasted garlic clove for a stunning, aromatic presentation.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, store Easy Garlic Rosemary Focaccia Muffins in an airtight container at room temperature for up to two days. The olive oil keeps them tender, but they’re always best enjoyed within the first day or so.
Freezing
These muffins freeze surprisingly well! Cool completely, then wrap each muffin individually in plastic wrap and place in a freezer-safe bag. They’ll maintain their flavor and texture for up to two months—just thaw at room temperature or refresh in the oven for homemade warmth anytime.
Reheating
To recapture their just-baked taste, pop the muffins in a 350°F oven for five to seven minutes until warm and slightly crisped up. Avoid microwaving if you can, as it can make the texture chewy. A quick reheat and they’ll taste like they just came out of the oven!
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! If substituting with instant yeast, simply mix it with the flour instead of blooming it in water. The rise times may be a bit shorter, but the Easy Garlic Rosemary Focaccia Muffins will turn out just as fluffy and flavorful.
Can I make these muffins gluten-free?
Yes, swap in your favorite cup-for-cup gluten-free baking blend and add an extra 1/4 teaspoon of xanthan gum if your flour doesn’t already contain it. While the texture will be slightly different, you’ll still get delicious, herby muffins.
Is there a way to make these vegan?
Definitely—just use agave syrup or maple syrup in place of honey. All the other ingredients are naturally plant-based, so these muffins are an easy fit for vegan diets without sacrificing any flavor or texture.
Can I add other mix-ins?
Get creative! Chopped olives, sun-dried tomatoes, or caramelized onions make fantastic additions to Easy Garlic Rosemary Focaccia Muffins. Just fold them in with the rosemary and garlic for delicious bursts of flavor in every bite.
Can I make the dough ahead of time?
Certainly! After the first rise, you can cover and refrigerate the dough overnight. Bring it to room temperature for 30 minutes before dividing into muffin cups to ensure you get the best lift and texture.
Final Thoughts
It’s hard to resist the charm and flavor of these Easy Garlic Rosemary Focaccia Muffins—every bite is like a hug from the kitchen. With their simple preparation and show-stopping taste, they’re perfect for cozy nights in, special gatherings, or anytime you want to bring a little warmth and joy to the table. Give them a try, and watch as they become your new go-to, crowd-pleasing bread!
Print
Easy Garlic Rosemary Focaccia Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes (including rise time)
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
These Easy Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in individual portions for convenience. Infused with the flavors of garlic and rosemary, these savory muffins are perfect for snacking or serving alongside a meal.
Ingredients
Dough:
- 1 package (about 2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water (110°F)
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon honey
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons chopped fresh rosemary, plus more for topping
- 2 cloves garlic, minced
- flaky sea salt, for topping
Instructions
- Prepare the Dough: In a large bowl, combine warm water, yeast, and honey. Let sit for 5–10 minutes until foamy. Stir in olive oil, flour, salt, rosemary, and garlic until a sticky dough forms.
- Rise: Cover and let rise in a warm place for 1 hour or until doubled in size.
- Preheat and Prepare: Preheat oven to 375°F and grease a 12-cup muffin tin with olive oil.
- Shape and Bake: Divide the dough evenly among the muffin cups, filling each about halfway. Let rest for 10–15 minutes. Drizzle each with a little olive oil, sprinkle with flaky sea salt and extra rosemary. Bake for 18–22 minutes or until golden brown and cooked through.
- Serve: Let cool slightly before serving.
Notes
- Serve warm with olive oil and balsamic vinegar for dipping.
- You can mix in chopped olives or sun-dried tomatoes for extra flavor.
- These muffins are best the same day but can be reheated in the oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
