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Garlic Rosemary Focaccia Muffins: Easy Individual Herb Bread

Close-up of golden brown garlic rosemary focaccia muffins topped with herbs and olive oil.
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Make individual portions of savory focaccia bread with this simple recipe for Garlic Rosemary Focaccia Muffins. These pull-apart focaccia bites deliver the airy, chewy texture of traditional focaccia in a convenient muffin shape, perfect as an easy dinner roll side.

Ingredients

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  • 1 ½ cups warm water (105-115°F)
  • 1 teaspoon sugar
  • 2 ¼ teaspoons active dry yeast
  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • ¼ cup olive oil, plus extra for drizzling
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped

Instructions

  1. Combine the warm water and sugar in a large bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. In a separate bowl, whisk together the flour and salt.
  3. Add the olive oil and half of the minced garlic to the yeast mixture. Stir briefly.
  4. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy, sticky dough forms. Do not overmix.
  5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. While the dough rises, mix the remaining minced garlic and chopped rosemary together in a small bowl with 1 tablespoon of olive oil. Set aside.
  7. Lightly grease a standard 12-cup muffin tin.
  8. Gently scrape the risen dough onto a lightly floured surface. Gently stretch and fold the dough a few times to deflate slightly. Do not knead.
  9. Divide the dough into 12 equal pieces. Gently press each piece into a muffin cup, allowing it to fill the bottom and slightly rise up the sides.
  10. Use your fingers to press dimples into the top of each dough portion, mimicking the focaccia texture.
  11. Drizzle the reserved garlic-rosemary oil mixture evenly over the tops of the dough portions in the muffin tin.
  12. Let the muffins rest for a final 20 minutes. Preheat your oven to 400°F (200°C) during this time.
  13. Bake for 18 to 22 minutes, or until the tops are golden brown and cooked through.
  14. Remove from the oven and immediately brush with a little extra olive oil, if desired, before serving warm.

Notes

  • For the best focaccia texture, use high-quality olive oil.
  • You can use dried rosemary, but use only 1 teaspoon if substituting for fresh.
  • If you prefer a softer top, cover the muffins loosely with foil for the last 5 minutes of baking.

Nutrition

Find it online: https://cookingbyjade.com/garlic-rosemary-focaccia-muffins/