Garlic Rosemary Focaccia Muffins (Print version)

Savory golden muffins with fragrant rosemary and roasted garlic, perfect for brunch or appetizers.

# What you'll need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup warm water
03 - 2 ¼ tsp active dry yeast
04 - 2 tbsp extra virgin olive oil
05 - 1 tsp sugar
06 - 1 tsp sea salt

→ Flavorings & Toppings

07 - 3 cloves garlic, minced
08 - 2 tbsp fresh rosemary, finely chopped
09 - 2 tbsp extra virgin olive oil for drizzling
10 - Flaky sea salt to taste
11 - Freshly ground black pepper to taste

# How to make it:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast on top and let stand for 5 minutes until foamy.
02 - Add flour, sea salt, and 2 tbsp olive oil to the yeast mixture. Mix until a sticky dough forms.
03 - Stir minced garlic and chopped rosemary into the dough until evenly distributed.
04 - Knead dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 45 minutes until doubled in size.
06 - Preheat oven to 400°F. Grease a 12-cup muffin tin with olive oil.
07 - Punch down dough and divide evenly among the muffin cups.
08 - Drizzle each muffin with olive oil, sprinkle with flaky sea salt, black pepper, and extra rosemary.
09 - Cover and let rise in the tin for 10-15 minutes.
10 - Bake for 20-22 minutes until golden brown.
11 - Cool for a few minutes before serving warm.

# Expert suggestions:

01 -
  • The crust gets outrageously crispy while staying soft inside, like a tiny cloud of garlic bread heaven
  • They bake faster than a loaf and portion control is built right in, if thats something you care about
  • Your whole kitchen will smell like an Italian nonnas house in under 45 minutes
02 -
  • Underproofed dough makes dense, hockey puck muffins—wait for that full doubling in size
  • Hot olive oil in a cold muffin tin creates this weird nonstick barrier that actually helps release the bread later
  • The dimples arent just for looks—they catch pools of olive oil that create those crispy, salty spots everyone fights over
03 -
  • Use an oven thermometer—many ovens run 25 degrees off, and that five minute difference means the difference between golden brown andsadly burnt
  • Let the muffins cool in the tin for at least five minutes or theyll tear when you try to remove them

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