Garlic Rosemary Focaccia Muffins (Print Version)

Herby, golden focaccia-style muffins with roasted garlic and rosemary, brushed with olive oil and flaky sea salt.

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup bread flour
03 - 1 packet (7 grams) instant yeast
04 - 1 teaspoon granulated sugar
05 - 1 teaspoon fine sea salt
06 - 1 cup lukewarm water
07 - 1/4 cup extra virgin olive oil

→ Flavorings

08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh rosemary, finely chopped
10 - 1/2 teaspoon flaky sea salt, for topping
11 - 2 tablespoons extra virgin olive oil, for brushing
12 - Additional fresh rosemary, for topping

# How To Make It:

01 - In a large mixing bowl, whisk together all-purpose flour, bread flour, instant yeast, sugar, and fine sea salt.
02 - Pour in lukewarm water and 1/4 cup olive oil. Mix with a wooden spoon or dough hook until a sticky dough forms.
03 - Stir in minced garlic and chopped fresh rosemary until evenly distributed.
04 - Cover the bowl and allow the dough to rise in a warm environment for 1 hour, or until doubled in size.
05 - Preheat oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
06 - Divide the risen dough evenly among the muffin cups. The dough will be sticky; use oiled hands or a scoop for ease.
07 - Brush the tops of each muffin with extra virgin olive oil. Sprinkle with flaky sea salt and additional rosemary.
08 - Bake in the preheated oven for 18 to 22 minutes, or until muffins are golden brown and thoroughly cooked.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Handy Tips:

01 -
  • These muffins transform mellowed roasted garlic and rosemary into pockets of pillowy bread almost too perfect for sharing.
  • The grab-and-go size means no slicing or fuss—just soft, herby bliss with almost anything you serve.
02 -
  • Under-kneading will leave your muffins flat and dense—once, I learned this the chewy way.
  • Brushing the tops with extra oil after baking adds sheen and helps the flavors pop.
03 -
  • Oil your scoop or hands every time you portion the dough—it’s sticky by nature, but worth the mess.
  • A baking stone under your muffin tin makes for an extra-crisp bottom crust.

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