Garlic Rosemary Focaccia Muffins (Printable Version)

Savory Italian-style muffins with fragrant rosemary and roasted garlic, perfect for any occasion.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup warm water (105°F to 115°F)
03 - 2 ¼ teaspoons active dry yeast
04 - 2 tablespoons extra virgin olive oil
05 - 1 teaspoon sugar
06 - 1 teaspoon sea salt

→ Flavorings & Toppings

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

# Directions:

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 tablespoons olive oil to the yeast mixture. Mix until a sticky dough forms.
03 - Stir in minced garlic and chopped rosemary until evenly distributed throughout the dough.
04 - Turn dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 45 minutes or until doubled in size.
06 - Preheat oven to 400°F. Grease a 12-cup muffin tin with olive oil.
07 - Punch down the dough and divide evenly among the prepared muffin cups.
08 - Drizzle each muffin with olive oil and sprinkle with flaky sea salt, black pepper, and extra rosemary.
09 - Cover and let rise in the tin for 10 to 15 minutes until puffy.
10 - Bake for 20 to 22 minutes or until golden brown and cooked through.
11 - Cool in the pan for a few minutes before removing. Serve warm.

# Expert Tips:

01 -
  • These bake up with an irresistible crispy exterior and soft interior, perfect for when you want focaccia without sharing
  • The roasted garlic and rosemary combination creates that cozy Italian bakery smell in your own kitchen
02 -
  • Resist the urge to add more flour when the dough feels sticky, that moisture is what creates the tender crumb we're after
  • Let them cool in the tin for just 5 minutes before removing, otherwise they'll tear apart when you try to lift them
03 -
  • Use an ice cream scoop to divide the dough evenly, no more arguing about who got the bigger muffin
  • Press the dimples deeply into the dough before baking, they help hold those pools of flavored olive oil

Go Back