Name: Golden Crust Garlic Rosemary Focaccia Muffins
Prep time: 15 min
Cook time: 20 min
Total time: PT-486533H40M58S
Cuisine: Italian-Inspired
Ingredients: 2 cups all-purpose flour; 1 tsp instant yeast; 1 tsp sugar; ¾ tsp salt; 1 cup warm water (110 °F / 43 °C); 2 tbsp olive oil (plus more for brushing); 2 cloves garlic, minced; 1 tbsp fresh rosemary, finely chopped; Coarse sea salt, for sprinkling

Why You’ll Love This Recipe

I love this recipe for how it transforms classic focaccia into convenient, single-serve muffins. The inside stays tender and fluffy, while the tops turn beautifully golden and crusty. The combination of garlic and rosemary makes the house smell amazing, and each muffin is packed with fresh, herby flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
¾ teaspoon salt
1 cup warm water (110°F/43°C)
2 tablespoons olive oil (plus additional for brushing)
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
Coarse sea salt, for sprinkling

directions

I start by whisking together the flour, instant yeast, sugar, and salt in a large bowl.

I stir in the warm water and 1 tablespoon of olive oil until a sticky dough forms. Then I cover the bowl and let the dough rest for 10 minutes.

After resting, I fold the dough over itself in the bowl 3 to 4 times to develop structure. Then I cover it again and let it rise in a warm place for about 45 minutes, or until doubled in size.

While the dough is rising, I preheat the oven to 425°F (220°C) and grease a standard muffin tin or line it with parchment muffin cups.

In a small bowl, I mix together the minced garlic, chopped rosemary, and the remaining tablespoon of olive oil.

Once the dough has risen, I divide it into 8 equal pieces, gently shaping each into a ball. I place them into the prepared muffin tin.

I brush the tops of each dough ball with the garlic-rosemary oil and sprinkle them with coarse sea salt.

I bake the muffins for 18 to 22 minutes, until the tops are golden brown and they sound hollow when tapped.

After baking, I let them cool slightly and brush with any remaining garlic-rosemary oil before serving.

Servings and timing

This recipe makes 8 muffins. It takes about 15 minutes to prep, 20 minutes to bake, and includes about 45 minutes of rising time—for a total of around 1 hour and 20 minutes. Each muffin is approximately 180 kcal.

Variations

Sometimes I add a sprinkle of parmesan or shredded mozzarella on top for an extra cheesy crust. I’ve also tried swapping the rosemary with thyme or oregano for a different herb flavor. Adding sun-dried tomatoes or olives to the dough also works wonderfully.

storage/reheating

I store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, I warm them in a 350°F oven until heated through. They also freeze well—just wrap tightly and reheat from frozen.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, I just dissolve it in the warm water first and let it sit for 5–10 minutes before mixing.

Can I make these muffins gluten-free?

Yes, I use a 1:1 gluten-free flour blend and make sure the yeast is gluten-free too.

What’s the best way to serve these muffins?

I love them with soups, salads, pasta, or just with a pat of butter or a dip in olive oil.

Can I prepare the dough ahead of time?

Absolutely. I make the dough, cover, and refrigerate it overnight. Let it come to room temperature before shaping and baking.

How do I get the crispiest crust?

A hot oven and brushing the tops with oil just before baking help achieve that golden crunch.

Conclusion

Golden Crust Garlic Rosemary Focaccia Muffins are my favorite way to enjoy the classic flavors of focaccia in a fun, easy-to-serve form. With their soft interiors and crisp, herb-topped crusts, they bring bakery-quality bread to any table with minimal effort.