Focaccia has its roots in ancient Mediterranean cuisine, particularly in Roman times when flatbreads were cooked on hot stones or in hearths. Its name is derived from the Latin word “focus,” meaning “hearth” or “place for baking.” Traditionally baked as a large flat loaf, focaccia evolved through the centuries into regional varieties across Italy, such as the olive-oil rich Ligurian style or the onion-topped Pugliese version. The muffin-style presentation is a modern twist, inspired by the demand for more convenient, individual servings that are easy to serve at gatherings, pack in lunches, or enjoy on-the-go. Garlic and rosemary have long been classic companions to focaccia due to their strong, aromatic qualities that enhance the bread’s subtle yeastiness, creating a savory profile that’s both rustic and satisfying.
Ingredients Breakdown
2 cups all-purpose flour – the backbone of your muffins, providing structure and softness
1 cup warm water (around 110°F/45°C) – activates the yeast and helps form the dough
1 packet (2 ¼ tsp) active dry yeast – leavens the muffins, creating lightness and air pockets
2 tbsp olive oil (plus more for greasing and drizzling) – adds richness and moisture, and creates the signature golden crust
1 tsp sugar – feeds the yeast and helps browning
1 tsp salt – enhances overall flavor and balances the sweetness
3 cloves garlic, finely minced – infuses a deep savory taste throughout the muffins
1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary) – adds piney, earthy notes
Optional toppings: flaky sea salt, extra rosemary sprigs, grated parmesan
Step-by-Step Recipe
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until frothy. This means the yeast is alive and ready to work.
- Mix the Dough: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture and 2 tablespoons of olive oil. Stir until a shaggy dough forms.
- Knead: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes on medium speed.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil.
- Add Garlic and Rosemary: Punch down the risen dough and gently knead in the minced garlic and chopped rosemary until evenly distributed.
- Shape Muffins: Divide the dough into 12 equal pieces and roll into balls. Place each ball into a muffin cup.
- Second Rise: Let the dough rest in the tin for another 15–20 minutes to puff slightly.
- Add Toppings: Drizzle olive oil over each muffin, sprinkle with flaky sea salt, and add extra rosemary or parmesan if desired.
- Bake: Bake for 18–22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let muffins cool slightly before removing from the tin. Serve warm or at room temperature.
Tips for the Perfect Muffins
Use high-quality olive oil for authentic flavor. Ensure your yeast is fresh and active; if it doesn’t bubble after 10 minutes, start over. For extra fluffiness, allow for the full first rise, and don’t skip the second short rise. Grease the muffin tin thoroughly to prevent sticking and to help create a crispy outer edge. If you prefer a chewier texture, use bread flour instead of all-purpose flour. Always measure your flour using the spoon-and-level method to avoid packing in too much, which can lead to dry muffins.
Variations and Customizations
Cheesy Focaccia Muffins: Add ½ cup grated mozzarella or cheddar into the dough and top with parmesan before baking. Olive and Sundried Tomato: Fold in chopped kalamata olives and sundried tomatoes for a Mediterranean twist. Spicy Kick: Add red pepper flakes or minced jalapeño to the dough. Sweet-Savory: Try caramelized onions and a hint of honey with goat cheese on top. Herbed Blend: Mix in thyme, oregano, or basil along with or instead of rosemary. Whole Wheat: Replace up to half the flour with whole wheat for a nuttier taste and more fiber. Vegan: These are already naturally vegan—just skip any optional cheese.
Health Considerations and Nutritional Value
These muffins are made with simple ingredients and no refined preservatives, making them a cleaner alternative to store-bought bread products. Each muffin is approximately 120–150 calories, depending on toppings. Olive oil provides heart-healthy fats and garlic offers antimicrobial and anti-inflammatory benefits. Whole wheat flour or added seeds can boost fiber and protein content. However, those watching their sodium intake should limit added salt and cheese toppings. If gluten-sensitive, use a gluten-free flour blend with added xanthan gum to mimic elasticity. To reduce calories, consider using less oil or substituting with plain Greek yogurt in part.
FAQ
Can I freeze these muffins? Yes, let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven or microwave.
Can I make them ahead of time? Yes, prepare the dough the day before and store it in the refrigerator after the first rise. Bring to room temperature before shaping.
Can I make these without a muffin tin? Yes, shape the dough into balls and place on a parchment-lined baking sheet, spacing them apart like mini rolls.
What’s the texture like? These muffins are soft inside with a slightly crispy, golden exterior—fluffier than flat focaccia but still rich in flavor.
How can I make them gluten-free? Use a 1:1 gluten-free baking flour blend and check that your yeast and other ingredients are certified gluten-free.
Can I use instant yeast? Yes, you can skip the proofing step and mix it directly into the flour, though proofing gives a better flavor.
Easy Garlic Rosemary Focaccia Muffins: A Simple Recipe for Maximum Flavor
Ingredients
- 2 ½ cups of all-purpose flour
- 1 packet 2 ¼ teaspoons of active dry yeast
- ¾ cup of warm water about 110°F
- 3 tablespoons of olive oil plus more for brushing the tops
- 2 cloves of garlic finely minced
- 2 teaspoons of freshly chopped rosemary
- 1 teaspoon of salt
- ½ teaspoon of ground black pepper optional
- 1 teaspoon of granulated sugar
- Flaky sea salt for topping
- Grated Parmesan cheese optional, for garnish
Instructions
- Activate the yeast: In a small bowl, combine the warm water, yeast, and sugar. Allow it to sit for 5 to 10 minutes until it becomes frothy and bubbly.
- Prepare the dough: In a large mixing bowl, add the flour, salt, black pepper, minced garlic, chopped rosemary, the activated yeast mixture, and 2 tablespoons of olive oil. Stir until a dough begins to come together.
- Knead the dough: Transfer the mixture to a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
- Let it rise: Place the dough into a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Form the muffins: After the dough has risen, divide it into 12 equal pieces. Roll each piece into a ball and place them into a greased muffin tin.
- Rise again: Cover the muffin tin and let the dough rest for another 30 minutes to rise further.
- Bake the muffins: Preheat your oven to 375°F (190°C). Brush the tops of the dough with olive oil and sprinkle with extra rosemary, flaky sea salt, and Parmesan cheese if using. Bake for 20 to 25 minutes, or until the tops are golden brown.
- Cool and enjoy: Allow the muffins to cool slightly before removing them from the tin and serving warm or at room temperature.
Notes
To achieve a crispier top, place the muffins under the broiler for 1–2 minutes at the end of baking.
Store any leftover muffins in an airtight container at room temperature for up to 2 days.