Easy Garlic Rosemary Focaccia Muffins with Crispy Edges

There is nothing like the smell of fresh bread on a cold winter day. These Garlic Rosemary Focaccia Muffins bring cozy warmth to your kitchen. They are the perfect little bites for your next family dinner. You will love how simple they are to make from scratch.

Why This Recipe Is a Winner

These mini breads are a total winner for any holiday gathering. Everyone gets their own individual portion with perfectly crispy edges. The high-hydration dough makes them incredibly light and airy inside. You do not need any fancy equipment for professional results. They look impressive but take very little hands-on effort from you.

Simple Method

Making these muffins is much easier than traditional bread loaves. You simply mix the dough and let it rise in a bowl. The muffin tin does all the shaping work for you. Even if you are a beginner, you can master this dough. Your kitchen will smell like an Italian bakery in no time.

Ingredients You Will Need

Most of these items are pantry staples you likely have already.

• 1 1/4 tsp active dry yeast
• 1 tsp honey
• 1 1/4 cups warm water (105-110°F)
• 3 cups bread flour
• 2 tsp fine sea salt
• 1/4 cup extra-virgin olive oil (for dough coating)
• 1/3 cup extra-virgin olive oil (for topping and tin)
• 3 cloves garlic, finely minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp flaky sea salt
• 2 tbsp unsalted butter, melted

Step-by-Step

1. Combine warm water, honey, and active dry yeast in a large mixing bowl. Whisk briefly and allow to stand for 10 minutes until the mixture is foamy.
2. Add the bread flour and fine sea salt to the yeast mixture. Stir using a sturdy spatula until a sticky, shaggy dough forms and no dry streaks remain.
3. Drizzle 2 tablespoons of olive oil over the dough. Cover the bowl tightly and allow to rise in a warm environment for 60 minutes or until the volume has doubled.
4. Generously grease a 12-cup standard muffin tin with olive oil, allocating approximately 1 teaspoon per cup to ensure the bottoms fry to a golden crisp.
5. Gently deflate the dough and divide into 12 equal portions (approximately 55-60g each). Place one portion into each muffin cup, cover, and let rise for another 45 minutes.
6. Prepare the aromatic topping by heating 1/3 cup olive oil, minced garlic, and rosemary in a small saucepan over medium-low heat. Infuse for 2-3 minutes until fragrant but before the garlic browns; remove from heat immediately.
7. Preheat the oven to 450°F (230°C).
8. Lubricate your fingertips with oil and press deep dimples into each muffin, reaching the bottom of the tin. Distribute the infused garlic-rosemary oil evenly across all 12 muffins.
9. Bake for 18-20 minutes or until the tops are deeply golden and the edges appear crispy and pulled away from the tin.
10. Remove from the oven and immediately brush the tops with melted butter. Finish with a generous sprinkle of flaky sea salt. Rest in the tin for 5 minutes before transferring to a cooling rack.

Best Ways to Enjoy It

Serve these muffins warm while the edges are still shatteringly crisp. They pair beautifully with a hearty beef stew or creamy tomato soup. You can also serve them as a holiday appetizer. Set them on a wooden board with extra dipping oil. Your family will keep coming back for more.

Keep It Fresh

Store any leftovers in an airtight container at room temperature. They will stay fresh for up to two days. For longer storage, you can freeze them for a month. To reheat, place them in a 350°F oven for five minutes. This helps restore the crunch on the outside perfectly.

Recipe Tips

• Do not skip the dimpling step for maximum oil retention.
• Avoid browning the garlic in the saucepan to prevent bitterness.
• Use bread flour instead of all-purpose for a better chew.
• Grease the tin heavily to fry the muffin bottoms golden.
• Add a pinch of red pepper flakes for a spicy kick.
• Make the dough ahead and let it rise in the fridge overnight.
• Ensure your water is warm but not hot to keep yeast alive.

Ways to Switch It Up

• Top with shredded parmesan cheese for a salty crust.
• Swap rosemary for fresh thyme or oregano for different flavors.
• Add halved cherry tomatoes into the dimples before baking.
• Use dairy-free butter to keep the recipe completely vegan.

Common Questions

Can I use all-purpose flour?

Yes, you can use all-purpose flour if needed. The texture will be slightly softer and less chewy. Bread flour is best for that signature focaccia structure.

How do I know the dough has risen enough?

The dough should look puffy and nearly double in size. It should look jiggly when you gently shake the bowl. This ensures your Garlic Rosemary Focaccia Muffins are light.

I hope these golden muffins bring a little extra joy to your table. They are truly the ultimate comfort food for a chilly evening. Happy baking!

— Lidia

Ultimate Garlic Rosemary Focaccia Muffins

Print Recipe Pin Recipe

Prep Time 1 hour hr 55 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 12 servings

Calories 185 kcal

Ingredients

  

• 1 1/4 tsp active dry yeast
• 1 tsp hone y
• 1 1/4 cups warm water (105-110°F)
• 3 cups bread flour
• 2 tsp fine sea salt
• 1/4 cup extra -virgin olive oil (for dough coating)
• 1/3 cup extra -virgin olive oil (for topping and tin)
• 3 cloves garlic , finely minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp flaky sea salt
• 2 tbsp unsalted butter, melted

Instructions

 

• Combine warm water, honey, and active dry yeast in a large mixing bowl. Whisk briefly and allow to stand for 10 minutes until the mixture is foamy.
• Add the bread flour and fine sea salt to the yeast mixture. Stir using a sturdy spatula until a sticky, shaggy dough forms and no dry streaks remain.
• Drizzle 2 tablespoons of olive oil over the dough. Cover the bowl tightly and allow to rise in a warm environment for 60 minutes or until the volume has doubled.
• Generously grease a 12-cup standard muffin tin with olive oil, allocating approximately 1 teaspoon per cup to ensure the bottoms fry to a golden crisp.
• Gently deflate the dough and divide into 12 equal portions (approximately 55-60g each). Place one portion into each muffin cup, cover, and let rise for another 45 minutes.
• Prepare the aromatic topping by heating 1/3 cup olive oil, minced garlic, and rosemary in a small saucepan over medium-low heat. Infuse for 2-3 minutes until fragrant but before the garlic browns; remove from heat immediately.
• Preheat the oven to 450°F (230°C).
• Lubricate your fingertips with oil and press deep dimples into each muffin, reaching the bottom of the tin. Distribute the infused garlic-rosemary oil evenly across all 12 muffins.
• Bake for 18-20 minutes or until the tops are deeply golden and the edges appear crispy and pulled away from the tin.
• Remove from the oven and immediately brush the tops with melted butter. Finish with a generous sprinkle of flaky sea salt. Rest in the tin for 5 minutes before transferring to a cooling rack.