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Easy Garlic Rosemary Focaccia Muffins

Transform your kitchen into an Italian bakery with these incredible Easy Garlic Rosemary Focaccia Muffins! All the aromatic, herbaceous magic of traditional focaccia in convenient, perfectly portioned muffins. Ready in half the time with authentic flavors that will transport you straight to Tuscany.
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Prep Time 20 minutes
Cook Time 22 minutes
Total with Rising 1 hour 15 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Bread, Side Dish
Cuisine: Italian, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1 1/2 teaspoons salt
  • 1 cup warm water 110°F
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 1 teaspoon dried oregano
  • 3 tablespoons extra virgin olive oil for topping
  • 2 tablespoons fresh rosemary sprigs
  • 1 teaspoon coarse sea salt
  • 2 cloves garlic thinly sliced
  • freshly cracked black pepper

Equipment

  • 12-cup muffin tin
  • Large mixing bowl
  • Measuring cups and spoons
  • Clean kitchen towel
  • Wire cooling rack

Method
 

  1. In a large mixing bowl, whisk together flour, sugar, yeast, and salt until well combined.
  2. In a separate bowl, combine warm water, olive oil, minced garlic, chopped rosemary, and oregano, stirring to mix.
  3. Pour the wet ingredients into the dry ingredients and stir until a soft, slightly sticky dough forms.
  4. Cover the bowl with a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
  5. Preheat oven to 425°F (220°C) and generously grease a 12-cup muffin tin with olive oil.
  6. Punch down the risen dough and divide evenly among the 12 muffin cups, filling each about 2/3 full.
  7. Using your fingers, gently press dimples into the surface of each muffin, creating the characteristic focaccia texture.
  8. Brush the tops generously with olive oil, then sprinkle with fresh rosemary sprigs and coarse sea salt.
  9. Distribute the sliced garlic evenly among the muffins, pressing gently into the surface.
  10. Add a light sprinkle of freshly cracked black pepper over each muffin for extra flavor.
  11. Let the muffins rest for 15 minutes while the oven finishes preheating.
  12. Bake for 18-22 minutes until the tops are golden brown and the muffins spring back when lightly touched.
  13. Cool in the pan for 5 minutes before transferring to a wire rack.
  14. Serve warm or at room temperature, drizzled with additional olive oil if desired.
  15. Store leftovers in an airtight container for up to 3 days, reheating briefly before serving.

Notes

The dimpling technique is crucial for authentic focaccia texture—don't skip this step! Ensure your yeast is fresh and water temperature is correct for the best rise. These muffins can be made ahead and freeze beautifully for up to 3 months.