Name: Garlic Rosemary Focaccia Muffins - Appetizer Recipes
Prep time: 20 min
Cook time: 20 min
Total time: 130 min
Ingredients: 3 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons instant yeast; 1 1/4 teaspoons salt; 1 cup warm water (about 110°F); 1/4 cup olive oil, plus extra for drizzling; 4 cloves garlic, minced; 2 tablespoons fresh rosemary, finely chopped; Flaky sea salt for topping; Extra rosemary sprigs for garnish

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You know what’s better than regular focaccia? Making it into cute little muffins that you can grab and devour without any guilt. These Garlic Rosemary Focaccia Muffins are my go-to whenever I need something impressive but don’t want to spend hours in the kitchen. They’re fluffy, herby, and absolutely loaded with garlic (because let’s be real, there’s no such thing as too much garlic). I stumbled upon this idea when I was looking for Appetizer Recipes that wouldn’t leave me stuck in the kitchen while everyone else was having fun. These little beauties combine the best of Garlic Bread Recipes with the aromatic magic of Rosemary Recipes, giving you that classic Focaccia Bread taste in a more portable form. They’re perfect as Appetizer Ideas for your next gathering, and they fit right in with any Italian Appetizers spread you’re planning. What I love most about these Herb Bread Recipes is how forgiving they are. Forgot to let them rise for the full time? They’ll still turn out amazing. Want to add more garlic? Go for it. These muffins are basically foolproof, which is exactly what I need on a busy weeknight. Plus, they make your whole house smell like an Italian bakery, and honestly, that’s half the appeal right there.

1) Key Takeaways
2) Easy Garlic Rosemary Focaccia Muffins Recipe
3) Ingredients for Garlic Rosemary Focaccia Muffins
4) How to Make Garlic Rosemary Focaccia Muffins
5) Tips for Making Garlic Rosemary Focaccia Muffins
6) Making Garlic Rosemary Focaccia Muffins Ahead of Time
7) Storing Leftover Garlic Rosemary Focaccia Muffins
8) Try these Appetizer next!
9) Garlic Rosemary Focaccia Muffins
10) Nutrition

1) Key Takeaways

Can you make focaccia in a muffin tin?
How long do homemade focaccia muffins last?
What makes focaccia different from regular bread?
Can I freeze garlic rosemary focaccia muffins?

2) Easy Garlic Rosemary Focaccia Muffins Recipe

Listen, I’ve been making bread for years, and these Garlic Rosemary Focaccia Muffins from Simply Cooked Recipes might just be my favorite thing ever. They’re way easier than you’d think for something that looks and tastes this impressive. We’re talking about fluffy, herb-loaded little pockets of heaven that make your kitchen smell like an Italian bakery. When I first tried making these Appetizer Recipes, I honestly couldn’t believe how simple the process was. No fancy equipment needed, just a bowl, a muffin tin, and some patience while the dough does its thing.

What makes these muffins so special is that they capture all the best parts of traditional focaccia but in a grab-and-go format. You get that signature olive oil richness, the aromatic punch of fresh rosemary, and enough garlic to ward off vampires for weeks. I love serving these as Appetizer Recipes at dinner parties because guests think I spent hours slaving away when really I was probably binge-watching something on Netflix while the dough rose.

The texture is what really gets me every time. You bite through that slightly crispy, golden top studded with flaky sea salt and fresh rosemary, and then you hit the soft, pillowy interior that’s still warm from the oven. My family fights over these things. I’m not kidding. I once made a double batch thinking I’d have leftovers for the week, and they were gone by the next morning. Now I just accept that if I want any for myself, I need to hide a few before anyone else gets home.

What I really appreciate about this recipe is how forgiving it is. Bread can be intimidating, right? But these muffins don’t judge you. If your dough is a little sticky, it’s fine. If it rises a bit more or less than expected, still fine. The end result is always these gorgeous, aromatic little bread muffins that make you look like you know what you’re doing in the kitchen. And let me tell you, that feeling never gets old.

3) Ingredients for Garlic Rosemary Focaccia Muffins

All-Purpose Flour: This is your base, and it’s what gives these muffins their structure. I always use regular all-purpose flour, nothing fancy. You’ll need about 3 cups, but keep a little extra on hand in case your dough needs it. Some days are more humid than others, and flour absorbs moisture differently depending on the weather. If your dough feels too sticky after the initial mix, just dust in a bit more flour while kneading. Don’t stress about it.

Sugar: Just a tablespoon, but it makes a difference. The sugar feeds the yeast and helps with that beautiful golden-brown color you want on top of your muffins. It’s not enough to make the bread sweet, it just balances everything out and gives the yeast a little boost to get going. I use regular white sugar, but you could use honey if you’re feeling adventurous.

Instant Yeast: This is your magic ingredient. I love instant yeast because you can mix it right into the dry ingredients without having to proof it first. Makes life so much easier. If you only have active dry yeast, that works too, you’ll just need to dissolve it in the warm water first and let it get foamy before adding it to the flour. Either way works, instant is just faster.

Salt: We’re using about a teaspoon and a quarter here in the dough, and then you’ll want flaky sea salt for the top. The salt in the dough helps control the yeast and brings out all the flavors. Don’t skip it or your muffins will taste flat and boring. As for the flaky sea salt on top, that’s where you get that amazing textural contrast and those little bursts of saltiness when you bite in.

Warm Water: Temperature matters here. You want it around 110°F, which is warm to the touch but not hot. Too hot and you’ll kill the yeast. Too cold and the dough won’t rise properly. I usually just run my tap water until it feels like a comfortable bath temperature. If you want to be precise, use a thermometer, but honestly I’ve eyeballed it for years and it’s always worked out fine.

Olive Oil: This is what gives focaccia that rich, almost luxurious texture. You’ll use some in the dough and then drizzle more on top before baking. Don’t cheap out here. Use a decent olive oil that you’d actually want to taste. It makes a real difference. I keep a bottle of everyday olive oil for cooking and a slightly nicer one for drizzling on bread like this.

Fresh Garlic: Four cloves might seem like a lot, but trust me on this. You’re going to sauté the garlic gently in a little olive oil until it’s fragrant and golden, and then you’ll fold it into the dough. This method gives you that deep, sweet garlic flavor without any harsh bite. Fresh is really the way to go here. Jarred minced garlic just won’t give you the same punch. When I’m prepping these for Garlic Bread Recipes inspiration, I sometimes add an extra clove or two because I have no self-control.

Fresh Rosemary: Get fresh if you possibly can. Dried rosemary in focaccia tastes like you’re chewing on pine needles, but fresh rosemary is aromatic and bright and perfect. You’ll chop it up fine and mix it with the sautéed garlic. The smell when you’re doing this step is absolutely incredible. If you grow your own rosemary, this is the time to use it. I keep a rosemary plant on my windowsill just so I always have some on hand for Rosemary Recipes like this one.

Extra Rosemary Sprigs and Flaky Sea Salt for Topping: The finishing touches that make these muffins look bakery-worthy. Right before they go in the oven, you’ll press a small sprig of rosemary into the top of each muffin, drizzle with olive oil, and sprinkle with flaky sea salt. This creates that classic Focaccia Bread look and adds texture and flavor to every bite. I’m a big fan of Maldon sea salt for this, but any flaky salt works great.

4) How to Make Garlic Rosemary Focaccia Muffins

Step 1. Start by whisking together your flour, sugar, yeast, and salt in a large mixing bowl. I like to really get in there and make sure everything is evenly distributed before adding any liquids. This gives the yeast a nice environment to work with and prevents any pockets of salt from killing the yeast on contact. Just takes 30 seconds of whisking and makes a real difference in how evenly your dough rises.

Step 2. Pour in your warm water and olive oil. Now here’s where it gets fun. Use a wooden spoon or your hands to mix everything together until you’ve got a shaggy, rough dough. It won’t look pretty at this stage, and that’s totally normal. You’re just getting everything combined. Don’t overthink it. Once the flour is mostly incorporated and there are no big dry patches, you’re ready to move on.

Step 3. Time to knead. You can do this by hand on a lightly floured surface or use a stand mixer with a dough hook attachment if you have one. Knead for about 5 minutes until the dough becomes smooth and elastic. If you’re doing it by hand, you’ll know it’s ready when you poke it and it slowly springs back. The dough should feel soft and a bit tacky but not sticky. If it’s sticking to everything, add a tiny bit more flour.

Step 4. Shape your dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel and let it rest in a warm spot for about an hour. I usually put mine on top of the fridge or near a sunny window. The dough should roughly double in size. You’ll know it’s ready when you poke it with your finger and the indentation stays. This is one of those steps where you just have to be patient and let the yeast do its thing.

Step 5. While the dough is rising, sauté your minced garlic in a tablespoon of olive oil over low heat. You want it fragrant and just starting to turn golden, which takes about a minute or two. Don’t let it brown too much or it’ll taste bitter. Stir in your chopped rosemary, let it sizzle for just a few seconds, and then take the pan off the heat. Let this cool down while you wait for the dough. The smell at this stage is absolutely intoxicating.

Step 6. Once your dough has risen, punch it down. This is the best part of bread making, no lie. Just give it a good firm press to release all that air. Then fold in your cooled garlic and rosemary mixture. Knead it gently just until everything is evenly distributed throughout the dough. You’ll see little flecks of green rosemary and bits of golden garlic throughout, and you’ll know you’re about to make something special.

Step 7. Grease your muffin tin really well. I mean really well. Use butter or cooking spray and get into every corner. These muffins have olive oil in them, so they should release pretty easily, but better safe than sorry. Nothing worse than a muffin that won’t come out of the tin and falls apart. Learn from my mistakes here.

Step 8. Divide your dough into 12 equal pieces. I usually eyeball it, but if you want to be precise, you can weigh them out. Each piece should be about 3 ounces or so. Roll each piece into a ball and drop it into a muffin cup. They should fill the cups about halfway. Don’t worry if they’re not perfectly smooth on top, they’re going to rise and puff up and you’ll be dimpling them later anyway.

Step 9. Cover the muffin tin with your kitchen towel again and let the dough rise for another 30 minutes. During this time, preheat your oven to 375°F so it’s nice and hot when your muffins are ready. The dough should puff up noticeably during this second rise. This step is what gives you that light, airy texture inside the muffins.

Step 10. Right before baking, use your finger to poke a dimple into the top of each muffin. This is classic focaccia style. The dimples catch little pools of olive oil and create texture. Drizzle each muffin with a bit of olive oil, press a small sprig of rosemary into the top if you have extra, and sprinkle generously with flaky sea salt. This is what transforms them from plain bread muffins into something that looks bakery-professional.

Step 11. Bake for 18 to 22 minutes until the tops are golden brown and gorgeous. You’ll know they’re done when you tap the top of a muffin and it sounds hollow. The smell in your kitchen right now is going to be absolutely incredible. Try to resist the urge to pull them out too early. That golden color on top is worth waiting for.

Step 12. Let the muffins cool in the pan for about 5 minutes. This lets them set up a bit so they don’t fall apart when you remove them. Then turn them out onto a wire rack. If you’re planning to serve them right away, that’s perfect. If not, let them cool completely before storing. But honestly, I’ve never managed to not eat at least one while they’re still warm.

5) Tips for Making Garlic Rosemary Focaccia Muffins

Use room temperature ingredients when possible. If your eggs or butter are straight from the fridge, they can cool down your dough and slow the rising process. I try to take everything out about 30 minutes before I start baking. That said, the water is the most important thing to get right temperature-wise. As long as that’s warm enough to activate the yeast, you’re in good shape.

Don’t skip the sautéing step for the garlic. Raw garlic folded into bread dough can be really harsh and overpowering. When you take a minute to gently cook it first, you transform it into something sweet and mellow that complements the rosemary perfectly. This is one of those little techniques that separates okay garlic bread from really amazing Garlic Bread Recipes.

Press those dimples firmly. You want them deep enough to hold olive oil and create texture, but not so deep you poke through the dough. I use my index finger and press down about halfway through the muffin. The dough will spring back a bit in the oven, but you’ll still have those characteristic focaccia dimples. This is what makes these look like authentic Italian Appetizers instead of just regular bread rolls.

Watch your oven temperature. All ovens are different, and some run hot or cold. If your muffins are browning too quickly on top but still seem raw inside, tent them loosely with foil for the last 5 minutes of baking. If they’re taking forever to brown, bump the temperature up by 25 degrees. I’ve been using the same oven for years and I know mine runs about 15 degrees cool, so I set it slightly higher than the recipe calls for.

Use good quality olive oil. You’re going to taste it in the finished muffins, so use something you actually like. I keep a bottle of Californian olive oil that I use for cooking and baking, and it works great for these. You don’t need to break the bank on some fancy imported stuff, just avoid the really cheap stuff that tastes like nothing. The olive oil flavor is part of what makes Focaccia Bread special.

Fresh rosemary makes such a difference. I can’t stress this enough. If you can only find dried rosemary, use about a tablespoon instead of the 2 tablespoons of fresh the recipe calls for. Dried herbs are more concentrated. But really, try to get fresh if you can. The flavor is brighter and more aromatic, and it looks so much better pressed into the tops of the muffins. I keep a rosemary plant on my kitchen windowsill year-round just for recipes like this.

Don’t rush the rising times. I know it’s tempting to think the dough is good enough after 45 minutes instead of an hour, but that extra time really does make a difference in the final texture. Properly risen dough gives you light, fluffy muffins with good structure. Under-risen dough gives you dense, heavy muffins that no amount of garlic and rosemary can save. Set a timer and find something else to do while you wait.

6) Making Garlic Rosemary Focaccia Muffins Ahead of Time

These muffins are actually great for making ahead, which is one of the reasons I love them so much. If you’re planning to serve them for a party or dinner, you can do most of the work earlier in the day. After the first rise, punch down the dough and fold in the garlic and rosemary mixture as directed. Then, instead of immediately dividing it into muffin cups, wrap the dough tightly in plastic wrap and stick it in the fridge.

The dough can hang out in your refrigerator for up to 24 hours. This actually does something really cool to the flavor. The long, slow, cold fermentation develops more complex flavors in the bread. When you’re ready to bake, take the dough out, let it sit at room temperature for about 20 minutes to take the chill off, and then divide it into muffin cups as usual. You’ll need to give it a slightly longer second rise, maybe 45 minutes instead of 30, because the dough will be cold.

You can also prep the garlic and rosemary mixture the night before. Just keep it in a covered container in the fridge and let it come to room temperature before folding it into your dough. This way, when you’re ready to make the muffins, half the work is already done. I do this all the time when I know I’m going to have a busy day but still want fresh bread for dinner. These kinds of make-ahead strategies are perfect for when you’re working on multiple Appetizer Ideas at once.

If you want to go even further ahead, you can shape the muffins and freeze them before the second rise. Place the shaped dough balls on a baking sheet and freeze them until solid, then transfer to a freezer bag. When you want to bake them, place the frozen dough balls in your greased muffin tin and let them thaw and rise at room temperature for about 2 hours before baking. They’ll taste just as good as fresh.

7) Storing Leftover Garlic Rosemary Focaccia Muffins

If you somehow manage to have leftovers (and honestly, good luck with that), these muffins store really well. Once they’re completely cooled, transfer them to an airtight container or a zip-top bag. They’ll keep at room temperature for about 2 days. Just make sure they’re totally cool before you seal them up, or you’ll trap moisture and they’ll get soggy. Nobody wants soggy focaccia muffins.

For longer storage, pop them in the fridge where they’ll last for up to a week. The fridge does dry them out a tiny bit, but nothing a quick reheat can’t fix. When you’re ready to eat one, wrap it in foil and warm it in a 350°F oven for about 5 minutes. Or, if you’re in a hurry, microwave it for 15 to 20 seconds. It won’t be quite as crispy on the outside as fresh from the oven, but it’ll still be delicious.

You can also freeze these muffins for up to 3 months. Wrap each one individually in plastic wrap, then put them all in a freezer bag. This way you can pull out just one or two at a time instead of defrosting the whole batch. To reheat from frozen, unwrap and let them thaw at room temperature for about an hour, then warm in the oven. Or go straight from freezer to oven at 350°F for about 10 minutes. Either way works great.

One of my favorite ways to use leftover muffins is to slice them in half and toast them like you would an English muffin. Spread a little butter or olive oil on the cut sides and put them under the broiler for a minute or two until they’re crispy and golden. They’re perfect for breakfast this way, or as a base for bruschetta. See, even “leftover” muffins from Herb Bread Recipes have so much potential.

8) Try these Appetizer next!

9) Garlic Rosemary Focaccia Muffins