Golden Crust Garlic Rosemary Focaccia Muffins

I’m always on the lookout for a savory bread side that brings a punch of flavor with minimal fuss—and these focaccia muffins hit the mark. The golden crust, the fragrant garlic and rosemary, and the tender interior make them a favorite for us at home.

Why You’ll Love This Recipe

I love how this recipe turns the classic focaccia into individual muffin-sized portions—perfect for sharing, meal-prep, or as a hot side for soups and salads. The extra olive oil ensures the crust goes golden and crisp, the garlic and rosemary give aromatic depth, and the coarse sea salt and black pepper add a finishing bite. It’s simple yet elevated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 ¼ cups all-purpose flour
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon sugar
1 teaspoon salt
¾ cup warm water (about 110 °F)
¼ cup extra virgin olive oil, plus extra for drizzling
2 cloves garlic, finely minced
2 tablespoons fresh rosemary, chopped (plus extra for garnish)
Coarse sea salt, for sprinkling
Freshly cracked black pepper
Grated Parmesan cheese (optional)
Chili flakes (optional)

Directions

1. In a large bowl, combine the warm water (≈110 °F), sugar and yeast. Stir gently and allow the mixture to sit for about 5–10 minutes until foamy and active.
2. Add the flour and salt to the bowl. Stir in the ¼ cup olive oil and mix until a rough dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 5–7 minutes, until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on low speed.
4. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place until it nearly doubles in size (approximately 1 hour).
5. Pre-heat your oven to 425 °F (≈220 °C). Grease a standard 12-cup muffin tin with olive oil (ensuring each cup has a bit of oil to coat).
6. Once the dough has risen, gently deflate it and divide it into 12 roughly equal portions. Shape each portion into a ball and place one in each muffin cup.
7. Using your fingertips, press each ball so it fills the cup and forms little dimples (this helps replicate the focaccia surface).
8. In a small bowl, combine the minced garlic and chopped rosemary with a drizzle of olive oil. Spoon a little of this mixture onto each muffin piece, letting it seep into the dimples.
9. Drizzle a bit more olive oil over the top of each muffin. Sprinkle coarse sea salt, freshly cracked black pepper, and if using, some grated Parmesan cheese and/or chili flakes.
10. Bake in the pre-heated oven for about 15–18 minutes, or until the tops are golden brown and crusty. If you like extra crisp edges, you can rotate the tin halfway through baking.
11. Remove from oven, let the muffins rest in the tin for a few minutes, then transfer them to a wire rack to cool slightly. Garnish with extra fresh rosemary if desired.
12. Serve warm, and enjoy the aroma as you bite into the golden crust and fluffy interior.

Servings and Timing

Yields: 12 muffins
Prep time: ~20 minutes + rising time (~1 hour)
Bake time: ~15-18 minutes
Total time: ~1 hour 35 minutes (including rise)

Variations

• For a cheesy version, fold ½ cup shredded mozzarella into the dough or sprinkle more on top before baking.
• Add thin-sliced olives, sun-dried tomatoes, or caramelized onions into the dimples for extra flavor.
• For a spicy twist, swap in red pepper flakes for chili flakes, or add chopped jalapeños.
• Use whole wheat flour or a mix of whole wheat/all-purpose for a heartier texture (though you may need slightly more water).
• Brush the tops with garlic-herb butter right after baking for extra richness.

Storage/Reheating

Store leftover muffins in an airtight container at room temperature for up to 2 days (they’re best fresh). To reheat, warm in a pre-heated oven at 350 °F (≈175 °C) for about 5–7 minutes to restore the crust crispness. If reheating in a microwave, do so for ~15–20 seconds but the crust will soften rather than stay crisp.

FAQs

What kind of yeast should I use for this recipe?

I use active dry yeast (the packet specified). Make sure the water is warm (~110 °F) to activate it properly. If the water is too hot, it may kill the yeast; too cool and it might not activate.

Can I make this dough ahead of time?

Yes. After the first rise, you can cover the dough and refrigerate it overnight. The next day, divide into muffin cups and allow to rise again before baking. It may develop more flavor this way.

My muffins didn’t get a golden crust—what went wrong?

Possible reasons: the oven may not have been hot enough or the oil in the muffin cup was insufficient. Using enough olive oil and a hot oven helps achieve that golden crust. Also ensure good rise before baking.

Can I use dried rosemary instead of fresh?

Yes, but fresh rosemary gives a brighter, more vibrant flavor and better texture. If using dried, use about 1 teaspoon and be sure it’s finely chopped.

Do I need to dimple the dough like traditional focaccia?

Yes, dimpling helps create the classic focaccia texture, allows the garlic-rosemary oil to pool slightly, and promotes crisp edges. I press with my fingertips gently.

What’s the best olive oil to use?

A good quality extra virgin olive oil enhances flavor significantly here—its richness and aroma contribute much of the savory character.

Are these muffins best served warm or at room temperature?

Warm is best, since the crust is crisp and the interior is tender. At room temperature they’re still good, but reheating slightly brings out the texture again.

Can I freeze these muffins?

Yes. Once completely cooled, wrap individually or in pairs in plastic wrap and freeze in a sealed bag. To reheat, thaw at room temperature and warm in the oven for a few minutes to restore the crust.

Can I make smaller or larger muffins?

Yes—you can use a mini-muffin tin for bite-sized versions or a larger muffin tin for bigger servings. Adjust baking time accordingly (smaller may need less time, larger may need a few more minutes).

Conclusion

I find these Golden Crust Garlic Rosemary Focaccia Muffins to be a versatile, crowd-pleasing bread side. They bring the flavor of a classic focaccia into a neat individual portion—perfect for meals, snacks or even as part of a bread basket. Whether warm from the oven or reheated later, the garlic, rosemary, olive oil and sea salt combine to make something I always look forward to. I hope you enjoy making them as much as I do.

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