Garlic Rosemary Focaccia Muffins (Golden & Savory)
Crispy on the outside, soft and airy on the inside, these Garlic Rosemary Focaccia Muffins take everything you love about classic focaccia and tuck it into perfectly portioned, muffin-sized bites. Doubled for a crowd and enhanced with bold flavors, they’re ideal for entertaining, meal prep, or snacking on-the-go.
- Prep Time: 20 minutes
- rise time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 24 muffins 1x
Ingredients
4½ cups all-purpose flour
2 packets (4½ tsp) active dry yeast
2 tsp sugar
2 tsp salt
1½ cups warm water (110°F)
½ cup extra virgin olive oil, plus more for drizzling
4 cloves garlic, finely minced
4 tbsp fresh rosemary, chopped (plus extra for topping)
Coarse sea salt, to finish
Fresh cracked black pepper
Optional twists:
½ cup grated Parmesan cheese (mixed into dough or sprinkled on top)
1 tsp chili flakes (for a subtle kick)
Sliced olives or sun-dried tomatoes for added Mediterranean flair
Instructions
Activate Yeast: In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Make Dough: Stir in flour, salt, olive oil, garlic, rosemary, and any optional mix-ins. Knead by hand or with a dough hook for 5–7 minutes until smooth and elastic.
Let Rise: Cover and let dough rise in a warm place for 1 hour, or until doubled in size.
Prep Muffin Pan: Grease 2 standard muffin tins (24 cups). Divide dough evenly among cups—about 2/3 full.
Second Rise: Let rest for 15–20 minutes.
Nutrition
- Calories: 180 kcal
- Fat: 7g
- Carbohydrates: 25g
- Protein: 4g