Easy Garlic Rosemary Focaccia Muffins are soft, fluffy little bites packed with the warm flavor of garlic and fresh rosemary. They have that perfect golden crust on the outside and a tender crumb on the inside that reminds me of classic Italian bread but in a fun, muffin shape. These muffins are incredibly simple to make, which makes them a great option when you want something special without spending too much time in the kitchen.
I love making these muffins when I want to add something homemade to a weeknight dinner or a casual get-together. The smell of garlic and rosemary filling my kitchen is one of my favorite signals that deliciousness is on its way. I usually brush the tops with a bit of olive oil and sprinkle some sea salt before baking — it adds just the right salty crunch that keeps everyone reaching for more.
These focaccia muffins are perfect alongside soups, salads, or just as a snack. I often serve them with some olive oil and balsamic vinegar for dipping, and they never last long! If you’re someone who loves the classic herb and garlic flavor combo but wants a quicker bread option, these muffins definitely hit the spot.
Key Ingredients & Substitutions
Active Dry Yeast: This helps the muffins rise and get fluffy. If you don’t have active dry yeast, instant yeast works too, but reduce the water slightly.
Olive Oil: Extra virgin olive oil adds flavor and keeps the muffins moist. You can substitute with avocado oil or melted butter if needed.
Fresh Rosemary: Fresh rosemary gives a bright, piney taste. Dried rosemary can be used, but crush it to release the oils and use about half the amount.
Garlic: Fresh minced garlic provides the best aroma and sharpness. Garlic powder works in a pinch, but use sparingly to avoid bitterness.
Flour and Salt: Simple all-purpose flour and salt form the base. For a twist, swap half the flour with whole wheat for a nuttier flavor.
How Do You Get Your Focaccia Muffins Soft and Fluffy?
The secret lies in the yeast activation and dough resting steps. Here’s what helps make them perfect:
- Use warm water—about 110°F—to wake up the yeast. Too hot or cold water can stop the yeast from activating.
- Let the yeast foam for 5-10 minutes to ensure it’s alive.
- After mixing, cover your dough with a damp towel or plastic wrap and place it in a warm, draft-free spot to rise until doubled, usually about 1 hour.
- Don’t overwork the dough when filling the muffin tin; just spoon gently to keep the airy texture.
- Brushing olive oil on the tops before baking locks in moisture and helps form a golden crust.
Equipment You’ll Need
- Muffin tin – perfect for shaping these focaccia muffins and giving them their cute, individual size.
- Mixing bowls – you’ll combine and rise your dough easily with a large bowl for mixing and a small one for activating yeast.
- Wooden spoon or spatula – great for stirring sticky dough without scratching your bowls.
- Measuring cups and spoons – to get your ingredients just right, especially important for yeast and salt.
- Pastry brush – helps you brush olive oil over the muffins for that beautiful golden crust and flavor.
Flavor Variations & Add-Ins
- Add shredded Parmesan cheese into the dough for a nutty, salty boost that pairs wonderfully with rosemary.
- Mix in sun-dried tomatoes or olives to give a bit of tang and a Mediterranean twist to your muffins.
- Swap rosemary for fresh thyme or basil if you want a different herb flavor that’s still fresh and fragrant.
- Stir in caramelized onions for a sweet, rich flavor that adds depth without overpowering.
Easy Garlic Rosemary Focaccia Muffins
Ingredients You’ll Need:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp sugar
- 3/4 cup warm water (about 110°F / 43°C)
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 tsp salt
- 1/4 cup extra virgin olive oil, plus more for brushing
- 1 tsp fresh rosemary, finely chopped, plus extra sprigs for garnish
- 2 cloves garlic, minced
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with around 1 hour for the dough to rise. Baking takes about 18-22 minutes, so plan for about 1 hour and 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the active dry yeast and sugar into warm water. Let it sit for 5-10 minutes until it gets foamy. This shows your yeast is alive and ready.
2. Mix the Dough:
In a big bowl, combine the flour and salt. Add olive oil, minced garlic, chopped rosemary, and the foamy yeast water. Stir with a spoon or spatula until you get a sticky dough. If it’s too sticky, sprinkle a little flour at a time.
3. Let the Dough Rise:
Cover the dough with a clean towel or plastic wrap. Place it somewhere warm without drafts for about 1 hour, until it doubles in size.
4. Prepare and Fill Muffin Tin:
Preheat your oven to 375°F (190°C). Brush olive oil on a muffin tin to grease it. Gently punch down the dough and scoop it evenly into the muffin cups, filling each about three-quarters full.
5. Add Flavor on Top:
Brush the top of each muffin with olive oil. Sprinkle extra chopped rosemary, minced garlic, and coarse sea salt on top. For a pretty touch, place a small rosemary sprig on each muffin.
6. Bake the Muffins:
Bake for 18-22 minutes, until golden brown and cooked through. When they come out, brush a little more olive oil on them while warm to keep them moist and shiny.
7. Cool and Serve:
Let the muffins cool for a few minutes before enjoying. Serve them warm with a drizzle of olive oil or alongside your favorite soups and salads.
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! Instant yeast can be used as a direct substitute. Since it activates faster, you can skip the proofing step and mix it directly with the flour and other ingredients.
How Should I Store Leftover Focaccia Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month, then thaw at room temperature before reheating.
Can I Add Other Herbs or Flavors?
Absolutely! Try thyme, basil, or oregano in place of rosemary. You can also mix in shredded cheese or sun-dried tomatoes to customize the flavor.
Is It Okay to Use Dried Rosemary?
Yes, but use about half the amount of dried rosemary since it’s more concentrated. Crushing dried rosemary before adding helps release its flavor better.
