Name: matoes or olives for Mediterranean flair 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·5 from 20 reviews

Golden crust garlic rosemary focaccia muffins are the homemade treat you never knew you needed—crisp edges, pillowy centers, and a glorious infusion of fresh rosemary, roasted garlic, and heavenly olive oil in every bite. Whether you enjoy them warm from the oven or save them for later, they’re comforting yet sophisticated, and best of all, they’re incredibly versatile. Play with additions like sun-dried matoes or olives for Mediterranean flair to take your muffins to the next level, making every batch uniquely yours.

matoes or olives for Mediterranean flair Recipe - Recipe Image

Ingredients You’ll Need

These focaccia muffins require only a few classic pantry staples and some fresh aromatics, but don’t underestimate their power! Each ingredient brings its own shine, building layers of beautiful flavor, texture, and color that will make your kitchen smell like a Tuscan bakery.

All-purpose flour: Forms the base structure of your muffins, giving them their tender but chewy crumb.
Instant yeast: Your shortcut to a quick rise and that airy, light texture in every bite.
Salt: Essential for rounding out flavors and giving the dough character.
Warm water (110°F): Activates the yeast and brings everything together into a beautifully supple dough.
Olive oil: The heart and soul of focaccia—gives richness, moisture, and a gorgeous golden crust.
Garlic (minced): Fresh garlic punches up every mouthful with savory, aromatic depth.
Fresh rosemary (finely chopped): Earthy and woodsy, rosemary is classic for focaccia’s signature flavor profile.
Flaky sea salt: Sprinkled on top for pops of texture and salinity.
Black pepper: Just a pinch for subtle warmth without overwhelming the herby garlic notes.
Optional: Grated Parmesan: For those who love a nutty, umami finish—so good!
Optional: Red pepper flakes: Adds a gentle kick for spice lovers.
Optional: Sun-dried matoes or olives for Mediterranean flair: The wild cards—fold these in or scatter on top for a burst of color and briny goodness.

How to Make matoes or olives for Mediterranean flair

Step 1: Prepare the Dough

Start by grabbing a large mixing bowl. Combine your flour, instant yeast, and salt, stirring everything so it’s evenly distributed. Pour in the warm water and olive oil, then stir with a wooden spoon (or your hand if you don’t mind getting a little messy) until a shaggy dough forms. Now for the magic—knead it on a floured surface for 6 to 8 minutes, working until it feels smooth and elastic. Transfer the dough into an oiled bowl, cover with a clean towel, and let it rest for about an hour, or until it’s doubled in size and begging to be shaped.

Step 2: Prepare the Muffin Pan

Preheat your oven to 375°F (190°C) so it’s nice and hot when your dough is ready. Meanwhile, take a 12-cup muffin tin and grease each cup generously with olive oil or nonstick spray. This little touch guarantees you’ll get that signature golden crust on each muffin.

Step 3: Shape the Muffins

Once your dough has risen, give it a gentle punch down—it’s oddly satisfying! Divide the dough into 12 equal pieces (a kitchen scale makes this exact, but eyeballing works, too). Shape each piece into a smooth ball and nestle it into the greased muffin cups. Cover once more with a towel and rest for 20 minutes; this lets the dough puff up and relax a bit before baking.

Step 4: Add the Toppings

In a small bowl, stir together the minced garlic, chopped rosemary, olive oil, flaky sea salt, and black pepper. If you’re feeling adventurous, now’s the moment to sprinkle in grated Parmesan, a pinch of red pepper flakes, or your favorite sun-dried matoes or olives for Mediterranean flair. Using your fingers, press deep dimples into each muffin dough ball—this not only looks rustic and charming, but also helps catch the topping mixture you’ll spoon over each one.

Step 5: Bake to Perfection

Slide your muffin tin into the oven and bake for 20 to 25 minutes, or until the tops are deeply golden and irresistibly crisp. Let them cool in the pan for a few minutes (trust me, it’s worth the wait), then gently lift each muffin out. They’re fantastic warm, but equally lovely at room temperature—ideal for busy days or impromptu gatherings.

How to Serve matoes or olives for Mediterranean flair

Garnishes

For a finishing touch, drizzle extra olive oil over the muffins and sprinkle more chopped rosemary or a final flurry of flaky sea salt. If you included matoes or olives for Mediterranean flair, a scatter of fresh basil or crumbled feta makes them pop even more. Freshly cracked black pepper elevates the aroma right before serving.

Side Dishes

These muffins are beyond versatile. Pair them with a vibrant green salad tossed with lemon juice, or serve alongside classic Italian dishes such as tomato soup or a creamy risotto. For Mediterranean flair fans, plate them with a platter of marinated matoes or olives for Mediterranean flair, fresh mozzarella, and roasted veggies—the perfect light lunch or appetizer spread!

Creative Ways to Present

Stack them artfully on a large wooden board with clusters of matoes or olives for Mediterranean flair and fresh herbs for a gorgeous centerpiece. Use a small bread basket lined with a linen towel for a cozy touch at brunch. For parties, slice each muffin in half and fill with soft cheeses, roasted peppers, or deli meats to create the ultimate focaccia sliders.

Make Ahead and Storage

Storing Leftovers

To keep your focaccia muffins as fresh as possible, let them cool completely then store in an airtight container at room temperature for up to 2 days. Thanks to the olive oil, they stay remarkably moist and flavorful. If you went heavy on the matoes or olives for Mediterranean flair, refrigerate for longer storage to prevent any spoilage.

Freezing

These muffins freeze beautifully! Once cooled, pop them in a zip-top freezer bag and lay flat in the freezer—they’ll keep for up to 2 months. To make individual servings easier, wrap each muffin in plastic wrap before freezing. Even those made with matoes or olives for Mediterranean flair hold up incredibly well after thawing.

Reheating

For best results, reheat muffins in a 350°F (175°C) oven for about 8–10 minutes to restore their crispy crust, or briefly in a toaster oven. The microwave works in a pinch, but the texture won’t be quite as perfect. If you’ve included matoes or olives for Mediterranean flair, keep a close eye when reheating so their flavors stay bright and fresh.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! Just dissolve the active dry yeast in your warm water and let it stand for about 5 minutes until it’s foamy before mixing with flour and salt. This activates the yeast and helps ensure you get that signature lift and airy texture.

Do I have to use fresh rosemary, or can I substitute dried?

Fresh rosemary really shines here, bringing out the earthy, aromatic quality that makes focaccia special. However, in a pinch, you can use half the amount of dried rosemary—just remember it’s more potent, so a light hand is key.

Can I make these muffins gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Results can vary a little depending on the flour brand, but the olive oil and toppings like matoes or olives for Mediterranean flair help keep them moist and full of flavor.

What’s the best way to incorporate Parmesan, red pepper, or matoes or olives for Mediterranean flair?

You can simply sprinkle these additions right on top along with the garlic and rosemary mixture, or gently fold them into the dough before shaping into muffins. The choice is yours—you’ll get delicious pops of flavor either way!

Can I double the recipe for a crowd?

Definitely—just double all the ingredients and use two muffin pans, or work in batches. These crowd-pleasers disappear quickly, especially when you include generous helpings of matoes or olives for Mediterranean flair in the mix.

Final Thoughts

There’s truly something magical about transforming simple ingredients into a batch of golden crust garlic rosemary focaccia muffins. Once you give them a try—with your signature mix of matoes or olives for Mediterranean flair—you’ll find yourself baking them again and again. Share them with friends or family and don’t be surprised when everyone asks for your recipe!