Name: Easy Garlic Rosemary Focaccia Muffins
Prep time: 1 h
Cook time: 20 min
Total time: 11 h
Cuisine: Italian
Ingredients: 1 packet active dry yeast; 1 tbsp honey; 1 1/4 cups warm water; 3 1/4 cups bread flour (or all-purpose flour); 1 tsp sea salt; 4 tbsp extra-virgin olive oil (divided); 2 tbsp melted butter; Finishing salt (e.g., fleur de sel); Rosemary Garlic Topping:; 2 tbsp extra-virgin olive oil; 1 tbsp fresh rosemary, minced; 2 garlic cloves, minced

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These mini focaccia muffins are soft inside with a golden, crispy crust, infused with fragrant garlic and rosemary—perfect as a side dish or snack I love to make for gatherings.

Why You’ll Love This Recipe

I find this recipe super approachable—minimal kneading, simple ingredients, and the dough chills overnight so I can prep ahead without fuss. Plus, they’re portable, flavorful, and always a crowd-pleaser at any meal.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

active dry yeast
honey
warm water
bread flour (or all-purpose flour)
sea salt
extra‑virgin olive oil
butter
finishing salt (e.g., fleur de sel)

Rosemary Garlic Topping

extra‑virgin olive oil
fresh rosemary, minced
garlic cloves, minced

Directions

Day One

In a large bowl, I mix the yeast, honey, and warm water until foamy (5–10 minutes).
I stir in the flour and salt until a rough dough forms.
I drizzle 2 tablespoons of olive oil over the dough, turn to coat, cover, and refrigerate overnight for at least 8 hours.

Day Two

I add another 2 tablespoons of olive oil, gently deflate the dough, and turn it onto an oiled surface. I flatten it into a rectangle.
I cut the dough into 12 pieces and place each in a greased muffin tin.
I cover and let the dough rise for about 2 hours until puffy.

Rosemary Garlic Topping
I heat oil over medium, then remove from heat and add rosemary and garlic, swirling for about 1 minute.

Final Steps
4. I preheat the oven to 450°F (232°C).
5. I poke dimples into each muffin and drizzle the rosemary garlic topping over the dough.
6. I bake for about 20 minutes until golden.
7. I brush the tops with melted butter and sprinkle with finishing salt before serving.

Servings and timing

Makes 12 muffins
Prep time: 30 minutes (Day One), 30 minutes (Day Two)
Rise time: Overnight + 2 hours
Bake time: 20 minutes
Total time: Approximately 11 hours including resting time

Variations

I sometimes swap bread flour with all-purpose for a slightly softer texture.
I use maple syrup or sugar instead of honey to make it vegan.
I love adding toppings like olives, sun-dried tomatoes, or shredded cheese before baking for extra flavor.

Storage / Reheating

These muffins taste best fresh the same day, but I freeze them without the butter finish when needed.
To reheat, I bake them straight from frozen at 375°F (190°C) for 10 to 20 minutes until warmed through.

FAQs

What kind of flour can I use?

I prefer bread flour for a chewier texture, but all-purpose flour works well too.

Can I use instant yeast instead of active?

Yes, I can use instant yeast—it eliminates the need to bloom the yeast in water and mixes directly with the dry ingredients.

Why does the dough chill overnight?

Chilling overnight develops better flavor and gives the dough a stronger structure while making it easier to handle.

How can I tell when they’re done?

They’re done when the tops are golden and they sound hollow when tapped. I also like brushing them with butter for shine.

Can I prep everything ahead?

Absolutely. I prepare the dough the night before, then shape, top, and bake the next day—perfect when planning ahead.

Conclusion

I love how these focaccia muffins combine ease and bold flavor. They’re simple to make ahead, flexible with toppings, and always a hit whether I’m serving them at a casual meal or a special gathering.

Easy Garlic Rosemary Focaccia Muffins

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Author: Sue
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 11 hours
Yield: 12 muffins
Category: Bread
Method: Baking
Cuisine: Italian
Diet: Vegetarian

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Description

These mini focaccia muffins are soft inside with a golden, crispy crust, infused with fragrant garlic and rosemary—perfect as a side dish or snack for gatherings.

Instructions

In a large bowl, mix the yeast, honey, and warm water until foamy (5–10 min).
Stir in flour and salt until a rough dough forms.
Drizzle 2 tbsp olive oil over the dough, turn to coat, cover, and refrigerate overnight (8+ hrs).
On the next day, add another 2 tbsp olive oil, gently deflate the dough, turn it onto an oiled surface, and flatten into a rectangle.
Cut into 12 pieces and place each in a greased muffin tin.
Cover and let rise for about 2 hours until puffy.
Prepare the topping by heating oil over medium, removing from heat, and swirling in rosemary and garlic for about 1 minute.
Preheat oven to 450 °F (232 °C).
Poke dimples into each muffin and drizzle the rosemary garlic topping over the dough.
Bake for 20 minutes until golden brown.
Brush tops with melted butter and sprinkle with finishing salt before serving.

Notes

Use all-purpose flour if bread flour isn't available; texture will be slightly softer.
Replace honey with sugar or maple syrup for a vegan-friendly version.
Add optional toppings like olives, sun-dried tomatoes, or cheese before baking.
Freeze muffins without butter finish if storing; reheat at 375°F for 10–20 min.