Garlic Rosemary Focaccia Muffins

Garlic Rosemary Focaccia Muffins are the fluffy, golden-crusted bread I turn to when I want bakery-quality results without the fuss. These savory muffins combine the bold punch of fresh garlic with aromatic rosemary in a portable, individual-sized format that’s perfect for busy mornings or dinner parties. I’ve been making these for years, and they never fail to impress.

The first time I made focaccia muffins, I was skeptical that muffin tins could deliver that signature crispy crust. But after pulling these golden beauties from the oven, I was hooked. The scent of roasted garlic and fresh rosemary filling my kitchen was incredible. These Garlic Rosemary Focaccia Muffins have become my go-to for meal prep because they freeze beautifully and reheat in minutes. Whether you’re serving them alongside soup or toasting them with butter for breakfast, these homemade focaccia muffins deliver restaurant-quality flavor with simple ingredients.

What You’ll Need for These Focaccia Muffins

I always use bread flour when I have it on hand for extra chewiness, but all-purpose flour works beautifully too. My trick is to check your yeast expiration date before starting, since fresh yeast creates the best rise.

• 3 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water (105-110°F/40-43°C, no hotter or yeast will die)
• 4 cloves fresh garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup olive oil (plus extra for greasing)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

How to Make Perfect Garlic Rosemary Focaccia Muffins

Step 1: Combine 1 cup warm water (105-110°F, test with your finger – it should feel like bathwater) and active dry yeast in a small bowl. Let the mixture sit for 5 minutes until it becomes frothy and bubbly. If it doesn’t foam, your yeast may be dead or the water was too hot, so start over with fresh yeast and cooler water.

Step 2: Mix 3 cups all-purpose flour and 1 1/2 teaspoons salt in a large bowl. Create a well in the center and pour in the yeast mixture and 1/4 cup olive oil. Stir with a wooden spoon until a shaggy dough forms.

Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked. If it’s too sticky, add flour one tablespoon at a time.

Step 4: Gently fold in minced garlic and chopped rosemary, distributing them evenly throughout the dough. Don’t overmix or you’ll deflate the dough structure you just built.

Step 5: Place dough in an oiled bowl, turning once to coat all sides. Cover with a damp kitchen towel and let rise in a warm spot for about 1 hour or until doubled in size. The dough is ready when you press a finger into it and the indent remains.

Step 6: Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with olive oil or use muffin-specific parchment liners to prevent sticking.

Step 7: Punch down the risen dough to release air bubbles and divide evenly into 12 portions. Roll each into a smooth ball and place in muffin cups. Let rest for 10 minutes to relax the gluten, which makes them fluffier.

Step 8: Bake for 20-25 minutes until the Garlic Rosemary Focaccia Muffins are golden brown on top. They should sound hollow when tapped on the bottom. Let cool in the tin for 5 minutes before removing to prevent them from deflating.

Perfect Pairings for Your Focaccia Muffins

These savory muffins complement so many dishes, making them incredibly versatile for any meal.

Creamy Tomato Soup: The rich, tangy soup balances the herbaceous garlic notes perfectly, and the crusty exterior is ideal for dunking.

Italian Wedding Soup: The light broth and tender meatballs pair beautifully with these focaccia muffins, making a complete comfort meal.

Caesar Salad: Fresh romaine and parmesan create a textural contrast with the soft, fluffy interior of these garlic rosemary muffins.

Roasted Vegetables: Seasonal veggies like zucchini, bell peppers, and eggplant complement the Mediterranean herbs in these muffins.

Perfect Soup and Meal Pairings

These Garlic Rosemary Focaccia Muffins are ideal for dipping into any soup or serving alongside hearty mains. Pair them with creamy options like Creamy Potato Soup or Slow Cooker Cajun Potato Soup, or serve with lighter soups such as Greek Lemon Chicken Soup and Homemade Chicken Noodle Soup.

These muffins also complement main dishes beautifully—serve them with Easy French Onion Pot Roast or Easy Shepherd’s Pie Casserole for a complete comfort meal.

Storing Your Garlic Rosemary Focaccia Muffins

Store your muffins in an airtight container at room temperature for up to 3 days. They stay surprisingly fresh thanks to the olive oil in the dough.

For reheating, I recommend using a toaster oven at 350°F for 5-7 minutes to restore that crispy golden crust. You can also microwave them for 15-20 seconds if you’re in a rush, though they won’t be as crispy.

In my experience, these focaccia muffins freeze exceptionally well for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag. For best texture, thaw at room temperature and refresh frozen muffins in a 350°F oven for 8-10 minutes rather than microwaving.

Common Questions About Focaccia Muffins

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