Name: Easy Garlic Rosemary Focaccia Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 10 h 50 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tsp instant yeast (or active dry yeast); 1 cup warm water; 2 tbsp extra-virgin olive oil (plus more for greasing and topping); 1 tsp honey (or sugar); 1 tsp salt; 3 cloves garlic, minced; 1 tbsp fresh rosemary, chopped; Sea salt or finishing salt, for topping; 1 tbsp melted butter (optional, for brushing after baking)

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I bring classic focaccia flavors into miniature form with these no‑knead garlic and rosemary focaccia muffins. They offer a crispy golden crust, a pillowy, aromatic interior, and are baked conveniently in muffin tins for perfect individual portions. Easy Garlic Rosemary Focaccia Muffins

Why You’ll Love This Recipe

I love how this recipe:

Requires no kneading, so it’s easy to make.
Yields perfectly portioned muffins, ideal for serving or snacking.
Delivers a crispy, olive oil–rich crust with a soft, fluffy center.
Is loaded with garlic, rosemary, and sea salt for bold, savory flavor.
Is versatile—I enjoy it with soups, salads, or just on its own.

ingredients

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

For the Dough:

All‑purpose flour
Instant yeast (or active dry yeast)
Warm water
Extra‑virgin olive oil
Honey (or sugar)
Salt

For the Topping:

Garlic
Fresh rosemary
Sea salt (or finishing salt)
Olive oil

directions

I mix the yeast with warm water and a bit of honey or sugar, then let it sit until foamy.
I add flour, salt, and olive oil, stirring until a sticky dough forms.
I coat the dough with olive oil, cover, and refrigerate it overnight.
The next day, I deflate the dough, shape it into a rectangle, and divide it into 12 pieces.
I oil a muffin pan and place one dough piece in each well, letting them rise for about 2 hours.
I gently heat olive oil, add minced garlic and chopped rosemary, and set it aside to cool.
Once the dough has risen, I dimple each top, spoon over the garlic-rosemary oil, and bake in a preheated oven at 450°F (230°C) for about 20 minutes until golden brown.
When they come out of the oven, I brush them with melted butter (optional) and sprinkle with sea salt.

Servings and timing

This recipe makes 12 muffins.

Timing:

Prep (day 1): 10 minutes
Chill (overnight): 8–12 hours
Rise (day 2): 2 hours
Bake: 20 minutes
Total time: Around 10 hours and 30 minutes (mostly hands-off)

Variations

I enjoy playing with flavors and textures in this recipe:

Swap honey with sugar or maple syrup for a different sweetness profile.
Use bread flour for a chewier crumb.
Try toppings like cherry tomatoes, olives, caramelized onions, or shredded cheese.
Add chili flakes to the oil for a spicy version.
Replace rosemary with thyme or oregano for a different herb twist.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days. To reheat, I pop them into a 350°F (175°C) oven for 5–7 minutes until warm and crisp. If I freeze them, I reheat straight from frozen for about 10 minutes at the same temperature.

FAQs

1. Can I use store-bought dough?

Yes, I can use store-bought pizza dough for a shortcut. It works well in a pinch, though the flavor may be slightly different.

2. Is overnight refrigeration necessary?

I prefer the texture and flavor that develops from an overnight chill, but in a rush, I can skip it and go for a 1–2 hour room temperature rise.

3. What if my muffins brown too quickly?

If the tops brown before the centers are done, I loosely cover them with foil for the remaining bake time.

4. Can I make mini versions?

Yes, I divide the dough into smaller portions and use a mini muffin tin to make 24 bite-sized focaccia muffins.

5. Can I double the recipe?

Absolutely. I double the ingredients and bake in two muffin pans or in batches, depending on oven space.

Conclusion

These garlic rosemary focaccia muffins are everything I love about focaccia—crispy edges, tender insides, and rich, herbaceous flavor—wrapped up into perfect handheld portions. They’re easy to make, endlessly adaptable, and always a hit at the table.