If you’ve ever found yourself tearing off a corner of focaccia, dipping it into warm soup, and thinking, “I wish I could have a whole tray of this… but in muffin form,” then friend, you’re in for a treat. These Golden Crust Garlic Rosemary Focaccia Muffins are everything we love about traditional focaccia—crisp edges, fluffy centers, and those irresistible rosemary-garlic flavors—baked into perfectly portioned, muffin-sized bites.

I first tried these out on a whim one rainy Sunday afternoon when my family was craving something cozy but not too heavy. I had soup simmering on the stove, a bundle of rosemary on the counter, and a muffin tin begging to be used for something other than banana bread. Let’s just say—these little golden pillows disappeared faster than I could blink, and they’ve become a repeat request ever since.

There’s something about the format that makes these so much fun. They’re easy to grab and go, perfect for entertaining, and just the right size for dunking. Plus, they look downright adorable on a serving board next to a bowl of marinara or a warm autumn soup.

Alright, let’s get into the recipe—because I know you’re already dreaming of that golden crust and herby aroma wafting from the oven.

Ingredients You’ll Need:

1 cup warm water (about 110°F)
2 ¼ teaspoons active dry yeast
1 tablespoon sugar
2 ½ cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil, plus more for greasing and brushing
1 teaspoon chopped fresh rosemary, plus extra for topping
2 garlic cloves, minced
Flaky sea salt, for topping

STEPS: Getting Started with the Dough

1. Activate the Yeast

Let’s begin by waking up that yeast! In a large mixing bowl, combine 1 cup of warm water, active dry yeast, and sugar. Give it a gentle stir and let it sit for 5 to 10 minutes, or until it looks foamy on top. That foam is your green light that the yeast is alive and ready to work its magic.

Tip: If your yeast doesn’t foam up, your water may have been too hot (or not warm enough), or the yeast might be expired. Don’t skip this step—it’s key to getting that rise!

2. Mix Up the Dough

Next, stir in the flour and salt. Then add in 3 tablespoons of olive oil, your chopped rosemary, and the minced garlic. Mix everything together until you get a sticky, shaggy dough.

This dough is supposed to be sticky, so don’t worry if it looks a bit messy! That’s the secret to its soft, airy interior.

3. Let It Rise

Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot for about 1 hour, or until it has doubled in size. You can place it near a sunny window or even inside your (turned-off) oven with the light on for gentle warmth.

STEPS: Prep the Muffin Tin

4. Get Your Muffin Pan Ready

While the dough is rising, generously grease a 12-cup muffin pan with olive oil. And I do mean generously—this helps create that signature crispy crust all around the edges.

Tip: Don’t skimp on the oil here! It’s what gives these muffins their golden, crunchy base and helps them release from the pan with ease.

5. Portion the Dough

Once your dough has risen, it’s time to portion it out. This is where things can get a little sticky (literally), so here’s a handy trick: lightly oil your hands before handling the dough. Then, divide the dough evenly among the muffin cups, filling each one about halfway.

Don’t worry if they don’t look perfect—this rustic look is part of the charm!

6. Second Rise

Cover the muffin tin loosely and let the dough rise again for 20 to 30 minutes. You’re looking for the dough to puff up slightly. Meanwhile, preheat your oven to 400°F so it’s ready to go once your muffins have had their rest.

Welcome back! If your kitchen is already smelling like warm garlic and rosemary, you’re definitely doing things right. In Part 1, we covered the dough, the first rise, and how to get those muffin tins prepped and filled. Now it’s time to bring these golden beauties to life with some olive oil love, flaky sea salt, and a quick trip into the oven.

What I especially love about this recipe is how it delivers that same chewy, flavorful experience of traditional focaccia—but in a format that’s way easier to serve (and way more fun to eat). Whether you’re planning a cozy dinner or need a showstopper for your next brunch, these muffins check every box.

Let’s pick up where we left off and finish baking!

STEPS: Final Prep Before Baking

7. Add the Signature Focaccia Toppings

Now that the dough has puffed up in your muffin tin, it’s time to create those classic focaccia dimples and dress things up a bit. Start by drizzling olive oil over the tops of each muffin. Be generous—the olive oil is what gives focaccia that rich, golden crust.

Then, using your fingertips, gently press into the tops of the dough to create little indentations—just like you would with a traditional focaccia loaf. This is a key step to helping the oil and toppings settle into the dough.

Finally, sprinkle the tops with extra rosemary and a good pinch of flaky sea salt. If you’re feeling adventurous, you could also add:

A pinch of crushed red pepper flakes for a spicy kick
A light dusting of grated Parmesan
A few chopped olives or sun-dried tomatoes

But don’t overdo it—these muffins shine on their own just fine!

STEPS: Baking Time

8. Into the Oven

Bake the muffins in a preheated 400°F oven for 18 to 22 minutes, or until the tops are beautifully golden brown and the edges look crisp. Every oven runs a little differently, so start checking around the 18-minute mark. You’re looking for:

A nice golden top
Crisp edges that pull away slightly from the pan
A hollow sound when you tap the top of a muffin

Tip: If you want a slightly softer crust, go with the shorter bake time. If you love that crispy edge, let them go the full 22 minutes.

STEPS: Let Them Cool (Just a Little)

9. Cooling and Removing from the Pan

Let the muffins cool in the pan for 5 minutes—just enough time for them to firm up slightly and pull away from the sides. Then use a butter knife or small offset spatula to gently lift them out.

They’ll be warm, golden, and just about impossible to resist. But trust me, they taste even better after resting for a few minutes so the flavors can settle.

Tips & Variations: Make Them Your Own

These muffins are pretty perfect as-is, but I always like to leave a little room for creativity. Here are a few ways you can change things up depending on your mood (or your pantry):

Cheesy Upgrade: Add shredded mozzarella or grated Parmesan into the dough, or sprinkle on top before baking.
Olive + Herb: Fold in chopped Kalamata olives and a mix of Italian herbs for a Mediterranean twist.
Onion Lovers: Sauté finely chopped shallots or red onion until caramelized and mix into the dough before the first rise.
Mini Pizzas: Add a slice of cherry tomato and a few sprinkles of mozzarella to the tops before baking.

And yes—these muffins also freeze like a dream. Let them cool completely, pop them into a freezer bag, and store for up to one month. When you’re ready to enjoy, reheat in a 350°F oven for about 8–10 minutes until warmed through and re-crisped.

We’ve mixed, we’ve risen, we’ve baked—and hopefully by now, your kitchen smells like a cozy Italian bakery. These Golden Crust Garlic Rosemary Focaccia Muffins are one of those recipes that feels fancy but is secretly super easy. And while they look impressive on a serving board or tucked into a bread basket, they’re also great for everyday snacking (speaking from experience here).

Before we wrap things up, let’s cover some frequently asked questions. Whether you’re a first-time focaccia baker or just wondering how to tweak this recipe to suit your needs, I’ve got you covered.

FAQ: Your Focaccia Muffin Questions, Answered

1. Can I make the dough ahead of time?

Absolutely! You can make the dough up to 24 hours in advance. After the first rise, cover it tightly and place it in the fridge. Let it come back to room temperature before shaping and proceeding with the second rise.

2. Can I use instant yeast instead of active dry yeast?

Yes, you can. Just skip the proofing step (no need to let it sit with warm water and sugar). Mix everything together and continue with the recipe as written. Your rise time may be slightly faster, so keep an eye on it.

3. What’s the best way to store leftover muffins?

Store any leftovers in an airtight container at room temperature for up to 2 days. To refresh, pop them in a 350°F oven for 5–7 minutes to bring back the crisp crust.

4. Can I freeze these focaccia muffins?

Definitely! Let them cool completely, then freeze in a zip-top bag or airtight container for up to a month. Reheat from frozen in a 350°F oven for about 10–12 minutes.

5. My dough was really sticky—is that normal?

Yes, focaccia dough is supposed to be sticky! It helps create that soft, airy crumb. If it’s too hard to work with, lightly oil your hands or the spoon you’re using. Avoid adding too much extra flour or you’ll lose that fluffy texture.

6. What should I serve these with?

These muffins pair beautifully with soups, stews, salads, or pasta dishes. Try them alongside tomato basil soup, a hearty beef stew, or even dipped into olive oil and balsamic vinegar for a simple appetizer.

7. Can I make them gluten-free?

This recipe hasn’t been tested with gluten-free flour, but if you have a 1:1 gluten-free baking blend designed for yeast breads, it’s worth a try. Just keep in mind the texture may be a bit different.

Conclusion: The Perfect Bite of Rustic Comfort

There’s something incredibly satisfying about pulling one of these warm focaccia muffins from the pan, watching the steam rise as you break it open, and tasting that perfect combination of garlic, rosemary, and olive oil in every bite. They’re rustic, flavorful, and versatile enough to show up at any meal.

Whether you’re serving them at a dinner party, packing them in a lunchbox, or sneaking one as a midnight snack (guilty), they never disappoint. And because they’re so simple to make, they’re a great way to introduce yourself—or someone else—to the joy of baking homemade bread.

I’d love to hear how yours turn out! If you try this recipe, let me know what variations you played with or how you served them. Parmesan on top? A little red pepper flake? Maybe even a mini sandwich? Share your take in the comments—I’m always looking for new twists!

Golden Crust Garlic Rosemary Focaccia Muffins

Author: David

Print Recipe

Description

Golden Crust Garlic Rosemary Focaccia Muffins are a delicious twist on classic focaccia bread, baked in muffin form for perfect individual servings. These muffins have a fluffy, airy interior and a crisp, golden crust, infused with fragrant rosemary and garlic. They’re ideal as a side for soups and salads, or as a flavorful snack on their own. Brushed with olive oil and sprinkled with sea salt, they bring all the rustic charm of traditional focaccia with a fun and portable presentation.

Ingredients

Scale

1 cup warm water (about 110°F)

2 ¼ teaspoons active dry yeast

1 tablespoon sugar

2 ½ cups all-purpose flour

1 teaspoon salt

3 tablespoons olive oil, plus more for greasing and brushing

1 teaspoon chopped fresh rosemary, plus extra for topping

2 garlic cloves, minced

Flaky sea salt for topping

Instructions

In a large bowl, combine warm water, yeast, and sugar. Let the mixture sit for 5 to 10 minutes until foamy, indicating the yeast is active.

Stir in the flour and salt, followed by olive oil, rosemary, and garlic. Mix until a sticky dough forms. Cover the bowl with a clean towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

Grease a 12-cup muffin pan generously with olive oil. Divide the dough evenly among the cups, filling each about halfway. The dough will be sticky, so lightly oiling your hands will help.

Cover the muffin pan and let the dough rise again for 20 to 30 minutes, until slightly puffed.

Preheat the oven to 400°F. Drizzle the tops of the muffins with olive oil, press your fingertips gently into each to create dimples, and sprinkle with extra rosemary and flaky sea salt.

Bake for 18 to 22 minutes, or until the tops are golden brown and the edges are crisp. Let cool slightly before removing from the pan.

Notes

These focaccia muffins are best enjoyed warm but can be stored in an airtight container for up to two days. Reheat in the oven to refresh the crust. You can customize them with toppings like grated Parmesan, olives, or sun-dried tomatoes. For a softer texture, reduce the baking time slightly. These also freeze well and can be thawed and warmed as needed.