This batch of garlic rosemary focaccia muffins has become my favorite quick-bread to pull together when I want bakery-style comfort without fuss. I first developed this method the winter I was juggling work-from-home days and a picky toddler who loved tearing apart soft bread more than eating a full sandwich. Rolling and portioning the dough into a muffin tin made portion control easy and created irresistible little rounds with crisp edges and pillowy centers. The combination of fragrant rosemary and fresh garlic infused into the dough yields pockets of flavor in every bite—salty, herby, and olive oil–rich.

I remember the first time I served these at a small dinner; guests kept saying they tasted like a cross between classic focaccia and an elevated dinner roll. The texture is a delicate balance: a tender crumb inside that springs back when pressed and a bronzed, slightly chewy exterior kissed with extra olive oil. Because these are baked in wells rather than a sheet pan, they stay soft longer and make great sandwich carriers or late-night snacks. They’re simple enough for an easy weeknight but special enough for a casual gathering.

Ingredients

• All-purpose flour: 2 1/4 cups. I usually reach for King Arthur or another strong all-purpose brand for reliable gluten development; spoon and level the cup for accurate measurement. Flour provides the structure that gives these their tender crumb and slight chew.
• Instant yeast: 1 teaspoon (rapid-rise or instant). Instant yeast activates quickly in lukewarm water and helps the dough rise within about an hour; no proofing step in warm water is required.
• Salt: 1 1/4 teaspoons. Use fine sea salt or kosher salt; salt tightens gluten and balances the olive oil and herbs.
• Water: 1 cup lukewarm water (about 105–115°F). Warm water wakes the yeast but shouldn’t be hot enough to kill it—use a thermometer if unsure.
• Olive oil: 1/4 cup plus extra for greasing and drizzling. A good extra-virgin olive oil like Colavita or California Olive Ranch adds fruity depth; use a neutral-tasting oil only if necessary.
• Garlic: 2 cloves, minced. Fresh garlic gives aromatic pops throughout; roast a clove for a milder, sweeter option.
• Fresh rosemary: 2 tablespoons chopped, plus more for garnish. Strip the leaves and chop finely—fresh rosemary is far brighter than dried here.
• Flaky sea salt: For finishing. Maldon or any coarse flake brings visual appeal and a crunchy burst of saltiness on top.

Instructions

Prepare the dough: In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon instant yeast, and 1 1/4 teaspoons salt. Add 1 cup lukewarm water (105–115°F) and 1/4 cup olive oil. Stir with a spatula until a shaggy mass forms—don’t overwork at this stage; hydration should be moderate so the dough is slightly tacky but manageable. Knead until smooth: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If the dough is too sticky, dust with flour a tablespoon at a time. You’re aiming for a supple, slightly tacky ball that springs back when pressed. Bulk rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for 1 to 1 1/2 hours, until doubled. A warm oven with the light on or a sunny windowsill works well; avoid drafts. Infuse with garlic and rosemary: While the dough proofs, combine the minced garlic and chopped rosemary in a small bowl. Once the dough has doubled, punch it down gently to release large air bubbles and turn it onto a lightly floured surface. Roll and layer: Roll the dough into a 12 by 18-inch rectangle. Sprinkle the garlic-rosemary mixture evenly over the surface and gently press it into the dough with your fingertips so the herbs stick. Starting on a long edge, roll the dough tightly into a log—this creates swirls of herb throughout each muffin. Portion and proof: Cut the log into 12 equal pieces. Generously grease a 12-cup muffin tin with olive oil and place one piece into each cup, seam-side down. Cover loosely and let proof in a warm place for 30–45 minutes until puffy but not overproofed. Preheat and finish: Preheat the oven to 400°F (200°C). Once proofed, gently press dimples into each top with your fingertips, drizzle each muffin generously with olive oil, and sprinkle with flaky sea salt and extra rosemary if you like. Bake: Bake for 20–25 minutes until golden brown and cooked through; a toothpick into the center should come out clean. Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to finish cooling.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to two days. To freeze, wrap individually in plastic and place in a zip-top bag for up to three months; thaw overnight at room temperature and reheat at 325°F for 8–10 minutes. For best texture, avoid refrigeration which can dry them out—if you must refrigerate, warm gently before serving. Use a metal or glass container with a tight lid to preserve crispness; avoid plastic that squeezes them and flattens the edges.

Ingredient Substitutions

If you prefer a lighter olive flavor, substitute half the olive oil in the dough with light-tasting canola oil, though you’ll lose some of the characteristic fruity notes. For a gluten-free version, use a 1-to-1 gluten-free baking blend with xanthan gum but expect a denser crumb. Swap fresh rosemary for 2 teaspoons dried, added during kneading rather than on top. For a dairy-rich finish, brush hot muffins with melted butter instead of olive oil and sprinkle with grated Parmesan for a savory twist.

Serving Suggestions

Serve warm with a bowl of tomato soup or alongside a fresh green salad. These are excellent split and filled with roasted vegetables and goat cheese, or used as slider buns for grilled chicken. Garnish with additional rosemary sprigs and a drizzle of olive oil for a rustic presentation. For brunch, pair with smoked salmon, crème fraîche, and capers for elegant bites. They also complement strong cheeses on a charcuterie board.

Cultural Background

Focaccia traces its roots to Italy, particularly Liguria, where olive oil and simple toppings define the bread. The muffin-size adaptation is a contemporary twist that keeps the hallmark olive oil richness and herb toppings but offers individual portions. Rolling the dough with a garlic-rosemary filling nods to layered breads like stromboli while still honoring focaccia’s oily, herb-scented surface. This version is a home cook’s interpretation that blends classic Italian flavors with convenient modern plating.

Seasonal Adaptations

In spring and summer, swap rosemary for chopped basil and add sun-dried tomatoes for brightness. In autumn, fold in caramelized onions and thyme for a heartier, savory profile. Around the holidays, add roasted garlic and a sprinkle of chopped toasted walnuts for texture. Adjust olive oil drizzles and finishing salts to taste for seasonal produce pairings.

Meal Prep Tips

To meal prep, prepare the dough in the evening and refrigerate after shaping into the muffin tin; cover and allow a slow cold rise overnight. In the morning, bring to room temperature for 30–45 minutes while the oven heats and bake. This yields freshly baked muffins with minimal morning effort. Pack cooled muffins in individual containers for lunches—wrap in parchment to keep them from sticking and to preserve crust texture.

These garlic rosemary focaccia muffins are a small, satisfying loaf you’ll want to keep on rotation. The method is forgiving, the flavors are classic, and the results feel like you brought a little bakery magic home—share them, and people will ask for the recipe.