Easy Garlic Rosemary Focaccia Muffins

If you love the cozy aroma of fresh bread baking but don’t always have the time (or patience) for a full loaf, these Easy Garlic Rosemary Focaccia Muffins are about to become your new favorite. They have all the flavors you crave olive oil, garlic, and fragrant rosemary baked into perfectly portioned muffins that feel both comforting and a little fancy. Whether you’re serving them alongside dinner, adding them to a brunch spread, or sneaking one straight from the pan, this recipe keeps things simple, satisfying, and totally irresistible.

These focaccia muffins are beginner-friendly and come together with simple pantry ingredients. There’s no complicated shaping, and the dough rises right in the muffin tin, making them convenient and mess-free. Garlic-infused olive oil and fresh rosemary give them a bakery-style flavor with minimal effort.

• Prep time: 15 minutes
• Rising time: 60 minutes
• Cook time: 18–22 minutes
• Cooling time: 5 minutes
• Total time: About 1 hour 40 minutes

• Calories: 190–210 kcal
• Carbohydrates: 26 g
• Protein: 5 g
• Fat: 8 g
• Saturated fat: 1 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 260 mg

• Flaky sea salt, for topping
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon sugar
• ¾ cup warm water (about 110°F / 43°C)
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ¼ cup olive oil, plus more for greasing and topping
• 3 cloves garlic, minced
• 1 ½ tablespoons fresh rosemary, finely chopped

1. Activate the yeast
   In a large mixing bowl, combine the warm water and sugar, then sprinkle the yeast over the top. Stir gently and let it sit for about 5 minutes, or until the mixture becomes foamy.
2. Mix the dough
   Add the salt and olive oil to the yeast mixture. Gradually stir in the flour until a soft, slightly sticky dough forms.
3. Knead the dough
   Transfer the dough to a lightly floured surface and knead for 4–5 minutes, just until smooth and elastic. Avoid over-kneading to keep the muffins light and airy.
4. First rise
   Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Prepare the garlic rosemary oil
   While the dough rises, gently warm olive oil in a small pan. Add the minced garlic and cook briefly until fragrant, then remove from heat and stir in the chopped rosemary. Set aside to cool slightly.
6. Preheat and prepare the pan
   Preheat the oven to 400°F (200°C). Generously grease a 12-cup muffin tin with olive oil.
7. Shape the muffins
   Punch down the risen dough and divide it evenly into 12 portions. Place one portion into each muffin cup and gently press with your fingertips to create dimples on the surface.
8. Top the dough
   Spoon the garlic rosemary oil generously over each muffin, allowing it to settle into the dimples. Sprinkle lightly with flaky sea salt.
9. Bake
   Bake for 18–22 minutes, or until the focaccia muffins are golden brown with crisp edges.
10. Cool and serve
    Remove from the oven and let the muffins cool in the pan for about 5 minutes. Serve warm for the best texture and flavor.

These focaccia muffins are best enjoyed warm, brushed with a little extra olive oil if desired. Serve them alongside pasta, soups, or roasted vegetables, or slice and use them as mini sandwich buns. They’re also excellent on a bread basket for dinner parties or holiday meals.

Store leftover muffins in an airtight container at room temperature for up to two days, or refrigerate for up to four days. To reheat, warm them in the oven for a few minutes to restore their crisp exterior. You can also freeze them once cooled and reheat directly from frozen.

These Garlic Rosemary Focaccia Muffins have a beautifully balanced texture that feels bakery-worthy. The outside bakes up lightly crisp and golden thanks to the generous olive oil, while the inside stays soft, airy, and slightly chewy, just like classic focaccia. The dimples on top hold pools of garlic-infused oil, giving each bite a moist, rich mouthfeel.

Flavor-wise, the muffins are savory and aromatic, with fresh rosemary adding earthy depth and garlic providing a warm, mellow sharpness rather than harsh heat. The olive oil ties everything together with a fruity richness, and the sprinkle of flaky sea salt delivers little bursts of flavor that elevate every bite without overpowering the bread.

• Use good-quality olive oil: Since olive oil is a key flavor, a fruity extra-virgin olive oil makes a noticeable difference in taste and aroma.
• Don’t overwork the dough: Light kneading keeps the crumb tender and airy instead of dense.
• Fresh rosemary is best: Fresh herbs release more aroma and flavor than dried, especially when baked with oil.
• Let the oil pool: When dimpling the dough, press firmly enough to create pockets so the garlic rosemary oil can settle in, this is what gives focaccia its signature richness.
• Finish with salt after baking: For extra texture and flavor, add a pinch of flaky sea salt right as the muffins come out of the oven.
• Serve warm: These muffins taste best slightly warm, when the crumb is soft and the herbs are most fragrant.

These Garlic Rosemary Focaccia Muffins prove that homemade bread doesn’t have to be complicated to be impressive. With their soft, fluffy centers, golden edges, and rich herby flavor, they’re the kind of recipe you’ll come back to again and again. Bake them for guests or just for yourself, enjoy them warm or reheated the next day, and don’t be surprised if they disappear faster than you planned. Sometimes, the easiest recipes really are the most rewarding.