Garlic Rosemary Focaccia Muffins: 1 Hour Feast

Name: Garlic Rosemary Focaccia Muffins: 1 Hour Feast
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 teaspoons Instant Yeast or Active Dry Yeast; 1 cup Warm Water (110°F/43°C); 1 tablespoon Honey or Sugar; 3 cups All-Purpose Flour; 1 teaspoon Salt; 2 tablespoons Olive Oil (extra virgin); 2 tablespoons Fresh Rosemary (chopped); 2 cloves Garlic (minced); 1 teaspoon Flaky Sea Salt

by Manar Jota

September 1, 2025

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Garlic Rosemary Focaccia Muffins have become my go-to for a quick, flavorful bread that feels so special, yet is surprisingly simple. I remember the first time I tried making them; I was craving that amazing aroma of garlic and rosemary baking, like a mini Italian bakery in my kitchen. These focaccia muffins with garlic and rosemary deliver exactly that! They’re perfect for weeknight dinners or even a weekend brunch. If you’ve ever wanted to make truly delightful homemade garlic rosemary focaccia muffins that impress everyone, you’re in the right place. Let’s get cooking!

Why You’ll Love These Garlic Rosemary Focaccia Muffins

You’re going to adore these savory delights for so many reasons:

An incredible flavor explosion with savory garlic and aromatic rosemary.
Super quick prep time – you’ll have these ready in under an hour!
A healthier, homemade alternative to store-bought breads.
Budget-friendly ingredients that won’t break the bank.
These easy garlic rosemary focaccia muffins are a guaranteed hit with the whole family.
Perfect for dipping in soups, stews, or enjoying on their own.
The aroma while baking is simply divine, filling your home with warmth.
These easy garlic rosemary focaccia muffins are fantastic for busy weeknights.

Garlic Rosemary Focaccia Muffins Ingredients

Gathering these Garlic rosemary focaccia muffin ingredients is the first step to baking these delightful little breads. I love that they use pantry staples and fresh herbs for amazing flavor. The warm water and honey are crucial for activating the yeast, making sure our dough rises beautifully. All-purpose flour provides the structure, while the olive oil keeps everything tender and adds richness, which is key for that classic focaccia taste. Fresh rosemary and minced garlic are the stars, infusing every bite with their wonderful aroma. And don’t forget that flaky sea salt for a perfect finishing touch!

2 teaspoons Instant Yeast or Active Dry Yeast – this makes the muffins light and airy
1 cup Warm Water (110°F/43°C) – essential for waking up the yeast
1 tablespoon Honey or Sugar – feeds the yeast and adds a hint of sweetness
3 cups All-Purpose Flour – the base for our dough
1 teaspoon Salt – balances the flavors and strengthens the dough
2 tablespoons Olive Oil (extra virgin) – for richness and that characteristic focaccia tenderness
2 tablespoons Fresh Rosemary (chopped) – brings that unmistakable herbal fragrance
2 cloves Garlic (minced) – for that savory punch
1 teaspoon Flaky Sea Salt – for a delightful crunch and pop of flavor on top

Garlic Rosemary Focaccia Muffins: 1 Hour Feast - Garlic Rosemary Focaccia Muffins - additional detail

How to Make Garlic Rosemary Focaccia Muffins

Step 1: Prepare the Dough. Start by dissolving the instant yeast and honey in warm water. Let this mixture sit for about 5 minutes until it gets nice and foamy – that tells you the yeast is happy and ready to work! In a large bowl, combine the all-purpose flour and salt. Pour in the yeast mixture and the olive oil. Stir everything together until you have a sticky, shaggy dough. It will be quite wet, which is exactly what we want for tender muffins.
Step 2: First Rise. Cover the bowl with plastic wrap or a clean kitchen towel. Find a warm, draft-free spot for it to rise for about 45-60 minutes, or until it has doubled in size. You’ll notice it gets bubbly and airy. This first rise is crucial for developing that lovely texture and flavor in our garlic rosemary focaccia muffin baking process.
Step 3: Assemble the Muffins. While the dough is rising, preheat your oven to 375°F (190°C). Make sure to grease a standard 12-cup muffin tin really well. Once the dough has risen, gently spoon it into the prepared muffin cups, filling each one about three-quarters of the way full. Drizzle a little extra olive oil over the top of each muffin. This helps create that lovely crisp crust we associate with focaccia.
Step 4: Add Toppings. Now for the best part! Sprinkle the minced garlic, chopped fresh rosemary, and flaky sea salt evenly over the tops of the dough in each muffin cup. This topping is what makes these garlic rosemary focaccia muffins so incredibly aromatic and delicious. The scent of rosemary and garlic hitting the hot oven is just heavenly.
Step 5: Bake to Golden Perfection. Place the muffin tin in the preheated oven. Bake for 18-20 minutes, or until the muffins are beautifully golden brown and have a slightly crispy exterior. For the most even baking, I like to rotate the tin halfway through the baking time. This ensures all sides get nicely browned. The smell filling your kitchen during this rosemary garlic focaccia muffin baking is truly amazing.
Step 6: Cool and Serve. Once they’re done, let the muffins cool in the tin for a few minutes before carefully transferring them to a wire rack to cool a bit more. They are absolutely divine served warm, perhaps with a little extra olive oil or even a drizzle of balsamic glaze. Enjoy your homemade garlic rosemary focaccia muffins!

Garlic Rosemary Focaccia Muffins: 1 Hour Feast - Garlic Rosemary Focaccia Muffins - additional detail

Pro Tips for the Best Garlic Rosemary Focaccia Muffins

I’ve learned a few tricks to make these savory muffins truly shine:

Don’t skip the first rise; it’s essential for developing that airy, tender crumb characteristic of great focaccia muffins.
Using fresh rosemary makes a huge difference in flavor and aroma compared to dried.
For an extra crispy top, drizzle a bit more olive oil on the dough before baking.
Ensure your oven is fully preheated to the correct temperature for that perfect golden-brown crust.

What’s the secret to perfect Garlic Rosemary Focaccia Muffins?

The secret lies in a sticky dough and a good rise, plus that generous topping of garlic, rosemary, and sea salt. These garlic rosemary focaccia muffin baking tips emphasize quality ingredients and proper technique.

Can I make Garlic Rosemary Focaccia Muffins ahead of time?

Yes! You can prepare the dough the night before and refrigerate it. This actually enhances the flavor and texture. Just let it sit at room temperature for about 30 minutes before spooning into muffin cups.

How do I avoid common mistakes with Garlic Rosemary Focaccia Muffins?

Avoid overmixing the dough, as this can lead to tough muffins. Also, make sure your yeast is active; if it doesn’t foam, your muffins won’t rise properly. Lastly, don’t overcrowd the muffin tin.

Best Ways to Serve Garlic Rosemary Focaccia Muffins

These delightful muffins are incredibly versatile and pair wonderfully with a variety of dishes. They’re fantastic served warm alongside hearty soups and stews, adding a comforting element to your meal. I also love them as a side for Indian butter chicken recipe or a big green salad. For an extra treat, try dunking these savory focaccia muffins garlic rosemary into a bowl of good quality olive oil mixed with a touch of balsamic vinegar. They’re also perfectly delicious enjoyed on their own with a cup of coffee or tea for a satisfying snack any time of day!

Nutrition Facts for Garlic Rosemary Focaccia Muffins

When enjoying these flavorful muffins, it’s helpful to know what you’re getting. Each one is packed with deliciousness!

Calories: 150 kcal
Fat: 5 g
Saturated Fat: 1 g
Protein: 4 g
Carbohydrates: 25 g
Fiber: 1 g
Sugar: 1 g
Sodium: 200 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Garlic Rosemary Focaccia Muffins

Once your delicious garlic rosemary focaccia muffins have cooled completely, proper storage is key to keeping them fresh and flavorful. I usually let them cool on a wire rack for at least 30 minutes. For short-term storage, place them in an airtight container or a resealable plastic bag. They’ll stay wonderfully fresh in the refrigerator for about 3 to 4 days. If you want to keep these delightful garlic focaccia muffins with rosemary for longer, freezing is your best bet. Wrap each cooled muffin tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be kept frozen for up to 3 months. To reheat, you can pop them in a toaster oven or a regular oven at 350°F (175°C) for about 5-10 minutes until warmed through and slightly crisped up again.

Frequently Asked Questions About Garlic Rosemary Focaccia Muffins

What are garlic rosemary focaccia muffins?

These are essentially mini, individual portions of focaccia bread baked in muffin tins, infused with the delicious flavors of garlic and rosemary. They capture the airy, slightly chewy texture of focaccia but in a convenient, handheld format. Think of them as little savory clouds of bread goodness!

Can I use dried rosemary instead of fresh?

Absolutely! While fresh rosemary offers a brighter flavor, dried rosemary works well too. Use about 1 tablespoon of dried rosemary, crumbled, as it’s more potent than fresh. You can incorporate it directly into the dough or sprinkle it on top with the garlic. For more baking inspiration, check out our recipes section.

Why are my garlic rosemary focaccia muffins not rising?

The most common culprit is inactive yeast. Make sure your yeast is fresh and that the water you used was warm (around 110°F/43°C), not too hot or too cold. Also, ensure you’ve given the dough enough time to rise in a warm place. Sometimes, the sticky dough itself can seem like it’s not rising, but it usually puffs up beautifully in the oven. For more baking tips, you might find resources on yeast helpful.

How do I get a crispy crust on my garlic rosemary focaccia muffins?

For that signature focaccia crispiness, don’t skimp on the olive oil! Drizzle a bit extra olive oil over the top of the dough in each muffin cup before baking. You can also try baking them directly on a hot baking sheet rather than a greased muffin tin, though a well-greased tin also works. Ensure your oven is at the correct temperature to achieve that golden exterior.

Variations of Garlic Rosemary Focaccia Muffins You Can Try

Once you’ve mastered the basic recipe, you’ll love experimenting with these delicious variations! They’re a fantastic way to customize your baked goods and explore new flavors. These rosemary garlic focaccia muffin variations add exciting twists to the classic. For a cheesy kick, try mixing in 1/4 cup of grated Parmesan or cheddar cheese into the dough before the first rise. If you’re looking for a spicier touch, add a pinch of red pepper flakes along with the garlic and rosemary. You can also swap out the rosemary for other herbs like thyme or oregano, or even a mix! If you enjoyed these, you might also like our coconut chicken meatballs.

Cheesy Garlic Rosemary Focaccia Muffins: Stir 1/4 cup grated Parmesan cheese into the dough.
Spicy Garlic Rosemary Focaccia Muffins: Add 1/4 teaspoon red pepper flakes with the garlic and rosemary.
Herb Swap Focaccia Muffins: Replace rosemary with 1 tablespoon dried thyme or oregano, or a mix.
Mini Loaf Variation: If you don’t have a muffin tin, you can bake this dough in mini loaf pans, adjusting the baking time as needed until golden brown.