Name: 12 1x Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 tablespoon sugar; 2 ¼ teaspoons (1 packet) instant yeast; 1 teaspoon salt; 1 cup warm water (about 110°F); ¼ cup olive oil (plus more for brushing); 2 tablespoons finely chopped fresh rosemary; 4 cloves garlic, minced; Flaky sea salt (for topping)

Jump to Recipe· 4.8 from 16 reviews

If you’re searching for a fresh, utterly addictive twist on classic Italian bread, these Golden Crust Garlic Rosemary Focaccia Muffins are about to become your new obsession. Imagine all the tender, pillowy texture, the infusion of olive oil, and aromatic rosemary you love in focaccia, wrapped up conveniently in handheld forms—perfect for snacking, sharing, or entertaining. This recipe yields 12 1x, so whether you’re keeping a few for yourself or setting out a basketful for friends, there’s plenty to go around.

Ingredients You’ll Need

You’ll be amazed at how just a few simple ingredients transform into something so deeply flavorful. Each item in this recipe plays a special role—bringing structure, richness, lift, and of course, pockets of punchy garlic and herb throughout every single muffin.

All-purpose flour: The backbone for structure, giving the muffins their soft-yet-sturdy crumb.
Sugar: Just a touch to encourage yeast activity and balance out the flavors.
Instant yeast: Fast-acting, it lifts the dough for a light, fluffy texture with minimal fuss.
Salt: Elevates every other ingredient while adding complexity.
Warm water (about 110°F): Starts the yeast working, creating the perfect environment for a good rise.
Olive oil: Deeply flavors the dough and adds that classic, glossy golden crust; don’t be afraid to be generous!
Fresh rosemary (finely chopped): For a piney, herbal fragrance throughout—sub in dried if you must, but the fresh stuff truly shines.
Garlic (minced): Minced fresh for sweet, aromatic depth that infuses every bite.
Flaky sea salt (for topping): Adds that final, irresistible crunch and pop of brininess on top.

How to Make 12 1x

Step 1: Mix Dry Ingredients

Begin with a large mixing bowl and combine your flour, sugar, instant yeast, and salt. Stir them together so they’re evenly distributed—this ensures your 12 1x batch will rise beautifully and every muffin is seasoned just right.

Step 2: Add Wet Ingredients

Make a well in the center of your dry mix and pour in the warm water along with the olive oil. Use a sturdy wooden spoon or your clean hands to bring everything together until you have a soft dough, perfect for building the chewy foundation that makes 12 1x so special.

Step 3: Knead the Dough

Turn the dough out onto a lightly floured surface and get hands-on—knead for 6 to 8 minutes until it’s smooth and elastic. This step gives your muffins that lovely open crumb and just the right amount of chew.

Step 4: Let It Rise

Place the kneaded dough in a lightly oiled bowl, cover it with a towel, and set it somewhere warm. Allow it to rise for 45 minutes (or until doubled in size). This is the moment when the yeast transforms your dough into the fluffy focaccia base that defines 12 1x.

Step 5: Add Flavor

Gently punch down the dough to release the air, then fold in your finely chopped garlic and rosemary until the flavors are dotted throughout. Mixing gently ensures every muffin is laced with fragrant, garlicky flecks.

Step 6: Prepare Muffin Tin

Generously brush a 12-cup muffin tin with olive oil. Split your dough into 12 equal portions, shape each into a rough ball, and place in the tin. Lightly press each ball to flatten—this gets them ready for that signature focaccia rise and gives the 12 1x their unique shape.

Step 7: Second Rest

Let your shaped dough rest in the tin for another 20 minutes while your oven preheats to 400°F (200°C). This helps the 12 1x finish blossoming and guarantees a tender, airy crumb.

Step 8: Oil and Salt

Brush each muffin generously with olive oil and sprinkle with flaky sea salt. This step is the secret to that crispy crust and irresistibly savory finish you crave with 12 1x.

Step 9: Bake

Bake on the oven’s middle rack for 20–22 minutes, until the muffins are golden and the edges are lightly crispy. Your kitchen will smell incredible, and you’ll be dreaming of that first bite!

Step 10: Cool and Serve

Let the muffins rest in the tin for five minutes (they’ll release more easily this way). Transfer to a wire rack and let them cool for another 5–10 minutes before serving. The waiting is tough, but the payoff is huge—you’ve just made classic focaccia in the fun form of 12 1x!

How to Serve 12 1x

Garnishes

Try finishing these muffins with a mist of extra-virgin olive oil, a fresh sprig of rosemary, or a dusting of parmesan. Each addition amps up the flavor and ties together all the best elements of the 12 1x.

Side Dishes

Serve your 12 1x alongside creamy tomato soup, vibrant salad greens, or a robust antipasto platter. Their savory, herbaceous profile makes them the ultimate companion to a cozy meal or a fresh lunch spread.

Creative Ways to Present

Arrange the muffins on a rustic wooden board, nestle them in a linen-lined basket, or spear them with small rosemary sprigs for a clever party-ready presentation. The compact size of 12 1x makes them perfect for picnics, potlucks, and holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Let any leftover 12 1x cool completely before storing them in an airtight container at room temperature for up to 2 days. They stay delightfully soft and aromatic for easy grab-and-go snacking.

Freezing

Once cooled, pop the muffins into a freezer-safe bag or container and freeze for up to 2 months. When you need a taste of fresh-baked comfort, just grab a 12 1x straight from the freezer—no need to thaw for long.

Reheating

For best results, warm your muffins in a 350°F oven for 5–8 minutes, or microwave gently in short bursts. This revives their crust and texture, making your 12 1x taste like they’ve just come out of the oven.

FAQs

Can I make 12 1x ahead of time?

Absolutely! You can make the dough the night before and refrigerate it after the first rise. Just bring it back to room temperature before shaping and baking the muffins for that perfect, fluffy result.

What can I use instead of fresh rosemary?

If fresh rosemary isn’t on hand, dried rosemary works well—just use about one-third the amount. You can also experiment with other herbs like thyme or sage to give your 12 1x a different vibe.

Can I double the recipe for a larger batch?

Definitely. If you need more than 12 1x—for a party or big family meal—simply double all the ingredients and use a second muffin tin or bake in batches. The more, the merrier!

Why did my muffins turn out dense?

Dense muffins usually mean the dough didn’t rise long enough or the yeast was expired. Always check your yeast’s date and make sure your dough almost doubles during rising to guarantee maximum fluffiness for your 12 1x.

What’s the best way to reheat 12 1x for the best texture?

A quick spin in a preheated oven is ideal—this revives the golden crust and warms the garlic and rosemary flavors through. For a super-soft muffin, you can also use a damp paper towel in the microwave, but oven is my personal favorite!

Final Thoughts

Whether you’re a seasoned baker or just looking for a fun, fail-proof bread project, these Golden Crust Garlic Rosemary Focaccia Muffins deliver every time. I can’t wait for you to experience the magic of Golden Crust Garlic Rosemary Focaccia Muffins —give this recipe a try and let it bring a little extra warmth to your table!