If you love the chewy, golden edges and herby aroma of classic focaccia but want it in a perfectly portioned, irresistibly snackable form, you need to meet these Garlic Rosemary Focaccia Muffins. Each muffin captures all the savory magic of the Italian bakery bread—rich olive oil, roasted garlic, and fragrant rosemary—in a fluffy, pull-apart bite that’s every bit as fun to make as it is to eat!
Why You’ll Love This Recipe
- All the Focaccia Flavor—Mini Size: Enjoy the signature crispy edges, fluffy crumb, and aromatic toppings of classic focaccia, now perfectly portioned for easy snacking or sharing.
- Beginner-Friendly (with a Shortcut!): Using store-bought pizza dough means you can whip up bakery-style Garlic Rosemary Focaccia Muffins with zero kneading or proofing stress—just 15 minutes in the oven!
- Irresistibly Golden and Garlicky: The generous drizzle of infused olive oil soaks every nook and cranny for maximum flavor and a truly irresistible crust.
- Perfect for Any Occasion: Serve them fresh from the oven as appetizers, use as soup-soakers, or even pack in lunchboxes for a savory treat on the go.
Ingredients You’ll Need
Just six ingredients stand between you and a hot batch of Garlic Rosemary Focaccia Muffins. Each one is chosen for maximum flavor, simplicity, and that artisanal bakery touch—don’t skimp, each is essential for perfect results!
- Store-bought pizza dough (1.5 pounds): Your shortcut to fluffy, flavorful muffins without any yeast fuss—look for fresh dough in the bakery aisle for best texture.
- Extra virgin olive oil (1/2 scant cup): Adds rich, peppery depth and creates that signature golden focaccia crust—you’ll use plenty both in the pan and as a luscious topping.
- Garlic (8 cloves): Chopped fresh for bold garlicky punch in every bite; it mellows and sweetens as it cooks in the hot oil.
- Fresh rosemary (4 sprigs): Earthy, piney, and deeply aromatic—be generous, and don’t forget to chop for max flavor coverage.
- Flaky salt: Don’t skip this finishing touch! It’s what gives classic focaccia its irresistible, savory snap with every mouthful.
Variations
One of the best parts about Garlic Rosemary Focaccia Muffins? They’re practically begging for customization! Don’t hesitate to riff on the flavors or swap ingredients to match what you have on hand or fit dietary needs.
- Cheesy Upgrade: Sprinkle shredded mozzarella or grated parmesan over the muffins just before baking for deliciously gooey, golden tops.
- Switch Up the Herbs: Try mixing in a blend of chopped oregano, thyme, or chives to complement (or replace) the rosemary for a fresh twist.
- Roasted Garlic Boost: Swap in mellow, slow-roasted garlic cloves for an even sweeter, richer flavor experience.
- Vegan Option: This base recipe is already vegan—just double-check your dough ingredients to avoid hidden dairy if needed.
How to Make Garlic Rosemary Focaccia Muffins
Step 1: Divide and Rest the Dough
If possible, let your pizza dough rest at room temperature—this makes it way easier to handle and ensures those coveted fluffy bubbles. Using a lightly oiled knife or bench scraper, divide the dough into 12 pieces. Don’t fuss over making them perfect, and more importantly, avoid overworking—the less you touch, the puffier your muffins!
Step 2: Prep the Muffin Tin
Generously drizzle about a teaspoon of olive oil into each well of your muffin pan. This isn’t just so the focaccia releases easily after baking—the oil fries the base into a glorious golden crust and brings big, bold flavor.
Step 3: Shape and Rest the Muffins
Gently form each dough piece into a rough ball, keeping as many air bubbles as possible intact. Place each one in the oiled tin. Cover loosely with a towel and set the pan near the warming oven (preheating to 400°F) so the dough can puff up and relax even more—this step makes such a difference in texture!
Step 4: Infuse the Oil with Garlic and Rosemary
While your muffins rise, finely chop the garlic and rosemary leaves. Heat the remaining olive oil in a small pan over medium, then test for readiness by flicking in a drop of water—if it sizzles, it’s perfect! Remove from the heat and add the garlic and rosemary, stirring gently as it bubbles and releases that mouthwatering aroma. Let it cool until it stops sizzling.
Step 5: Top, Dimple, and Bake
Spoon the herby, garlicky oil over each dough ball, letting the magical mixture cascade into every nook and cranny. Don’t hold back—you want plenty! Now, with two fingers, press deep dimples into each muffin (a classic focaccia move). Scatter the flaky salt on top and bake at 400°F for 14–16 minutes, loosely covering with foil if they start coloring too quickly. They’re ready when deeply golden, aromatic, and slightly springy to the touch.
Pro Tips for Making Garlic Rosemary Focaccia Muffins
- Let Dough Warm Up: Cold dough is stubborn and doesn’t rise well—let it come to room temp for the best airy muffins with glorious bubbles.
- Don’t Skimp on Oil: More olive oil means more flavor, a better crust, and a stress-free muffin release—you want every crevice glistening.
- Handle Gently and Avoid Overworking: Treat the dough like a cloud; the less handling, the more open and tender the crumb.
- Infuse, Don’t Burn the Topping: Garlic and rosemary only need quick, gentle sizzling in hot oil off the heat to bloom their flavors—if overheated, they’ll taste bitter and lose their fragrance.
How to Serve Garlic Rosemary Focaccia Muffins
Garnishes
Top your Garlic Rosemary Focaccia Muffins with a final shower of flaky sea salt and an extra sprig of rosemary for a pop of color and big aromatic appeal. For special occasions, a whisper of grated parmesan or a drizzle of good extra virgin olive oil makes them even more mouthwateringly inviting straight out of the oven.
Side Dishes
These muffins are dynamite alongside a hearty minestrone soup, creamy tomato bisque, or crisp green salad. They’re also fabulous with antipasti platters—think marinated olives, cheeses, and thin-sliced prosciutto—making any meal feel like an Italian feast.
Creative Ways to Present
Stack your Garlic Rosemary Focaccia Muffins in a rustic bread basket lined with a tea towel, or thread smaller ones onto skewers as centerpiece-worthy “bread bouquets.” For a playful spin, cut them in half and use as sliders with roasted veggies, grilled chicken, or even a mini Caprese filling!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Garlic Rosemary Focaccia Muffins in an airtight container at room temperature for up to two days—they stay surprisingly tender and flavorful thanks to the olive oil. If you want them extra fresh, a quick reheat works wonders!
Freezing
These muffins freeze beautifully: just cool completely, wrap them tightly, and store in a zip-top freezer bag for up to two months. Thaw at room temp or give them a gentle reheat when needed—they’ll taste bakery-fresh any time.
Reheating
To restore that crisp exterior and soft, steamy crumb, pop leftover muffins in a preheated oven (350°F) for about 5 minutes, or briefly in an air fryer. Avoid microwaving if possible, as it can toughen the crumb and lose that focaccia perfection.
FAQs
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Can I make Garlic Rosemary Focaccia Muffins with homemade dough?
Absolutely! While store-bought dough is a fabulous shortcut, you can use any basic pizza or focaccia dough recipe. Just let it rise once, divide, and proceed as directed for that signature muffin shape and flavor.
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What’s the secret to getting a light, airy texture?
The key is handling the dough gently and avoiding overworking it. Keeping those tiny air bubbles intact makes all the difference, so treat the dough with care from the moment you divide it until you nestle it into the muffin tin.
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Can I make these muffins gluten-free?
Yes, simply swap in a store-bought or homemade gluten-free pizza dough. The olive oil and herby topping work brilliantly no matter the dough, though the texture may be chewier or more rustic—which can be delicious!
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How do I know when my focaccia muffins are done baking?
Look for a rich golden brown color and a slightly crisp top. The muffins should spring back gently when pressed, and the edges will pull ever so slightly from the side of the pan—if you see these signs, your Garlic Rosemary Focaccia Muffins are ready to devour!
Final Thoughts
If you’ve never baked bread before—or even if you’re a seasoned focaccia fanatic—these Garlic Rosemary Focaccia Muffins will spark so much joy in your kitchen. They’re every bit as comforting and addictively savory as they look, and I truly hope they become your new go-to for parties, potlucks, or just a cozy night in. Give them a try soon and let your home fill with delicious, herby aromas!
Print
Easy Garlic Rosemary Focaccia Muffins Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Easy Garlic Rosemary Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in muffin form. They are flavorful, aromatic, and perfect for sharing with family and friends.
Ingredients
Pizza Dough:
- 1.5 pounds store-bought pizza dough*
Extra Virgin Olive Oil Mixture:
- 1/2 scant cup extra virgin olive oil
- 8 cloves garlic
- 4 sprigs fresh rosemary
- Flaky salt
Instructions
- Cut and Shape Dough: Cut the pizza dough into 12 even slices. Shape into balls and place in a muffin pan.
- Prepare Olive Oil Mixture: Heat olive oil, garlic, and rosemary in a pan until fragrant.
- Oil and Dimple the Dough: Pour oil mixture over dough balls and press dimples into the dough.
- Bake: Bake at 400°F for 14-16 minutes, covering with foil if needed.
Notes
- Pizza Dough: Fresh or canned pizza dough can be used.
- Avoid Overworking Dough: Keep air bubbles for fluffy muffins.
- Allow Resting Time: Let dough rest for better flavor and texture.
- Use Olive Oil Generously: Enhances flavor and prevents sticking.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
