Garlic Rosemary Focaccia Muffins (Printable)

Tender focaccia muffins with roasted garlic, fresh rosemary and olive oil — ideal for snacking or pairing with soups.

# What You’ll Need:

01 - 2 cups all-purpose flour

02 - 1 cup bread flour

03 - 1 packet instant yeast (7 g)

04 - 1 teaspoon sugar

05 - 1 teaspoon fine sea salt

06 - 1 cup lukewarm water

07 - 1/4 cup extra virgin olive oil

08 - 3 cloves garlic, minced

09 - 2 tablespoons fresh rosemary, finely chopped, plus extra for topping

10 - 1/2 teaspoon flaky sea salt, for topping

11 - 2 tablespoons extra virgin olive oil, for brushing

01 - Whisk all-purpose flour, bread flour, instant yeast, sugar, and fine sea salt in a large mixing bowl.

02 - Pour in lukewarm water and 1/4 cup extra virgin olive oil. Mix with a wooden spoon or dough hook until a sticky dough forms.

03 - Stir in minced garlic and chopped rosemary to distribute evenly throughout the dough.

04 - Cover the bowl and let the dough rise in a warm area for 1 hour or until doubled in volume.

05 - Heat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.

06 - Portion the dough evenly into the muffin tin, using oiled hands or a scoop due to its sticky texture.

07 - Brush each portion with extra virgin olive oil, sprinkle with flaky sea salt and additional rosemary.

08 - Bake for 18 to 22 minutes, or until the focaccia muffins are golden brown and cooked through.

09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

01 -

Baking these in a muffin tin creates golden tops and soft, herby interiors—no loaf slicing or waiting for that elusive perfect corner piece.
You can serve them alongside soup, as party snacks, or pack them for picnics, and they never fail to win a crowd over.

02 -

If you don't oil your hands before dividing the dough, you'll end up wearing most of it.
Letting the muffins cool just a few minutes in the pan makes them much easier to remove in one piece.

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