This recipe for Garlic Rosemary Focaccia Muffins started as a quick experiment to turn my favorite olive oil focaccia into portable, sandwich-ready rounds. I first made these on a rainy weekend when I wanted something fragrant and comforting without the fuss of a full tray of bread. The result was a tender, open-crumb interior infused with bright garlic and piney rosemary, a crisped exterior from a generous olive oil drizzle, and a salty finish from flaky sea salt. My family loved how each muffin felt like an individual piece of bakery bread, perfect for dipping into soups or filling with roasted vegetables and cheese.

I discovered the technique of rolling the dough with the herb-garlic mixture while trying to distribute flavor more evenly in a small format. Instead of pressing herbs into the surface, rolling them into a log and slicing creates ribbons of rosemary and garlic through every bite. Texture is the star here: soft, slightly chewy crumb contrasted with a golden, olive oil–kissed top. This has become my go-to for brunch, weeknight dinners, and last-minute guests because the method is forgiving and yields a bakery-style result with minimal equipment.

Ingredients

• All-purpose flour (2 1/4 cups): Use a trusted brand like King Arthur or Bob's Red Mill for consistent texture; spoon and level the cup to avoid packing and ensure a tender crumb.
• Instant yeast (1 teaspoon): Rapid-rise or instant yeast works best here for a reliable, predictable rise; no proofing in water is required unless your yeast is old.
• Salt (1 1/4 teaspoons): Fine sea salt or table salt; salt controls fermentation and strengthens dough structure—don’t omit.
• Lukewarm water (1 cup, about 105–115°F): Temperature is important—too hot will kill yeast, too cold slows the rise. Aim for warm but not uncomfortable to the touch.
• Olive oil (1/4 cup plus extra): Use a fruity extra-virgin olive oil for flavor; 1/4 cup enriches the dough and additional drizzling helps create the characteristic crust.
• Garlic (2 cloves, minced): Fresh garlic provides a bright, savory bite—mince finely so it distributes evenly and melds into the dough.
• Fresh rosemary (2 tablespoons, chopped): Strip leaves from stems and chop finely; fresh rosemary gives a fragrant, piney lift that pairs beautifully with olive oil.
• Flaky sea salt: For finishing—adds crunch and bursts of flavor on the top of each muffin.

Instructions

Prepare the Dough: Whisk together the flour, yeast, and salt in a large mixing bowl. Add the warm water and 1/4 cup olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until it becomes smooth and elastic—about 8–10 passes. If the dough feels tacky, dust with flour a tablespoon at a time but avoid adding too much; a slightly tacky dough gives a better, more open crumb. First Rise: Place the dough in a lightly oiled bowl and turn to coat all sides. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours. A quick test: gently press two fingers into the dough—if the indentation fills slowly, it’s ready. Prep the Herb-Garlic Mixture: While the dough is rising, mix the minced garlic and chopped rosemary in a small bowl. This lets the flavors meld and makes the mixture easy to sprinkle over the rolled dough later. Roll and Fill: After the dough has doubled, punch it down to release gases and turn it onto a floured surface. Roll it into a 12×18-inch rectangle using even pressure so you have a uniform thickness. Sprinkle the garlic-rosemary mixture evenly over the surface, then gently press it into the dough with the rolling pin or your hands to adhere. Form the Log and Portion: Starting from a long edge, roll the rectangle into a tight log. Pinch the seam to seal. Using a sharp bench scraper or knife, cut the log into 12 equal pieces—aim for uniformity so the muffins bake evenly. Proof in Muffin Tin: Generously oil a 12-cup muffin tin with olive oil. Place each dough piece seam-side down into a cup. Cover the tin with a towel and let proof in a warm place for 30–45 minutes, until the dough pieces are slightly puffed and fill the cups about two-thirds. Bake: Preheat the oven to 400°F. Once proofed, uncover the tin, use your fingertips to gently dimple the tops, then drizzle each muffin with more olive oil. Sprinkle flaky sea salt and additional rosemary over the tops. Bake for 20–25 minutes until golden brown and cooked through; a toothpick inserted into the center should come out clean. Let cool in the tin for a few minutes before transferring to a wire rack.

Storage Tips

Store leftover muffins in an airtight container at room temperature for up to 48 hours. For longer storage, wrap individually in plastic wrap and freeze in a zip-top bag for up to 3 months. To reheat from frozen, let thaw at room temperature for 30–60 minutes, then warm in a 350°F oven for 6–8 minutes to restore the crisp top and soften the crumb. Avoid microwaving for long periods; it makes the crust chewy. If you plan to freeze, underbake by 1–2 minutes so reheating finishes the bake without over-drying.

Ingredient Substitutions

If you don’t have fresh rosemary, use 1 teaspoon dried rosemary, crushed between your palms to release oils. Replace garlic with 1/2 teaspoon garlic powder in the dough if fresh isn’t available, though the flavor will be less vibrant. For a richer flavor, substitute up to 2 tablespoons of olive oil with melted butter (not dairy-free then). For whole-wheat variation, replace up to 1 cup of the all-purpose flour with whole-wheat flour and add 1–2 tablespoons more water to account for absorption.

Serving Suggestions

Serve warm with olive oil and balsamic or alongside soups and salads. Split and fill with roasted vegetables, sliced meats, or creamy cheeses for portable sandwiches. For brunch, pair with scrambled eggs and a fresh herb salad. Garnish with microgreens or additional flaky salt for a bakery-style presentation at gatherings.

Cultural Background

Focaccia traces its roots to ancient Roman flatbreads, evolving across Italy into regionally distinct styles. This muffin variation borrows the olive oil and herb-forward spirit of classic focaccia from Liguria, while adapting shape and portion for convenience. Rolling herbs into the dough reflects techniques used in regional breads to distribute flavor rather than simply topping it—resulting in pockets of aroma throughout each bite.

Seasonal Adaptations

In spring, add chopped fresh thyme or chives with lemon zest for brightness. Summer invites halved cherry tomatoes and torn basil sprinkled into the rolled log for a tomato-basil twist. In fall and winter, fold in caramelized onions or roasted garlic for deeper, roasted flavors; use rosemary sparingly with sweeter additions to keep balance.

Meal Prep Tips

Make the dough in the evening and refrigerate for a slow overnight rise—this develops flavor and fits busy schedules. The next morning, roll, fill, and proof briefly before baking. Alternatively, shape the muffins and freeze raw in the tin, then transfer to a bag; bake from frozen adding 5–8 minutes to the bake time. Use silicone muffin tins for easy removal without greasing heavily.

These Garlic Rosemary Focaccia Muffins are a simple way to bring bakery-level bread to your table with minimal fuss. Try a batch this weekend and make a few variations—the method is forgiving and the results are reliably delicious. Happy baking from Easywhisk Recipe!