Garlic Rosemary Focaccia Muffins (Print Layout)

Tender Italian-style muffins infused with garlic and fresh rosemary, ready in just 35 minutes. Perfect savory snack or side dish.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon sugar
03 - 1 ½ teaspoons instant yeast
04 - 1 teaspoon salt

→ Wet Ingredients

05 - ¾ cup warm water (110°F)
06 - ¼ cup extra-virgin olive oil, plus more for brushing

→ Flavorings

07 - 2 tablespoons fresh rosemary, finely chopped
08 - 3 cloves garlic, minced
09 - ½ teaspoon freshly ground black pepper

→ Optional Topping

10 - Flaky sea salt, for sprinkling

# Directions:

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 blended.
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 Suggestions:

01 -
  • They deliver that irresistible focaccia texture in a fraction of the time
  • The garlic rosemary combo makes your whole kitchen smell like an Italian bakery
  • Perfect for grabbing warm from the oven and eating with your hands
02 -
  • The dough will be sticky and that is exactly right, do not keep adding flour
  • They puff during baking but stay dense and tender, not light like cupcakes
  • Let them cool in the tin just long enough to set or they might tear
03 -
  • Use a light touch when stirring to keep the texture tender
  • Brush the tops with olive oil halfway through baking for extra golden color

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