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)
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.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 0g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
