These Rosemary Garlic Focaccia Muffins are soft, fluffy, and infused with rich olive oil, fragrant rosemary, and golden garlic. Perfect as a side dish or snack, this recipe transforms classic focaccia into convenient, bakery-style muffins that are easy to serve and irresistibly delicious.
Why You’ll Love This Recipe
You’ll love these Rosemary Garlic Focaccia Muffins for their crispy edges, airy interior, and bold Mediterranean flavor. They’re simple to prepare with minimal hands-on time, making them perfect for family dinners, gatherings, or meal prep. The overnight dough method creates a deep, bakery-quality taste with very little effort.
Ingredients
- 1 ¼ tsp active dry yeast
- 1 tsp honey
- 1 ¼ cup warm water
- 2 ½ cups bread flour
- 2 tsp sea salt
- ¼ cup extra-virgin olive oil (divided)
- 2 tbsp butter (melted)
- 2 tbsp finishing salt (Herbes de Provence fleur de sel)
Rosemary Garlic Topping
- 1/3 cup extra virgin olive oil
- 2–3 rosemary sprigs (minced)
- 3 garlic cloves (minced)
Instructions
Day One
- In a large bowl, mix yeast, honey, and warm water. Let sit 5–10 minutes until foamy.
- Add flour and salt, mixing until a rough dough forms.
- Drizzle 2 tbsp olive oil over the dough and coat it lightly.
- Cover and refrigerate overnight (at least 8 hours) until doubled in size.
Alternative: Let rise at room temperature for 4 hours instead.
Day Two
5. Drizzle another 2 tbsp olive oil over the dough and gently deflate it.
6. Transfer to an oiled surface and shape into a rectangle.
7. Divide into 12 equal pieces.
8. Place dough pieces into an oiled muffin pan.
9. Cover and let rise for 2 hours.
Prepare Topping
10. Heat olive oil over medium heat until shimmering.
11. Remove from heat and add rosemary and garlic.
12. Swirl gently and set aside.
Bake
13. Preheat oven to 450°F (230°C).
14. Oil your hands and press deep dimples into each muffin.
15. Drizzle rosemary garlic oil over each piece.
16. Bake for 20 minutes until golden brown.
17. Brush with melted butter and sprinkle finishing salt.
These Rosemary Garlic Focaccia Muffins should be golden, crisp outside, and soft inside.
Tips & Tricks
- Use bread flour for the best chewy texture
- Don’t skip the overnight rise—it enhances flavor
- Make deep dimples to trap the olive oil
- Avoid burning garlic by removing oil from heat early
- Use fresh rosemary for maximum aroma
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 12 hours (including rise)
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
- Difficulty: Easy
- Diet: Vegetarian
Notes
- Swap rosemary with thyme for a different flavor
- Add olives or sun-dried tomatoes for variation
- Serve with soups, salads, or dips
Nutrition (Approximate per muffin)
- Calories: 210
- Protein: 5g
- Carbs: 28g
- Fat: 9g
FAQ
Can I make focaccia muffins without overnight proofing?
Yes, you can let the dough rise at room temperature for 4 hours instead.
Why is my focaccia not fluffy?
It may need more proofing time or fresher yeast.
Can I freeze focaccia muffins?
Yes, they freeze well for up to 2 months.
What oil is best for focaccia?
Extra-virgin olive oil gives the best flavor.
Can I use dried rosemary?
Yes, but reduce the amount since it’s more concentrated.
Storage
- Fridge: Store in airtight container up to 4 days
- Freezer: Freeze up to 2 months
- Reheat: Warm in oven at 350°F for 5–7 minutes
Similar Recipes
Rosemary Garlic Focaccia Muffins
Ingredients
- 1 ¼ tsp active dry yeast
- 1 tsp honey
- 1 ¼ cup warm water
- 2 ½ cups bread flour
- 2 tsp sea salt
- ¼ cup extra-virgin olive oil divided
- 2 tbsp butter melted
- 2 tbsp finishing salt Herbes de Provence fleur de sel
Rosemary Garlic Topping
- 1/3 cup extra virgin olive oil
- 2 –3 rosemary sprigs minced
- 3 garlic cloves minced
Instructions
Day One
- In a large bowl, mix yeast, honey, and warm water. Let sit 5–10 minutes until foamy.
- Add flour and salt, mixing until a rough dough forms.
- Drizzle 2 tbsp olive oil over the dough and coat it lightly.
- Cover and refrigerate overnight (at least 8 hours) until doubled in size.
- Alternative: Let rise at room temperature for 4 hours instead.
Day Two
- Drizzle another 2 tbsp olive oil over the dough and gently deflate it.
- Transfer to an oiled surface and shape into a rectangle.
- Divide into 12 equal pieces.
- Place dough pieces into an oiled muffin pan.
- Cover and let rise for 2 hours.
Prepare Topping
- Heat olive oil over medium heat until shimmering.
- Remove from heat and add rosemary and garlic.
- Swirl gently and set aside.
Bake
- Preheat oven to 450°F (230°C).
- Oil your hands and press deep dimples into each muffin.
- Drizzle rosemary garlic oil over each piece.
- Bake for 20 minutes until golden brown.
- Brush with melted butter and sprinkle finishing salt.
- These Rosemary Garlic Focaccia Muffins should be golden, crisp outside, and soft inside.
Notes
- Swap rosemary with thyme for a different flavor
Conclusion
These Rosemary Garlic Focaccia Muffins bring together rustic Italian flavors in a simple, modern format. With their fluffy texture and rich topping, they’re guaranteed to become a favorite in your kitchen.