Garlic Rosemary Focaccia Muffins
These Garlic Rosemary Focaccia Muffins are soft, savory bites that deliver classic focaccia flavor in an easy, single-serve format.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet instant yeast (2 1/4 teaspoons)
Wet Ingredients
- 3/4 cup warm water Warm, not hot
- 2 tablespoons olive oil Plus extra for drizzling
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped Plus extra leaves for garnish
Toppings
- coarse sea salt For topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, combine flour, salt, sugar, and yeast.
- In a separate bowl, mix warm water with olive oil, garlic, and chopped rosemary.
- Gradually add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Let the dough rise for about 30 minutes in a warm place, covered with a cloth.
Baking
- After rising, stir the dough briefly and then divide it among the muffin cups.
- Drizzle a bit of olive oil on top of each, sprinkle with coarse sea salt and garnish with fresh rosemary leaves.
- Bake in the preheated oven for 15–20 minutes or until golden brown.
- Allow to cool slightly before removing from the tin and serve warm.
Notes
For best texture, serve warm. Store cooled muffins in an airtight container at room temperature for up to 2 days. Longer storage options include freezing for up to 1 month and reheating at 350°F (175°C) for 8-10 minutes.