These Rosemary Garlic Focaccia Muffins are soft, airy, and packed with classic focaccia flavor in a convenient muffin form. Infused with olive oil, fresh rosemary, and garlic, they bake up golden and irresistible, perfect for dinner, brunch, or entertaining.
Why You’ll Love This Recipe
- Individual focaccia muffins with crisp edges and fluffy centers
- Rich olive oil flavor with fragrant rosemary and garlic
- Easy overnight dough for better texture and flavor
- Perfect for serving with soups, salads, or main dishes
- Bakery-quality focaccia muffins made at home
Ingredients
Focaccia Muffins
- 1¼ teaspoons active dry yeast
- 1 teaspoon honey
- 1¼ cups warm water
- 2½ cups bread flour
- 2 teaspoons sea salt
- ¼ cup extra-virgin olive oil, divided
- 2 tablespoons butter, melted
- 2 tablespoons finishing salt (such as herbes de Provence fleur de sel)
Rosemary Garlic Topping
- ⅓ cup extra-virgin olive oil
- 2–3 sprigs fresh rosemary, minced
- 3 garlic cloves, minced
Instructions
Day One
- Mix yeast, honey, and warm water in a large bowl. Let sit 5–10 minutes until foamy.
- Add flour and salt. Stir until a rough dough forms; it will be slightly sticky.
- Drizzle 2 tablespoons olive oil over the dough and gently coat.
- Cover and refrigerate overnight (at least 8 hours) until doubled in size.
- Alternatively, let rise at room temperature for 4 hours until doubled.
Day Two
- Drizzle another 2 tablespoons olive oil over the dough and gently deflate it.
- Turn dough onto a lightly oiled surface and pat into a rectangle.
- Divide into 12 equal pieces.
- Grease a muffin tin with olive oil and place dough pieces inside.
- Cover and let rise for 2 hours.
Rosemary Garlic Topping
- Heat olive oil in a small pan until shimmering.
- Remove from heat and add rosemary and garlic, swirling gently for 1 minute.
Bake
- Preheat oven to 450°F (230°C).
- Oil your fingers and press deep dimples into each muffin.
- Drizzle about 1 teaspoon rosemary garlic oil over each.
- Bake for 20 minutes until golden brown.
- Brush with melted butter and sprinkle with finishing salt.
Tips & Tricks
- Use bread flour for the best chewy texture
- Don’t skip the dimpling — it creates classic focaccia pockets
- Let the dough rise slowly for maximum flavor
- Serve warm for best taste
Details
- Prep Time: 20 minutes (plus resting)
- Cook Time: 20 minutes
- Total Time: Overnight + 40 minutes
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, Halal-friendly
Notes
- Add olives or sun-dried tomatoes for variation
- Serve with olive oil and balsamic vinegar
- Excellent alongside soups or pasta dishes
Nutrition (Approximate per muffin)
- Calories: 260
- Protein: 5g
- Carbohydrates: 30g
- Fat: 14g
FAQ
Can I freeze focaccia muffins?
Yes, freeze fully cooled muffins for up to 2 months.
Can I use instant yeast?
Yes, use the same amount and skip the blooming step.
Why chill the dough overnight?
Cold fermentation improves texture and flavor.
Can I use dried rosemary?
Fresh is best, but dried works in smaller amounts.
Storage
- Room Temperature: 2 days in an airtight container
- Refrigerator: Up to 4 days
- Freezer: Up to 2 months
- Reheating: Warm in oven at 350°F for 5–7 minutes
Similar Recipes
Rosemary Garlic Focaccia Muffins
Rosemary garlic focaccia muffins are soft, olive-oil-rich bread muffins topped with garlic and herbs, baked until golden and fluffy.
Ingredients
Focaccia Muffins
- 1¼ teaspoons active dry yeast
- 1 teaspoon honey
- 1¼ cups warm water
- 2½ cups bread flour
- 2 teaspoons sea salt
- ¼ cup extra-virgin olive oil divided
- 2 tablespoons butter melted
- 2 tablespoons finishing salt such as herbes de Provence fleur de sel
Rosemary Garlic Topping
- ⅓ cup extra-virgin olive oil
- 2 –3 sprigs fresh rosemary minced
- 3 garlic cloves minced
Instructions
Day One
- Mix yeast, honey, and warm water in a large bowl. Let sit 5–10 minutes until foamy.
- Add flour and salt. Stir until a rough dough forms; it will be slightly sticky.
- Drizzle 2 tablespoons olive oil over the dough and gently coat.
- Cover and refrigerate overnight (at least 8 hours) until doubled in size.
- Alternatively, let rise at room temperature for 4 hours until doubled.
Day Two
- Drizzle another 2 tablespoons olive oil over the dough and gently deflate it.
- Turn dough onto a lightly oiled surface and pat into a rectangle.
- Divide into 12 equal pieces.
- Grease a muffin tin with olive oil and place dough pieces inside.
- Cover and let rise for 2 hours.
Rosemary Garlic Topping
- Heat olive oil in a small pan until shimmering.
- Remove from heat and add rosemary and garlic, swirling gently for 1 minute.
Bake
- Preheat oven to 450°F (230°C).
- Oil your fingers and press deep dimples into each muffin.
- Drizzle about 1 teaspoon rosemary garlic oil over each.
- Bake for 20 minutes until golden brown.
- Brush with melted butter and sprinkle with finishing salt.
Notes
- Add olives or sun-dried tomatoes for variation
Conclusion
These Rosemary Garlic Focaccia Muffins combine traditional focaccia flavor with modern convenience. Soft, aromatic, and beautifully golden, they’re guaranteed to impress whether served fresh from the oven or reheated for later.