Garlic Rosemary Focaccia Muffins (Print Version)

Soft, herby focaccia muffins with roasted garlic and fresh rosemary — golden, tender bites for sharing.

# Recipe Ingredients:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup bread flour
03 - 1 packet instant yeast (7 g)
04 - 1 teaspoon sugar
05 - 1 teaspoon fine sea salt
06 - 1 cup lukewarm water
07 - 1/4 cup extra virgin olive oil

→ Flavorings

08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh rosemary, finely chopped
10 - 1/2 teaspoon flaky sea salt, for topping
11 - 2 tablespoons extra virgin olive oil, for brushing
12 - Additional fresh rosemary, for topping

# Directions:

01 - In a large mixing bowl, whisk together all-purpose flour, bread flour, instant yeast, sugar, and fine sea salt.
02 - Add lukewarm water and 1/4 cup extra virgin olive oil. Mix with a wooden spoon or dough hook until a sticky dough forms.
03 - Stir minced garlic and chopped fresh rosemary into the dough until evenly distributed.
04 - Cover the bowl securely and let the dough rise in a warm area for 1 hour, or until doubled in volume.
05 - Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
06 - Divide risen dough evenly among muffin cups using oiled hands or a lightly greased scoop.
07 - Brush the tops with 2 tablespoons extra virgin olive oil. Sprinkle with flaky sea salt and extra rosemary.
08 - Bake muffins for 18 to 22 minutes until golden and fully cooked through.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Baking bread as muffins is your shortcut to golden, herby bites with barely any kneading.
  • They make even weekday soups or salads instantly feel special and homemade.
02 -
  • I once skipped oiling my hands when dividing the dough—the result was dough stuck everywhere, making cleanup a challenge.
  • Letting the dough rise in an oven with just the light on keeps the temperature consistent, and it has rescued several rainy day bakes for me.
03 -
  • If you want a softer muffin, cover lightly with foil halfway through baking to avoid over-browning the tops.
  • A drizzle of olive oil right out of the oven keeps them extra moist and fragrant.

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