Golden Crust Garlic Rosemary Focaccia Muffins

If you’re searching for a bread recipe that’s as easy to share as it is to love, Golden Crust Garlic Rosemary Focaccia Muffins are the answer. These individual, muffin-sized focaccias deliver all the crispy edges, fluffy interiors, and fragrant flavors of classic Italian focaccia, made portable and perfectly portioned. Bursting with garlic, fresh rosemary, and a generous drizzle of olive oil, they’re an instant upgrade for dinner parties, brunches, lunchboxes, or anytime you want homemade bread—fast.

Focaccia Muffins take the iconic olive oil bread and reinvent it as a convenient, single-serve delight. Using simple pantry staples, this recipe delivers pillowy centers and irresistible golden crusts in every bite. The muffins rise quickly, require minimal shaping, and bake in a standard muffin tin for ultimate ease. Each muffin is infused with garlic and rosemary for aromatic depth, and a sprinkle of flaky salt on top offers the perfect finish. Serve them warm from the oven as a dinner side, sandwich base, or savory snack—they freeze and reheat beautifully, making them a versatile addition to any meal plan.

Ingredients

2 cups (250g) all-purpose flour
1 cup (240ml) warm water (about 110°F)
2 1/4 tsp (1 packet) instant yeast
1 1/2 tsp sugar
1 tsp kosher salt (plus more for topping)
1/4 cup (60ml) extra virgin olive oil (plus more for greasing and drizzling)
3 cloves garlic, finely minced
1 1/2 tbsp fresh rosemary, finely chopped (plus more for topping)
Flaky sea salt, for finishing

How To Make Golden Crust Garlic Rosemary Focaccia Muffins

This fuss-free recipe begins by quickly mixing a soft dough—no stand mixer needed. After a brief rise, the dough is portioned into muffin cups, then topped with garlic, rosemary, and a final slick of olive oil before baking. As the muffins bake, they puff up and develop crispy, golden edges. Serve warm, and savor the heady aroma of garlic and herbs in every bite.

Instructions

baked and beautifully plated focaccia muffins

1. Mix the Dough:
In a large bowl, whisk warm water, sugar, and yeast. Let stand 5 minutes until foamy. Add flour, salt, and 2 tablespoons olive oil. Stir with a spatula until a sticky dough forms. Fold in half the garlic and rosemary.

2. First Rise:
Cover the bowl and let dough rise in a warm spot until doubled, 35–45 minutes.

3. Prep the Muffin Tin:
Grease a 12-cup muffin tin generously with olive oil.

4. Shape and Second Rise:
Divide dough evenly among the muffin cups (use an oiled spoon or cookie scoop; dough will be sticky). Cover loosely and let rise 15–20 minutes while you preheat the oven to 400°F (200°C).

5. Top and Dimple:
Drizzle remaining olive oil over each muffin. With oiled fingers, gently press dimples into each dough portion. Sprinkle with remaining garlic, rosemary, and a pinch of flaky salt.

6. Bake:
Bake for 15–18 minutes or until muffins are puffed and golden brown at the edges.

7. Cool and Serve:
Let cool 5 minutes in the tin, then remove to a wire rack. Enjoy warm or at room temperature.

Cook and Prep Times

Prep Time: 20 minutes
Rise Time: 55–65 minutes (total, two rises)
Bake Time: 15–18 minutes
Total Time: About 1 hour 30 minutes
Yield: 12 muffins

Nutrition Information (per muffin, approx.)

Calories: 130
Protein: 3g
Carbohydrates: 19g
Fat: 5g
Saturated Fat: 1g
Fiber: 1g
Sugar: 1g
Sodium: 180mg

(Values will vary slightly with toppings and flour type.)