Garlic Rosemary Focaccia Muffins (Print View)
Tender Italian-style muffins infused with garlic and rosemary, ready in 35 minutes.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tbsp sugar
03 - 1 ½ tsp instant yeast
04 - 1 tsp salt
→ Wet Ingredients
05 - ¾ cup warm water (110°F)
06 - ¼ cup extra-virgin olive oil, plus more for brushing
→ Flavorings
07 - 2 tbsp fresh rosemary, finely chopped
08 - 3 cloves garlic, minced
09 - ½ tsp freshly ground black pepper
→ Optional Topping
10 - Flaky sea salt, for sprinkling
# How to Make:
01 - Preheat oven to 375°F. Grease a standard 12-cup muffin tin with olive oil or nonstick spray.
02 - In a large bowl, mix flour, sugar, yeast, and salt until well combined.
03 - Add warm water and olive oil to the dry ingredients. Mix with a spatula or wooden spoon until a sticky dough forms.
04 - Stir in chopped rosemary, minced garlic, and black pepper until evenly incorporated throughout the dough.
05 - Divide the dough evenly among the muffin cups, filling each about ¾ full. Drizzle or brush a little olive oil on top of each muffin. Sprinkle with extra rosemary and flaky sea salt if desired.
06 - Cover loosely with a clean towel and let rise in a warm place for 20 minutes. The dough will puff slightly but won't double in size.
07 - Bake for 18–20 minutes, or until muffins are golden brown on top and sound hollow when tapped.
08 - Let cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- These come together in under an hour but taste like you spent all day on them
- The texture is impossibly tender inside with that perfect focaccia crisp on the bottom
02 -
- The dough should feel sticky and shaggy—adding more flour makes them tough instead of tender
- Warm water means wrist temperature, not hot tap water that can kill your yeast
- They're best served warm but still ridiculously good at room temperature
03 -
- Use a cookie scoop for evenly portioned muffins that bake at the same rate
- Letting them cool completely before storing prevents that sad soggy bottom situation