Garlic Rosemary Focaccia Muffins

Garlic rosemary focaccia muffins are my answer for when you crave the flavor of classic focaccia but want that grab—and—go ease. These muffins burst with herb—infused olive oil and have crisp golden tops with chewy centers. They are a favorite for busy weeknights or sharing at a potluck table. Every time I bake a batch, the kitchen fills with the warm smell of roasted garlic and fresh rosemary.

I was first inspired to make these during a family brunch when I ran out of bread but had pizza dough on hand. Since then my friends keep requesting them whenever they visit.

Ingredients

• Store—bought pizza dough: Brings structure and airiness at a fraction of the effort. Avoid dough that is too cold to keep it soft and easy to shape.
• Olive oil: Drives the entire flavor and moisture so use extra—virgin for the best aroma and finish.
• Fresh garlic: Offers a depth you cannot get from powder and mincing it evenly prevents burnt bits.
• Rosemary: Gives the signature garden fragrance. Use fresh sprigs and chop finely to distribute flavor throughout each muffin.
• Flaky salt: Tops it off and adds a pop of texture. Choose finishing salts like kosher or a specialty version to make each bite more impressive.

Instructions

Warm and Divide the Dough:

Let your pizza dough sit out on the counter until it loses its chill. Carefully cut into twelve pieces. Do not knead or stretch too much or else you will squeeze out the air that makes focaccia light.

Oil the Muffin Tin:

Pour about a teaspoon of olive oil into each well of your muffin pan. Swirl to coat every surface because this helps prevent sticking and adds golden edges.

Shape and Rest:

Gently roll each dough piece into a loose round shape. Drop into the muffin cups. Cover with a towel and leave to rest while you preheat your oven so they rise just a little more softness.

Infuse Herb—Garlic Oil:

Heat your remaining olive oil until it shimmers. Take it off the heat and immediately stir in the minced garlic and rosemary. This ensures the garlic flavor blooms without burning. Spoon this mixture over your dough pieces so the oil can seep in.

Dimple the Dough:

Oil your fingertips and gently press deep dimples into each dough ball. This is how you create those signature focaccia pockets for the oil and herbs to nestle inside.

Sprinkle with Salt and More Herbs:

Dust a pinch of flaky salt over each muffin. Lightly press loose pieces of herb or garlic into the dough dimples so nothing sits loose.

Bake to Golden Perfection:

Move the tray to your oven and bake for up to sixteen minutes. Keep an eye out. If you notice the tops are coloring too quickly, tent them with foil so the bottoms finish baking.

Finish for Shine:

As soon as they come out, brush with a little melted butter if you want even more richness and sparkle. Add another short scatter of flaky salt while still hot for extra crunch.

Rosemary always makes me think of my grandmother who grew a huge bush near her back door. That fresh earthy aroma will always remind me of her kitchen on Sunday afternoons as she tossed herbs into bread dough by hand.

Storage and Leftover Tips

Focaccia muffins keep well in an airtight container for two days on the counter. For longer storage, freeze individually and rewarm in a toaster oven for best texture. Avoid the microwave so the tops stay crisp. If the muffins get a little stale, slice in half and toast as bread dippers. I find day—old muffins even better with soup.

Easy Ingredient Swaps

You can swap thyme or oregano for rosemary for a twist on the herby flavor. Roasted shallots work as a wonderful substitute if you do not have garlic. If pizza dough is not available, try with homemade no—knead bread dough for a similar effect. One friend uses this method to sneak in chopped olives or sundried tomatoes for an extra Mediterranean punch.

Perfect Ways to Serve This

Pair warm muffins with tomato soup or minestrone for a comforting cold day meal. Split and fill with roasted vegetables and cheese as an easy lunch. Add to any appetizer board alongside cheeses and marinated olives. My favorite is to eat them straight out of the oven with a swipe of salted butter.

The Story Behind This Recipe

On a chilly Saturday, my kids wanted focaccia but I wanted individual servings for their lunchboxes. I improvised with muffin tins and everyone raved over the results. Now it is a weekend ritual. The best part is watching the bubbling olive oil in each muffin as they bake.

Adapting for Every Season

Use basil in summer or sage in autumn for seasonal flavor spins. Lemon zest alongside rosemary adds brightness for spring. For winter, a blend of herbs and finely diced sun—dried tomatoes gives depth. This recipe happily welcomes whatever fresh garden finds you bring to the mix.

Helpful notes

Letting dough come to room temperature makes shaping much easier Pressing deep dimples is the secret to signature focaccia texture Do not skimp on olive oil for maximum moistness and flavor

What People Are Saying

Everyone comes back for seconds and even asks for the recipe. People love the crunchy tops and tender centers. The scent of garlic and rosemary always has folks hovering in the kitchen before they are even out of the oven.

Freezer Meal Conversion

To freeze, allow muffins to cool completely. Wrap each in foil or a reusable bag. Thaw overnight or reheat from frozen in the oven at 350 until warmed through. They make fantastic additions to any make—ahead meal plan.

Try these muffins warm and you will see why they disappear so quickly. They are simple, fragrant, and sure to become a staple in any kitchen.

Recipe Q&A

→ Can I use homemade dough?

Yes, homemade dough works well. Ensure it’s airy and not overhandled for the best texture.

→ What can I substitute for fresh rosemary?

Dried rosemary or other woody herbs like thyme can also add a savory note if fresh isn’t available.

→ Is it important to use flaky salt?

Flaky salt enhances the finish and adds crunch, but regular kosher salt is a fine alternative.

→ Do I need to proof the dough in the muffin tins?

Yes, allowing the dough to rest in the tins helps create a light, airy crumb.

→ How can I store leftovers?

Cool completely, then keep in an airtight container for up to 2 days. Reheat briefly for best flavor.