Golden Crust Garlic Rosemary Focaccia Muffins – A Cozy, Savory Twist on Classic Bread

Golden Crust Garlic Rosemary Focaccia Muffins are not just bread—they’re a memory you can bite into. Think of the savory scent of garlic and rosemary drifting from the kitchen, the golden crackle of fresh olive oil on warm dough, and the comforting feeling of tearing into a muffin that’s both airy and crisp. These focaccia muffins have become a beloved staple in my kitchen, born from a desire to combine the rustic warmth of Italian focaccia with the ease and charm of individual servings.

It all started during a chilly October evening when a friend brought over her version of mini focaccias. That evening turned into a small indoor picnic—just us, thick soups, a little music, and those irresistible little breads. I adapted her idea, refining it over time until I landed on these golden gems. They’re now a Sunday tradition, often baked ahead and gently rewarmed, nestled beside steaming bowls of tomato soup or hearty lentil stew.

What I love most is how these muffins bring people together. Whether you’re making them for a festive family dinner, a cozy weekend brunch, or as a homemade gift wrapped in parchment and twine, Golden Crust Garlic Rosemary Focaccia Muffins always steal the spotlight.

Why You’ll Love This Recipe

• Individual portions: Perfect for entertaining or lunchboxes.
• Crowd-pleaser: Fragrant garlic and rosemary flavors appeal to nearly everyone.
• Satisfying contrast: Crispy, golden edges give way to pillowy centers.
• Freezer-friendly: Make ahead and freeze for quick meals or snacks.
• Customizable: Add toppings like cherry tomatoes, caramelized onions, or olives.

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INGREDIENTS YOU’LL NEED:

• 2 cups (250 g) all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 1 tsp honey
• 1¼ cups (300 ml) warm water
• 2 tsp sea salt
• ¼ cup (60 ml) extra-virgin olive oil, divided

Topping:

• ⅓ cup (80 ml) extra-virgin olive oil
• 3 garlic cloves, finely minced
• 2–3 sprigs fresh rosemary, finely chopped
• Melted butter, for brushing
• Flaky sea salt, for sprinkling

HOW TO MAKE Golden Crust Garlic Rosemary Focaccia Muffins

STEP-BY-STEP INSTRUCTIONS:

Day 1 – Mix the Dough

1. In a large bowl, combine warm water, yeast, and honey. Stir gently and let sit for 5 to 10 minutes until the surface becomes foamy.
2. Add flour and salt, then stir to form a sticky dough. Drizzle in 2 tablespoons of olive oil and mix until the oil is incorporated.
3. Cover the bowl with plastic wrap or a damp towel and refrigerate overnight, or at least 8 hours. This slow proof enhances the flavor and texture.

Day 2 – Shape and Proof

4. Lightly oil your work surface and your hands. Transfer the dough and press it gently into a rectangle.
5. Divide into 12 equal pieces and gently shape each into a rough ball.
6. Place each piece into a well-oiled muffin tin. Cover loosely and let rise at room temperature for about 2 hours, until puffy and doubled in size.

Prepare the Garlic-Rosemary Oil

7. While the dough proofs, warm ⅓ cup olive oil in a small saucepan over medium heat. Once hot, remove from heat and stir in garlic and rosemary. Let sit to infuse.
8. Let the mixture cool—it should be warm but not hot when spooned over dough.

Bake the Muffins

9. Preheat oven to 450°F (230°C).
10. With oiled fingers, gently press dimples into the top of each muffin. Spoon the garlic-rosemary oil over each one.
11. Bake for 18–20 minutes, until deeply golden and crisp on top.
12. Remove from the oven, brush with melted butter, and sprinkle with flaky salt.

HELPFUL TIPS

• Use fresh rosemary for the best flavor—dried doesn’t have the same aroma.
• Avoid over-kneading; this dough loves to be handled gently.
• Muffin pans vary—if yours runs hot, check for doneness at 15 minutes.
• You can double the recipe for a crowd or halve it for a smaller batch.

DETAILS

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 10 hours (including overnight rise)
• Yield: 12 muffins
• Category: Bread
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Vegetarian

NOTES

• Try adding halved cherry tomatoes or olives on top before baking for added flavor.
• For a gluten-free version, use a 1:1 gluten-free flour blend, though texture may vary slightly.

NUTRITIONAL INFORMATION (per muffin)

• Calories: 180
• Carbs: 23g
• Fat: 8g
• Protein: 4g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS

Can I use instant yeast?
Yes! Instant yeast works the same way—no need to activate separately.

What if I forget to proof overnight?
You can let the dough rise at room temperature for 2–3 hours instead, though the flavor won’t be quite as deep.

Are these good for sandwiches?
Absolutely. Slice one horizontally and use it for mini sandwiches or sliders.

STORAGE INSTRUCTIONS

Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in freezer-safe bags. Reheat in a 375°F oven until warmed through.

Related Recipes

If you loved these, try:

• Garlic Rosemary Focaccia Muffins
• Savory Breakfast Pop Tarts
• Chocolate Peanut Butter Banana Stuffed French Toast
• Chocolate Croissant Breakfast Bake

CONCLUSION

Golden Crust Garlic Rosemary Focaccia Muffins aren’t just a recipe—they’re a reason to gather. They’re simple enough to make on a lazy weekend, yet impressive enough to grace a holiday table. Whether dipped in olive oil, paired with a comforting soup, or eaten straight from the pan, they’re little bites of pure comfort and flavor. Here’s to making more memories, one muffin at a time.