Name: Golden Crust Garlic Rosemary Focaccia Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian-Inspired
Ingredients: 2 cups all-purpose flour; 1 packet (2 ¼ tsp) instant yeast; 1 tsp sugar; ¾ tsp salt; ¾ cup warm water (about 110°F/45°C); ¼ cup olive oil, divided; 2 tsp fresh rosemary, finely chopped (plus more for topping); 2 cloves garlic, minced or roasted garlic cloves; Flaky sea salt, for topping; Optional: grated Parmesan for sprinkling

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Why You’ll Love This Recipe

I love this recipe because it gives me all the delicious texture and flavor of classic focaccia, but in individual servings. The garlic and rosemary make my kitchen smell amazing, and the golden crust gives that satisfying crunch with every bite. They’re simple, versatile, and ideal for entertaining or meal prepping.

Ingredients

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

All-purpose flour
Active dry yeast
Warm water
Olive oil (extra virgin, for flavor)
Salt
Fresh rosemary (chopped)
Garlic (minced or finely grated)
Sugar (just a touch to activate the yeast)
Flaky sea salt (optional, for topping)

Directions

I begin by dissolving the yeast and sugar in warm water and let it sit for about 5–10 minutes until it becomes foamy.
In a large bowl, I combine the flour and salt, then stir in the yeast mixture and olive oil to form a soft dough.
I knead the dough for about 5–7 minutes until it becomes smooth and elastic.
I cover the bowl and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
I preheat the oven to 400°F (200°C) and grease a standard muffin tin with olive oil.
I punch down the dough and divide it into 12 portions, placing each into a muffin cup.
I press each dough ball down gently, drizzle with olive oil, and sprinkle with garlic and chopped rosemary.
I let them rise for another 15–20 minutes in the muffin tin.
Just before baking, I sprinkle the tops with flaky sea salt.
I bake for 18–20 minutes or until the tops are golden and crisp.
I let them cool slightly before removing from the tin and serving warm.

Servings and timing

This recipe makes 12 muffins.
Prep time: 20 minutes
Rise time: 1 hour 15 minutes
Cook time: 20 minutes
Total time: about 1 hour 55 minutes

Variations

Sometimes I add grated Parmesan or mozzarella to the top before baking for a cheesy finish. I’ve also mixed sundried tomatoes or olives into the dough for extra flavor. When I want a stronger garlic punch, I brush the tops with garlic butter right out of the oven.

Storage/reheating

I store these muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. To reheat, I pop them in the oven at 325°F (165°C) for 5–7 minutes, or microwave for about 20 seconds. They also freeze well—I just thaw and reheat as needed.

FAQs

Can I use instant yeast instead of active dry?

Yes, I use instant yeast and skip the proofing step—just mix it directly into the dry ingredients.

How do I keep the muffins from sticking?

I make sure to oil the muffin tin generously or use silicone muffin liners. The olive oil also helps with crisping the edges.

Can I use dried rosemary?

Yes, I use about one-third the amount if using dried herbs, but I prefer fresh rosemary for better flavor and aroma.

Can I make these gluten-free?

Yes, I’ve made them using a gluten-free flour blend and added a bit more olive oil to keep them moist.

What’s the best way to serve them?

I love serving them warm with soups, salads, or even alongside a charcuterie board. They’re also great for dipping in olive oil and balsamic vinegar.

Conclusion

Golden Crust Garlic Rosemary Focaccia Muffins bring the rustic charm of traditional focaccia into a fun, individual format. They’re flavorful, tender, and topped with a crispy crust that makes each bite unforgettable. Whether I bake them for guests or just to enjoy with a bowl of soup, they always disappear fast.