Garlic Rosemary Focaccia Muffins – Easy Homemade Savory Bread Recipe
Golden, aromatic, and irresistibly fluffy, Garlic Rosemary Focaccia Muffins bring the rustic charm of Italian baking straight into your kitchen—without the long wait or complicated techniques. Imagine the scent of fresh rosemary mingling with roasted garlic as warm, olive oil–kissed bread rises in the oven. Each bite delivers a crisp edge, tender crumb, and savory depth that feels both comforting and gourmet.
Traditional focaccia has long been celebrated in regions like Liguria, where bakers master the art of olive oil–rich dough infused with herbs. Transforming that beloved flatbread into muffin form creates perfectly portioned, bakery-style delights ideal for weeknight dinners, brunch spreads, or elegant gatherings.
Ingredients Needed
Below is a complete list of ingredients along with approximate calorie counts per serving measurement.
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| All-purpose flour | 3 cups | 1,365 kcal |
| Warm water | 1 ¼ cups | 0 kcal |
| Active dry yeast | 2 ¼ tsp (1 packet) | 21 kcal |
| Olive oil | ¼ cup | 480 kcal |
| Fresh rosemary (chopped) | 2 tbsp | 4 kcal |
| Garlic (minced) | 3 cloves | 13 kcal |
| Sugar | 1 tsp | 16 kcal |
| Salt | 1 ½ tsp | 0 kcal |
| Coarse sea salt (for topping) | ½ tsp | 0 kcal |
Step-by-Step Cooking Instructions
1. Activate the Yeast
In a mixing bowl, combine warm water (about 110°F), sugar, and yeast. Stir gently and allow it to sit for 5–10 minutes until frothy. A bubbly surface indicates active yeast.
2. Prepare the Dough
Add olive oil, minced garlic, chopped rosemary, and salt to the yeast mixture. Gradually mix in the flour, one cup at a time, stirring until a soft dough forms.
3. Knead the Dough
Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.
4. First Rise
Place the dough in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Prepare the Muffin Tin
Grease a 12-cup muffin tin generously with olive oil to create crispy edges.
6. Shape the Muffins
Punch down the risen dough and divide it evenly into 12 portions. Shape each portion into a ball and place into the muffin cups.
7. Second Rise
Cover loosely and allow the dough to rise again for 20–30 minutes.
8. Add Toppings
Preheat oven to 375°F (190°C). Press fingertips gently into the tops to create small dimples. Drizzle with olive oil and sprinkle with coarse sea salt and additional rosemary if desired.
9. Bake
Bake for 18–22 minutes until golden brown. The tops should be lightly crisp, and the internal temperature should reach about 190°F.
10. Cool and Serve
Allow muffins to cool for 5–10 minutes before removing from the tin. Serve warm for best flavor and texture.
Tips for Customizing the Recipe
Add Cheese: Mix in grated Parmesan or shredded mozzarella for extra richness.
Infuse the Oil: Warm olive oil with garlic and rosemary before mixing for deeper flavor.
Make It Whole Wheat: Substitute up to half the flour with whole wheat flour for a nuttier taste.
Add Sun-Dried Tomatoes or Olives: Chopped additions create a Mediterranean twist inspired by coastal regions like Genoa.
Spicy Version: Sprinkle red pepper flakes for a subtle heat kick.
Gluten-Free Option: Use a 1:1 gluten-free flour blend and ensure your yeast is gluten-free certified.
Nutritional Information
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 158 kcal |
| Carbohydrates | 23 g |
| Protein | 4 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Fiber | 1 g |
| Sodium | 290 mg |
Garlic and rosemary not only enhance flavor but also provide antioxidants and anti-inflammatory properties. Olive oil contributes heart-healthy monounsaturated fats, making these muffins a more wholesome alternative to heavily processed breads.
Serving Suggestions
Garlic Rosemary Focaccia Muffins complement a wide variety of dishes:
- Serve alongside hearty soups like tomato basil or minestrone.
- Pair with pasta dishes such as creamy Alfredo or marinara.
- Slice and use as sandwich buns for gourmet sliders.
- Offer as a side with roasted chicken or grilled vegetables.
- Add to brunch spreads with eggs and fresh fruit.
A small dish of extra virgin olive oil with balsamic vinegar makes an elegant dipping companion.
Garlic Rosemary Focaccia Muffins
12 muffins
servings15
minutes1
hour30
minutes158
kcalIngredients
3 cups all-purpose flour
1 ¼ cups warm water (105–110°F)
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup olive oil (plus extra for greasing and topping)
2 tablespoons fresh rosemary, finely chopped
3 cloves garlic, minced
1 teaspoon sugar
1 ½ teaspoons salt
½ teaspoon coarse sea salt (for topping)
Directions
- Activate Yeast:
- In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- Mix Dough:
- Stir in olive oil, minced garlic, rosemary, and salt. Gradually add flour, mixing until a soft dough forms.
- Knead:
- Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
- First Rise:
- Place dough in a lightly oiled bowl. Cover and let rise for 1 hour, or until doubled in size.
- Prepare Muffin Tin:
- Generously grease a 12-cup muffin tin with olive oil.
- Shape:
- Divide dough into 12 equal portions. Roll into balls and place into muffin cups.
- Second Rise:
- Cover loosely and let rise for 20–30 minutes.
- Add Toppings:
- Preheat oven to 375°F (190°C). Gently dimple tops with fingertips. Drizzle with olive oil and sprinkle with coarse sea salt.
- Bake:
- Bake for 18–22 minutes until golden brown.
- Cool & Serve:
- Let cool slightly before removing from pan. Serve warm.
Recipe Video
Notes
- Water Temperature Matters: Use warm water between 105–110°F (40–43°C). Water that’s too hot can kill the yeast, while water that’s too cool may prevent proper rising.
Dough Texture Tip: The dough should feel soft and slightly tacky but not sticky. If it sticks heavily to your hands, add flour 1 tablespoon at a time.
FAQs
1. Can I make Garlic Rosemary Focaccia Muffins ahead of time?
Absolutely. Bake the muffins fully, allow them to cool completely, and store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in a 300°F (150°C) oven for 5–8 minutes to restore their crisp edges.
2. Can I use dried rosemary instead of fresh?
Yes. Substitute 1 tablespoon of dried rosemary for 2 tablespoons of fresh rosemary. Crush the dried rosemary slightly between your fingers before adding it to release more flavor.
3. Why didn’t my dough rise properly?
Several factors can affect rising:
- Yeast may be expired.
- Water temperature may have been too hot (which kills yeast) or too cold.
- The kitchen environment may have been too cool.
Aim for warm water around 105–110°F and let the dough rise in a draft-free, warm spot.
4. Can I make these muffins without garlic?
Certainly. Omit the garlic for a milder herb focaccia muffin, or replace it with caramelized onions for a subtle sweetness.
5. How do I make the muffins extra crispy on the outside?
Generously coat the muffin tin with olive oil before adding the dough. Brushing extra olive oil on top before baking also enhances crispiness.
Conclusion
Garlic Rosemary Focaccia Muffins deliver everything you love about traditional focaccia in a convenient, individual-sized form. Crisp on the outside, fluffy on the inside, and infused with fragrant herbs and garlic, these savory muffins elevate everyday meals into memorable experiences.
