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Easy Garlic Rosemary Focaccia Muffins

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These Garlic Rosemary Focaccia Muffins are fluffy, flavorful, and infused with olive oil, fresh rosemary, and garlic. They’re the perfect savory muffin alternative to traditional focaccia—great for dipping in soups, serving with pasta, or enjoying as a snack!

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper (optional)
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • ½ cup olive oil, divided
  • ¾ cup warm milk (or water)
  • 1 teaspoon honey (or sugar)
  • 1 teaspoon active dry yeast
  • 1 large egg
  • 2 cloves garlic, minced
  • Flaky sea salt, for topping


Instructions

Step 1: Activate the Yeast

  1. In a small bowl, mix warm milk, honey, and yeast. Let sit for 5-10 minutes, until frothy.

Step 2: Make the Dough

  1. In a large bowl, whisk together flour, baking powder, salt, black pepper, garlic powder, and chopped rosemary.
  2. Add olive oil (¼ cup), yeast mixture, and egg, mixing until a soft dough forms.
  3. Knead for 2-3 minutes until smooth.

Step 3: Let the Dough Rise

  1. Cover the bowl with a towel and let the dough rise in a warm place for 30 minutes.

Step 4: Prepare & Bake the Muffins

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. Divide the dough evenly among the muffin cups, filling each about ¾ full.
  3. In a small bowl, mix remaining olive oil and minced garlic, then brush over the tops.
  4. Sprinkle with flaky sea salt and extra rosemary.
  5. Bake for 18-22 minutes, or until golden brown and slightly crisp on top.

Step 5: Cool & Serve

  1. Let cool slightly before serving.
  2. Enjoy with olive oil, balsamic vinegar, or butter!

Notes

  • Want extra flavor? Add grated parmesan on top before baking.
  • No yeast? Replace yeast with ½ teaspoon baking soda and 1 teaspoon vinegar.
  • Make ahead: Store in an airtight container for up to 3 days or freeze for up to 1 month.