Easy Garlic Rosemary Focaccia Muffins are fluffy, golden mini breads baked in a muffin tin, packed with the savory flavor of garlic, fresh rosemary, and olive oil. They give me all the chewy, crispy-edged goodness of traditional focaccia—just in a fun, handheld form. These are perfect as a side, snack, or even as the base for mini sandwiches.

Why You’ll Love This Recipe

I love these muffins because they’re quick, easy to portion, and full of flavor. I don’t need to commit to a big focaccia slab—these bake faster, freeze well, and come out with beautiful crispy edges and soft, herby centers. The garlic and rosemary combo makes my kitchen smell amazing, and they pair with just about everything from soups to pasta. Easy Garlic Rosemary Focaccia Muffins

Ingredients

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

All-purpose flour
Instant or active dry yeast
Warm water
Olive oil (extra-virgin preferred)
Garlic, minced
Fresh rosemary, chopped
Salt
Sugar (just a pinch to activate the yeast)
Flaky sea salt (optional, for topping)

Directions

I mix warm water, yeast, and sugar in a bowl and let it sit until bubbly (about 5–10 minutes).
I stir in the flour, salt, and 2 tablespoons of olive oil until a soft dough forms.
I knead the dough lightly or mix until smooth, then cover and let it rise for about 45 minutes or until doubled.
I grease a muffin tin with olive oil and divide the dough evenly between the cups.
I press the tops gently with oiled fingers to create that classic focaccia dimpled texture.
I mix the garlic and rosemary with a little more olive oil and spoon it over the top of each muffin.
I sprinkle with flaky salt if using, then let the muffins rest for another 15 minutes while the oven preheats to 400°F (200°C).
I bake for 18–22 minutes, or until the tops are golden and the muffins sound hollow when tapped.
I cool them slightly before serving warm.

Servings and timing

This recipe makes about 10–12 muffins. It takes around 1 hour and 30 minutes from start to finish, including rise time and baking.

Variations

Sometimes I add shredded Parmesan to the tops before baking for a cheesy twist. I’ve also mixed in sun-dried tomatoes or olives into the dough. For a softer herb flavor, I use thyme or oregano instead of rosemary. And if I’m feeling fancy, I brush them with garlic butter after baking for extra richness.

Storage/Reheating

I store leftover muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4. To reheat, I warm them in a 300°F oven for about 5 minutes or microwave for 15–20 seconds. They also freeze well—just thaw and reheat before serving. Easy Garlic Rosemary Focaccia Muffins

FAQs

Can I use dried rosemary instead of fresh?

Yes, I use about one-third the amount if substituting dried. Fresh has better aroma, but dried still gives good flavor.

Do I need to grease the muffin tin?

Yes, I make sure to coat it well with olive oil. It helps create crispy edges and prevents sticking.

Can I make the dough ahead of time?

Absolutely. I prepare the dough and let it rise overnight in the fridge. I bring it to room temperature before shaping and baking.

What’s the best flour for this recipe?

I usually go with all-purpose flour. Bread flour works too and gives slightly more chew, which I sometimes prefer.

Can I make these vegan?

Yes, this recipe is naturally vegan as long as I don’t add cheese or butter on top.

Conclusion

Easy Garlic Rosemary Focaccia Muffins are everything I love about homemade bread—crispy, chewy, herby, and deeply satisfying—but with half the effort and mess. Whether I serve them as a side, pack them for lunch, or just enjoy them warm from the oven, they always deliver the comforting flavor of classic focaccia in a perfectly portioned package.

Easy Garlic Rosemary Focaccia Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Olivia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: 10–12 muffins
Category: Bread, Side
Method: Baking
Cuisine: Italian-Inspired

Print Recipe

Pin Recipe

Description

Easy Garlic Rosemary Focaccia Muffins are fluffy, golden mini breads full of herby flavor and crispy edges. Baked in a muffin tin, these handheld focaccia bites feature garlic, rosemary, and olive oil in every savory bite—perfect for snacks, sides, or mini sandwiches.

Ingredients

2 cups all-purpose flour
1 packet (2 1/4 tsp) instant or active dry yeast
3/4 cup warm water
2–3 tbsp extra-virgin olive oil (plus more for greasing and topping)
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1/2 tsp salt
1/2 tsp sugar
Flaky sea salt (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix warm water, yeast, and sugar. Let sit for 5–10 minutes until bubbly.
Stir in flour, salt, and 2 tbsp olive oil until a soft dough forms. Knead lightly until smooth.
Cover and let rise in a warm place for 45 minutes or until doubled.
Grease a muffin tin generously with olive oil. Divide dough evenly among the cups.
Press tops with oiled fingers to create dimples.
Mix garlic and rosemary with 1 tbsp olive oil. Spoon over each muffin. Sprinkle with flaky salt if desired.
Let rest for 15 minutes while oven preheats to 400°F (200°C).
Bake for 18–22 minutes, until golden and hollow-sounding when tapped.
Cool slightly and serve warm.

Notes

For extra flavor, brush with garlic butter after baking or top with Parmesan before baking.
Add-ins like olives or sun-dried tomatoes can be folded into the dough.
To make ahead, refrigerate the dough overnight and bring to room temp before baking.