Best Irresistible Garlic Rosemary Focaccia Muffins

There’s something about the smell of fresh-baked bread wafting through the kitchen that instantly makes everything feel cozier, right? Now imagine that scent infused with roasted garlic and fresh rosemary… and instead of waiting for a big loaf to cool, you get perfectly golden, individually-sized focaccia muffins. Yes, they’re as amazing as they sound.

These Garlic Rosemary Focaccia Muffins are everything we love about traditional focaccia—crispy edges, fluffy centers, fragrant olive oil, and a hit of salt and herbs—just in a more approachable, fun-to-eat muffin form. No need for shaping, stretching, or fancy bread skills. Just a simple dough, a muffin tin, and some pantry staples.

I first started making these when I wanted to serve fresh bread with a weeknight pasta dinner, but didn’t have time to go all-in on a yeast bread that needed hours of prep. Muffin-shaped focaccia sounded cute, but I didn’t expect them to be this addictive. Now they’re on regular rotation in our house, especially for soups, brunch spreads, or as a carby side for big salads.

Let’s dive into the first part of the recipe, and I’ll walk you through just how easy and foolproof this is—even if you’ve never worked with yeast before!

Ingredients You’ll Need

• 2 cups all-purpose flour

• 1 tsp instant yeast

• ¾ tsp salt

• ¾ cup warm water

• 2 tbsp olive oil, plus more for drizzling

• 4 cloves roasted garlic, mashed

• 1 tbsp fresh rosemary, finely chopped

• Flaky sea salt for topping

If you haven’t roasted garlic before, don’t worry—I’ve got you. Just slice the tops off a few cloves (or a whole bulb), drizzle with olive oil, wrap in foil, and bake at 190°C (375°F) for about 30-40 minutes. When cool, squeeze out the golden, soft cloves. The flavor is mellow and sweet, without the sharp bite of raw garlic.

STEP 1: Make the Dough

In a large mixing bowl, combine the flour, instant yeast, and salt. Give it a good stir so everything is evenly distributed.

Pour in the warm water (not hot—just warm to the touch, like bathwater) and the olive oil. Stir with a wooden spoon or spatula until you get a sticky, shaggy dough. Don’t worry if it looks a bit messy or rough—that’s exactly what we want. Focaccia dough is wetter than regular bread dough, and that’s what gives it its signature airy, chewy texture.

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STEP 2: Let It Rise

Cover the bowl tightly with plastic wrap or a clean kitchen towel. Set it aside in a warm spot for 1 to 1½ hours, or until the dough has doubled in size. Depending on your kitchen, it might rise faster or slower—just keep an eye on it.

Here’s a little trick I use in colder months: I place the bowl in my (turned-off) oven with the light on. The gentle warmth helps the dough rise beautifully every time.

STEP 3: Preheat the Oven and Prepare Your Muffin Tin

Once the dough is nice and puffy, preheat your oven to 200°C (about 400°F). Generously grease a standard 12-cup muffin tin with olive oil. And I mean generously. This not only helps the muffins release easily, but also gives them those signature crispy edges that make focaccia so irresistible.

This is where the muffin magic starts to happen. You’re going to scoop that pillowy dough and divide it evenly among the muffin cups. Don’t stress about being exact. Just eyeball it, and if you end up with a little extra dough, go ahead and plop it into another cup or make a bonus mini muffin.

Once all your dough is nestled into the muffin tin, gently press each portion to fill the cup and let it rest for about 15 minutes. This quick second rise lets the dough relax and puff up just a little more before baking.

Now that our dough is happily puffed up in its muffin tin and the oven is heating up, it’s time to turn these humble ingredients into golden, savory bites of perfection. This next part of the process is where the real flavor magic happens—with roasted garlic, fresh rosemary, and plenty of olive oil coming into play.

I’ve said it before, and I’ll say it again: don’t be shy with the olive oil. Focaccia is known for its rich, slightly crisp exterior and soft, chewy middle, and that contrast only happens when the dough gets a good drizzle before baking.

Also, this is a great moment to get creative. You can absolutely stick with the classic garlic and rosemary combo (because it really is unbeatable), but feel free to sneak in your favorite toppings. A little grated Parmesan, some chopped olives, or even sun-dried tomatoes can take these muffins in a whole new direction. But let’s start with the original version before we venture off into variations.

STEP 4: Dimple the Dough and Add Flavor

Once the dough has rested for 15 minutes in the muffin cups, it’s time for one of the most satisfying steps—dimpling.

Use your fingertips to press into the tops of each muffin, creating little indentations across the surface. This is classic focaccia technique and not only helps create those signature bubbly tops, but also gives you the perfect little pockets to hold your roasted garlic and olive oil.

Now take your mashed roasted garlic and gently press a small amount into each dimpled muffin top. You don’t need a lot—just enough to add that mellow, slightly sweet garlicky punch.

Follow with a generous drizzle of olive oil over each muffin. The oil seeps into the dimples and around the edges, creating that rich, golden crust we all love.

Lastly, sprinkle the tops with the finely chopped fresh rosemary and a pinch of flaky sea salt. The rosemary gets toasty and fragrant in the oven, and the salt adds the perfect finishing touch.

STEP 5: Bake Until Golden and Crispy

Pop the muffin tin into your preheated 200°C (400°F) oven and bake for 18 to 22 minutes, or until the tops are golden brown and the edges are deliciously crisp.

You’ll know they’re done when the tops are lightly browned and you can see the olive oil bubbling slightly around the edges. Don’t be afraid of that golden color—it means flavor!

Once they’re baked, let the muffins cool in the tin for a few minutes. This gives the crust a chance to set up a bit more, and it also makes them easier to remove from the pan.

Use a small offset spatula or butter knife to gently lift each muffin out. The bottoms should be beautifully crisp and golden thanks to that extra olive oil. If any garlic has caramelized at the edges, even better.

Tips for Perfect Focaccia Muffins Every Time

• Don’t skip the oil: Seriously, it’s the difference between soft and soggy versus crisp and crave-worthy. Use good quality olive oil and be generous with it.

• Roast your garlic ahead of time: Roasting garlic mellows the flavor and gives it a creamy, spreadable texture that blends beautifully into the muffins.

• Use fresh rosemary: Dried rosemary just doesn’t have the same aroma or texture here. Chop it finely so it doesn’t overpower.

• Make them ahead (sort of): These are best the day they’re baked, but you can mix the dough in the morning and bake them later in the day. Or, reheat briefly in a hot oven the next day to revive the texture.

• Play with add-ins: A little sprinkle of Parmesan on top before baking, chopped olives in the dough, or even a dash of crushed red pepper for a bit of heat can add a fun twist.