Description

All the crispy, fluffy, herby joy of traditional focaccia—baked into a muffin tin. These portable focaccia muffins have golden crusts, soft interiors, and bold garlic-rosemary flavor. No scoring, no stress, just pure baking brilliance.

Ingredients

Scale

3 ½ cups all-purpose flour
1 ½ cups warm water (110°F)
2 ¼ tsp active dry yeast (one packet)
1 tsp granulated sugar
2 tsp kosher salt
½ cup extra virgin olive oil (plus more for drizzling)
2 tbsp fresh rosemary, finely chopped
4–5 garlic cloves, minced
Flaky sea salt, for topping

Instructions

In a large bowl, combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
Add flour, kosher salt, and ¼ cup olive oil. Stir until a shaggy dough forms.
Knead on a floured surface for 5–7 minutes (or in a stand mixer for 4–5) until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Mix garlic and rosemary in a small bowl. Grease a 12-cup muffin tin with olive oil.
Punch down dough. Pinch off golf ball-sized pieces and place in muffin cups ¾ full. Dimple with fingers, drizzle with olive oil, and top with garlic-rosemary mixture and flaky salt. Let rise another 20 minutes.
Bake at 400°F (200°C) for 18–20 minutes, until golden brown. Cool for 5 minutes before transferring to a rack.

Notes

Best enjoyed fresh for max crunch. Store in an airtight container at room temp for 2 days or freeze up to 3 months. Reheat at 350°F for 5–10 minutes—skip the microwave. Try adding cheese, olives, or seasoning blends for custom flavors.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 1g
Sodium: 320mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Keywords: focaccia, muffins, garlic, rosemary, bread, easy baking