Name: golden crust garlic rosemary focaccia muffins Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 cups (250g) all-purpose flour; 1 ½ teaspoons instant yeast; 1 teaspoon salt; ¾ cup (180ml) warm water (about 110°F); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh rosemary, finely chopped; 2 tablespoons olive oil; ½ teaspoon flaky sea salt; ¼ teaspoon black pepper; Grated Parmesan for extra savory depth; A sprinkle of red pepper flakes for a bit of heat; Sun-dried tomatoes or olives for Mediterranean flair

Jump to Recipe· 4.7 from 24 reviews

If you love classic Italian focaccia, get ready to swoon over golden crust garlic rosemary focaccia muffins. These little beauties have everything you adore about focaccia—fluffy insides, a heavenly golden crust, and those signature dimples filled with olive oil and herbs—but baked up in perfectly portioned muffin cups for an irresistibly crisp edge every time. Fresh garlic and rosemary infuse every bite with big, earthy flavor, while a drizzle of extra-virgin olive oil adds just the right touch of richness. Whether you’re serving them as a special dinner side or snacking straight from the pan, golden crust garlic rosemary focaccia muffins are about to become your new go-to.

golden crust garlic rosemary focaccia muffins Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and fresh herbs, you can whip up a batch of golden crust garlic rosemary focaccia muffins that tastes straight out of a bakery. Every ingredient pulls its weight to create the perfect rise, flavor, and crunch.

All-purpose flour: The foundation for light, fluffy muffins—don’t substitute for other flours, or you’ll miss the classic texture.
Instant yeast: This quick-acting yeast helps the dough rise efficiently, giving your muffins the airy lift you want.
Salt: Adds essential savory balance and brings out the flavors of the garlic and rosemary.
Warm water (about 110°F): Make sure your water is just warm to the touch to activate the yeast without killing it.
Olive oil: Good olive oil means richer flavor and that signature focaccia crust—save some for drizzling!
Garlic (minced): The star of the topping; fresh garlic is key to bold flavor.
Fresh rosemary (finely chopped): Rosemary adds that earthy, piney punch—use fresh for the brightest aroma.
Flaky sea salt: Sprinkled on top for a sparkling finish and irresistible crunch.
Black pepper: Just a hint to accentuate the aromatic herbs.
Optional: Grated Parmesan, red pepper flakes, sun-dried tomatoes, or olives: Make them your own by mixing in a savory boost or punch of Mediterranean flavor.

How to Make golden crust garlic rosemary focaccia muffins

Step 1: Prepare the Dough

Start by combining your flour, instant yeast, and salt in a large bowl—just a quick stir and you’re ready for the magic. Gradually add warm water and olive oil, mixing until you get a shaggy, sticky dough. Knead gently on a lightly floured surface for about 6 to 8 minutes, until you have a smooth, elastic dough that’s bouncy but not sticky. Pop your dough into an oiled bowl, cover tightly with a kitchen towel, and let it rise in a cozy spot for 1 hour, or until doubled in size. Watching the dough rise is a little bit of kitchen magic—don’t rush it!

Step 2: Prepare the Muffin Pan

While your dough finishes its nap, turn on the oven to 375°F (190°C), so it’s preheated and ready to go. Grab a standard 12-cup muffin tin and give it a good coating of olive oil or nonstick spray. This step guarantees an irresistibly crisp golden crust on your golden crust garlic rosemary focaccia muffins and makes popping them out a breeze.

Step 3: Shape the Muffins

Once the dough has doubled, give it a gentle punch (it’s oddly satisfying!) to release the air. Divide into twelve equal pieces—eyeballing is totally fine. Roll each piece into a ball and place it in its own muffin cup. Drape another clean towel over the pan and let the dough rest for 20 minutes; this helps the muffins puff up, so you get that classic pillowy center.

Step 4: Add the Toppings

While your dough balls are relaxing, mix together the minced garlic, chopped rosemary, olive oil, sea salt, and black pepper in a small bowl. Press a few dimples into each dough ball with your fingers (the best part!). Then, spoon the aromatic garlic-rosemary oil over the muffins, making sure it drips into those little pockets—this is where the flavor magic happens.

Step 5: Bake to Perfection

Slide the muffin tin into the oven and bake for 20 to 25 minutes. When golden and crisp on top, they’re ready! Let the muffins cool in the tin for a few minutes, then gently wiggle each one out and let it finish cooling on a wire rack (if you can wait). Enjoy your golden crust garlic rosemary focaccia muffins fresh and warm, or at room temperature—they’re just as delightful either way!

How to Serve golden crust garlic rosemary focaccia muffins

Garnishes

For a stunning finish, add a final flourish: a dusting of grated Parmesan, a pinch of extra chopped rosemary, and a light drizzle of your very best olive oil. These simple toppers make golden crust garlic rosemary focaccia muffins look as impressive as they taste.

Side Dishes

These muffins are made for dipping and pairing! Serve them alongside a bowl of tomato soup, a fresh mixed green salad, or your favorite antipasto platter. They’re right at home next to pasta dishes, grilled vegetables, or even as a savory breakfast treat.

Creative Ways to Present

Go beyond the bread basket: use golden crust garlic rosemary focaccia muffins as buns for mini sandwiches, slice them horizontally for the cutest slider bases, or tear them into hearty chunks for a garlicky panzanella salad. They also shine on a holiday appetizer board paired with roasted veggies, cheeses, and dips.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra golden crust garlic rosemary focaccia muffins, simply place them in an airtight container at room temperature for up to two days. The crust will stay pleasantly crisp, and the flavors deepen overnight.

Freezing

To freeze, let the muffins cool completely, then wrap individually in plastic wrap or parchment paper and tuck into a freezer bag. They’ll keep their flavor and texture for up to two months—just reheat straight from the freezer whenever you need a focaccia fix!

Reheating

To revive that freshly-baked taste, pop the muffins in a 350°F (175°C) oven for 8 to 10 minutes. If you’re in a hurry, a few seconds in the microwave works, but a brief oven reheat gives back that wonderful golden crust.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary if fresh isn’t available—just use about half the amount since dried herbs are more concentrated. Crush it between your fingers before adding to release more flavor.

Can I make these golden crust garlic rosemary focaccia muffins gluten-free?

Absolutely! Use a one-for-one gluten-free flour blend, and check that your yeast is certified gluten-free. The texture might be slightly different, but they’re still delicious.

What’s the best way to get the crispiest crust?

For the ultimate golden crust, be generous when oiling your muffin tin and hit the tops of the muffins with a final drizzle of olive oil just before baking. Preheating your oven well helps too!

Can I add cheese or other toppings?

Definitely! Sprinkle grated Parmesan, mozzarella, or even some chopped olives or sun-dried tomatoes on top before baking for an extra savory twist on your golden crust garlic rosemary focaccia muffins.

How do I know when my focaccia muffins are done?

When the muffins are puffed and the tops are a rich golden brown, they’re ready. If you tap them gently, they’ll sound a little hollow, and the edges should be just pulling away from the sides of the pan.

Final Thoughts

I can’t wait for you to taste just how special these golden crust garlic rosemary focaccia muffins are. Whether you’re baking them for a gathering or just to treat yourself, their bold flavors and delightful texture make every bite unforgettable. Bake a batch soon—you’ll never look at focaccia the same way again!