Garlic Rosemary Focaccia Muffins (Printable)

Tender Italian-style muffins with garlic and rosemary, ready in 35 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon sugar
03 - 1 ½ teaspoons instant yeast
04 - 1 teaspoon salt

→ Wet Ingredients

05 - ¾ cup warm water (110°F)
06 - ¼ cup extra-virgin olive oil, plus more for brushing

→ Flavorings

07 - 2 tablespoons fresh rosemary, finely chopped, plus extra for topping
08 - 3 cloves garlic, minced
09 - ½ teaspoon freshly ground black pepper

→ Optional Topping

10 - Flaky sea salt, for sprinkling

# Directions:

01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin with olive oil or nonstick spray.
02 - In a large bowl, whisk together flour, sugar, yeast, and salt until well blended.
03 - Add warm water and olive oil to the dry mixture. Stir with a spatula or wooden spoon until a sticky, uniform dough forms.
04 - Fold in chopped rosemary, minced garlic, and black pepper until evenly distributed throughout the dough.
05 - Divide dough equally among muffin cups, filling each about ¾ full. Brush tops with olive oil and sprinkle with additional rosemary and flaky sea salt if desired.
06 - Cover loosely with a clean towel and set in a warm place for 20 minutes until dough puffs slightly.
07 - Bake for 18–20 minutes until tops are golden brown and muffins sound hollow when tapped.
08 - Let cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The texture is impossibly light inside while the top gets that signature focaccia crunch
  • Your whole kitchen will smell like rosemary and olive oil before they even hit the oven
  • They freeze beautifully so you can bake once and have emergency bread for weeks
02 -
  • Warm water should feel like bath temperature, around 110F, because hot water kills the yeast instantly
  • The dough will be sticky and that is exactly right so do not keep adding flour trying to make it smooth
  • They only puff slightly during the rise so do not wait for them to double like traditional bread dough
03 -
  • Use kitchen shears to snip the rosemary directly into the bowl instead of chopping on a board
  • Let the garlic sit for 10 minutes after mincing to develop more allicin and flavor

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