Garlic Rosemary Focaccia Muffins (Printable)

Individual Italian-style muffins with aromatic rosemary and garlic, drizzled with olive oil and flaky salt.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup warm water
03 - 2 ¼ tsp active dry yeast
04 - 2 tbsp extra virgin olive oil
05 - 1 tsp sugar
06 - 1 tsp sea salt

→ Flavorings & Toppings

07 - 3 cloves garlic, minced
08 - 2 tbsp fresh rosemary, finely chopped
09 - 2 tbsp extra virgin olive oil for drizzling
10 - Flaky sea salt to taste
11 - Freshly ground black pepper to taste

# Directions:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast on top and let stand 5 minutes until foamy.
02 - Add flour, sea salt, and 2 tbsp olive oil to the yeast mixture. Mix until a sticky dough forms.
03 - Stir minced garlic and chopped rosemary into the dough until evenly distributed.
04 - Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 45 minutes until doubled.
06 - Preheat oven to 400°F. Grease a 12-cup muffin tin with olive oil.
07 - Punch down dough and divide evenly among the muffin cups.
08 - Drizzle each muffin with olive oil, sprinkle with flaky sea salt, black pepper, and extra rosemary.
09 - Cover and let rise in the tin for 10-15 minutes.
10 - Bake for 20-22 minutes until golden brown.
11 - Cool for a few minutes before serving warm.

# Expert Tips:

01 -
  • Individual portions mean everyone gets those coveted crispy edges
  • The dough comes together faster than you can preheat the oven
02 -
  • Over-greasing the muffin tin is better than under-greasing since it creates crispy edges
  • The dough should feel sticky and tacky, not dry or smooth, before rising
03 -
  • Don't skip the second rise in the muffin tin or they'll be dense instead of fluffy
  • Use your fingers to dimple the tops before baking for that authentic focaccia look

Return