Soft, Savory Bakery-Style Bites
These garlic rosemary focaccia muffins bring all the flavor of classic focaccia bread into perfectly portioned, fluffy muffin-sized bites. They’re golden on the outside, soft and airy inside, and infused with olive oil, fresh rosemary, and garlicky goodness. Ideal for busy weeknights, holiday dinners, or make-ahead meal prep, these muffins are easier than traditional focaccia and bake much faster. If you love easy homemade bread or need a crowd-pleasing side for soups, salads, or pasta, this recipe delivers bakery-style results with minimal effort—and your kitchen will smell incredible while they bake.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Rise Time: 45 minutes
- Cook Time: 18–20 minutes
- Total Time: ~1 hour 20 minutes
- Servings: 12 muffins
📝 Ingredients
- ¾ cup warm water (about 110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup olive oil, divided
- 2 cloves garlic, finely minced
- 1½ tablespoons fresh rosemary, finely chopped
- ½ teaspoon flaky sea salt (for topping)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Muffin tin (12-cup)
- Mixing bowls
- Measuring cups & spoons
- Wooden spoon or spatula
- Small skillet or microwave-safe bowl
- Pastry brush (optional, for oiling)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- In a mixing bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5 minutes until foamy—this means the yeast is active 👍.
- Add flour and salt. Stir until a sticky dough forms.
- Drizzle in 2 tablespoons olive oil and mix until fully incorporated. Dough should be soft and slightly stretchy.
- Cover the bowl and let the dough rise in a warm spot for 45 minutes, until doubled in size ⏲️.
- Preheat oven to 400°F (205°C) and generously oil the muffin tin.
- Divide dough evenly among muffin cups (about ¾ full each).
- In a small bowl, mix remaining olive oil with minced garlic and rosemary. Spoon over each muffin.
- Use your fingers to gently dimple the tops, pressing the oil mixture into the dough 😊.
- Sprinkle with flaky sea salt and bake for 18–20 minutes, until golden brown.
- Cool for 5 minutes, then remove and serve warm 🧄🌿.
💡 Pro Tips
- Extra flavor: Add grated Parmesan or shredded mozzarella before baking.
- Make ahead: Bake, cool, and store in an airtight container for up to 2 days.
- Freezing: Freeze completely cooled muffins for up to 2 months; reheat at 350°F for 8–10 minutes.
- No fresh rosemary? Use 1 teaspoon dried rosemary, finely crushed.