If you love the rich, herby flavor of classic focaccia but want something easier and faster, these Garlic Rosemary Focaccia Muffins are perfect. Soft and fluffy inside, slightly crispy on top, and packed with garlic and rosemary, they’re the perfect addition to any meal. Bonus? They bake up beautifully in muffin tins, making them super convenient for serving and snacking.
Why You’ll Love This Recipe?
- No kneading or complicated steps—just mix, rest, and bake.
- Bakes faster than traditional focaccia, so you get all the flavor in less time.
- Perfectly portioned for easy serving, no slicing required.
- Works as a snack, side dish, or even a sandwich base.
Ingredients
The full list is below, but here’s a quick look at what you’ll need:
- All-purpose flour – for a soft and airy texture
- Instant yeast – no need to proof separately
- Warm water – helps activate the yeast
- Olive oil – for richness and that signature focaccia flavor
- Fresh rosemary – brings an earthy, fragrant touch
- Garlic – because everything is better with garlic
- Salt and flaky sea salt – for flavor and that perfect finishing crunch
How to Make Garlic Rosemary Focaccia Muffins
Step 1: Mix the Dough
In a large bowl, combine flour, yeast, warm water, olive oil, salt, chopped rosemary, and minced garlic. Stir until a sticky dough forms. No need to knead—just make sure everything is well mixed.
Step 2: Let It Rise
Cover the bowl with a clean kitchen towel and let the dough rest for about 45 minutes to 1 hour, or until it doubles in size.
Step 3: Prepare the Muffin Tin
Generously grease a 12-cup muffin tin with olive oil. This helps create that classic focaccia crispiness on the edges.
Step 4: Portion the Dough
Scoop the risen dough into the muffin cups, filling each about halfway to two-thirds full. Drizzle a little more olive oil on top.
Step 5: Add Toppings
Press your fingers lightly into the dough to create little dimples. Sprinkle with flaky sea salt and extra rosemary, then drizzle a touch more olive oil for extra flavor.
Step 6: Bake to Golden Perfection
Bake in a preheated 375°F (190°C) oven for about 18-22 minutes, or until the tops are golden brown and crisp.
Step 7: Cool and Enjoy
Let them cool for a few minutes, then pop them out of the tin. They’re best served warm, but they also reheat beautifully!
Expert Tips and Tricks
- Use fresh rosemary for the best flavor, but dried works in a pinch—just use less.
- For extra garlic flavor, roast the garlic first or brush the tops with garlic-infused olive oil.
- Want an airy texture? Don’t overmix the dough; a light stir is all you need.
Recipe Variations and Possible Substitutions
- Cheesy Upgrade: Add shredded parmesan or mozzarella on top before baking.
- Spicy Version: Sprinkle red pepper flakes into the dough for a little heat.
- Gluten-Free: Use a gluten-free flour blend that works with yeast-based recipes.
- Extra Herbs: Swap rosemary for thyme, oregano, or basil for a different flavor.
Serving and Pairing Suggestions
These focaccia muffins go with just about anything! Serve them alongside soups, salads, pasta, or roasted meats. They’re also great for dipping in olive oil and balsamic vinegar or turning into mini sliders with cheese and deli meats.
Storage and Reheating Tips
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keep for up to 5 days, but warm them up before serving.
- Freezer: Freeze in a zip-top bag for up to 2 months.
- To Reheat: Pop them in a 350°F oven for 5-7 minutes, or microwave for a few seconds.
FAQs
1. Can I make these ahead of time?
Yes! Make the dough, let it rise, and store it in the fridge overnight. Let it come to room temp before baking.
2. Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to proof it in warm water with a pinch of sugar first.
3. How do I keep them soft?
Store them in an airtight container and warm them before eating to refresh their texture.
4. Can I make these without a muffin tin?
Yes! Just spread the dough into a greased baking dish and bake like a regular focaccia.
Conclusion
These Garlic Rosemary Focaccia Muffins are the perfect combination of soft, crispy, and flavorful. Whether you’re making them for a quick snack, a side dish, or a party appetizer, they’re easy, delicious, and always a hit. Try them out and let me know how they turn out!
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Golden Crust Garlic Rosemary Focaccia Muffins: A Savory Bite-Sized Delight
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Easy Garlic Rosemary Focaccia Muffins bring all the delicious flavors of classic focaccia bread into a convenient, handheld muffin form. Infused with fresh rosemary, garlic, and olive oil, these muffins have a golden, crispy top and a soft, airy interior. Perfect as a side dish, appetizer, or snack, they pair wonderfully with soups, salads, or pasta dishes.
Ingredients
- 1.5 pounds store-bought pizza dough*
- 1/2 scant cup extra virgin olive oil
- 8 cloves garlic
- 4 sprigs fresh rosemary
- flaky salt
Instructions
- If time allows, place the pizza dough in a lightly greased bowl and allow it to come to room temperature. Using a bench scraper or a sharp knife, cut the dough ball into 12 even slices. They do not have to be perfect. Avoid overworking the dough.
- 1.5 pounds store-bought pizza dough*
- In a standard muffin pan, pour 1 teaspoon of olive oil into each muffin cup.
- 1/2 scant cup extra virgin olive oil
- Gently shape each piece of dough into a rough ball and place it into the oiled muffin pan. Try not to deflate the air bubbles. Cover the pan with a towel and let it rest near the oven while it preheats. Preheat the oven to 400 degrees. The warmth will help the dough rise.
- While the dough rests, chop the garlic. Remove the leaves from the sprigs of rosemary and chop. Set aside.
- 8 cloves garlic,4 sprigs fresh rosemary
- Heat the remaining olive oil over medium heat. Wet your fingertips and flick a small drop of water into the oil. If it sizzles, it is hot enough. Remove the hot oil from the stove and carefully add the garlic and rosemary. Stir until the oil stops sizzling.
- Spoon a generous amount of the oil onto each dough ball. Use all of it.
- flaky salt
- Using two fingers, press into the dough to create lots of dimples and help the garlic and rosemary to adhere.
- Bake for 14-16 minutes. Loosely cover with foil if the tops are browning too quickly.
Notes
- Pizza Dough: You can find fresh pizza dough in the refrigerated bakery section at most grocery stores. If your local store doesn’t have any, canned pizza dough (like Pillsbury’s) will also work.
- Do not overwork the dough. Bubbles are the key to fluffy, delicious focaccia muffins. Avoid overworking the pizza dough, or you’ll pop the air bubbles. Overworking the dough can also cause the muffins to become dense and tough.
- Allow the dough to rest while the oven preheats. Letting the dough rest allows it time to puff up a bit. This step is key to creating a more flavorful bread. It also helps create a better texture in the bread.
- Don’t be shy with the olive oil. Olive oil helps create a more decadent flavor, allows the garlic/herb mixture to stick better, and helps keep the muffins from sticking to the muffin pans. This is one recipe you want to create with a generous amount of oil.
Nutrition
- Serving Size: 1 muffin
- Calories: 143kcal
- Sugar: 4g
- Sodium: 410mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
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