There’s something utterly magical about the scent of rosemary and garlic wafting from your kitchen. These focaccia muffins turn that aromatic dream into a bite-sized reality, giving you all the soft, pillowy goodness of traditional Italian bread in a perfectly portioned package. Imagine focaccia bread’s rustic charm transformed into convenient individual portions that are crispy on the outside, tender on the inside, and infused with herbs that make your taste buds sing.
What makes these muffins special isn’t just their incredible flavor—it’s how surprisingly simple they are to master. Unlike complicated bread recipes that demand precise timing and endless kneading, these beauties come together with minimal fuss. The dough develops its character slowly, allowing time to work its magic while you go about your day.
What Makes These Focaccia Muffins So Irresistible?
Picture this: you break apart one of these golden muffins, steam rises from the soft interior, and that first bite delivers a perfect balance of buttery richness and aromatic herbs. The rosemary provides an earthy, pine-like note that pairs beautifully with the sweet pungency of garlic, all nestled in tender bread that practically melts in your mouth.
The genius lies in their portability and shareability. Unlike a full loaf of focaccia that requires cutting and serving, these muffins are ready to grab and go. They’re perfect for dinner parties where guests can easily take one (or three) without any awkward slicing. Each muffin gets its own generous topping of that gorgeous rosemary-garlic oil, ensuring every bite is packed with flavor.
Ingredients Needed for the Recipe
The beauty of focaccia lies in its simplicity, and these muffins follow that same philosophy. You’ll need just a handful of quality ingredients that work together to create something extraordinary:
- 1¼ teaspoons active dry yeast – The foundation that gives your muffins their airy, light texture
- 1 teaspoon honey – Feeds the yeast and adds a subtle sweetness
- 1¼ cups warm water – Creates the perfect environment for yeast activation
- 2½ cups bread flour – Provides the structure and chewy texture that makes focaccia special
- 2 teaspoons sea salt – Enhances every flavor and strengthens the dough
- ¼ cup extra-virgin olive oil (divided) – Adds richness and helps create that golden crust
- 2 tablespoons butter (melted) – For brushing the finished muffins
- 2 tablespoons finishing salt – The final touch that makes everything sparkle
For the Rosemary Garlic Topping:
- ⅓ cup extra-virgin olive oil – The carrier for all those beautiful flavors
- 2-3 sprigs fresh rosemary (minced) – The star herb that defines this recipe
- 3 garlic cloves (minced) – Adds depth and aromatic complexity
How to Make Rosemary Garlic Focaccia Muffins?
This recipe unfolds over two days, but don’t let that scare you away. The hands-on time is minimal, and most of the work happens while you sleep. It’s like having a bread assistant that works the night shift!

Day One: Creating the Foundation
Start by combining your yeast, honey, and warm water in a large bowl. This step is crucial—watch for the mixture to become foamy and fragrant after 5-10 minutes. If it doesn’t foam, your yeast might be expired, and it’s better to start fresh than waste ingredients.
Once your yeast mixture is bubbly and alive, add the flour and salt. Using a large spoon or spatula, mix until you have a rough, shaggy dough. Don’t worry if it looks a bit messy—this rustic appearance is exactly what you want. The dough should hold together but remain slightly sticky.
The Overnight Rest
Here’s where the magic begins. Drizzle about 2 tablespoons of olive oil over your dough and gently turn it to coat all surfaces. This oil prevents sticking and adds flavor while creating a protective layer. Cover tightly with plastic wrap and let it rest in the refrigerator for at least 8 hours, though overnight is perfect.
Day Two: Shaping and Rising
When you peek at your dough the next morning, you’ll be amazed at the transformation. It should have doubled in size and developed a slightly tangy, yeasty aroma that promises incredible flavor to come.
Add the remaining 2 tablespoons of olive oil to the bowl and give the dough a quick knead to deflate it gently. Turn it out onto a lightly oiled counter and pat it into a rough rectangle. Don’t overthink the shape—rustic is the goal here.
Dividing the Dough
Using a sharp knife or bench scraper, cut the dough in half, then divide each half into six pieces for a total of twelve portions. This gives you perfectly sized muffins that will bake evenly and look beautifully uniform.
Grease your muffin pan generously with olive oil, then nestle each piece of dough into a cup. The dough doesn’t need to be perfectly round—in fact, the irregular shapes add to the artisanal charm. Cover and let rise for about 2 hours at room temperature until the dough slowly expands to fill the muffin cups.
Preparing the Aromatic Topping
While your dough rises, prepare the star of the show: the rosemary garlic topping. Heat the olive oil in a small pan over medium heat until it shimmers. Remove from heat immediately and add the minced rosemary and garlic, swirling gently to infuse the oil. The residual heat will cook the aromatics perfectly without burning them. If the mixture starts to sizzle aggressively, transfer it to a bowl to stop the cooking process.
The Final Touches
Preheat your oven to 450°F. Oil your hands and create deep dimples all over the surface of each muffin—this is the classic focaccia technique that creates pockets for oil and seasonings while giving the bread its characteristic appearance.
Drizzle the rosemary garlic oil generously over each muffin, making sure some settles into those beautiful dimples you just created.
Baking to Golden Perfection
Bake for approximately 20 minutes, or until the tops are golden brown and sound hollow when tapped. The exact timing can vary based on your oven, so start checking around 18 minutes. Once they’re perfectly golden, brush the hot muffins with melted butter and sprinkle with finishing salt for that final burst of flavor and texture.
Tips
Success with these muffins comes down to a few key details that make all the difference:
Temperature matters: Your water should be warm to the touch but not hot—around 100-110°F is perfect. Too hot will kill the yeast, too cold won’t activate it properly.
Don’t skip the overnight rise: This slow fermentation develops complex flavors and creates the perfect texture. The long, cool rise also makes the dough much easier to handle.
Oil your hands generously when making dimples. This prevents sticking and helps create those perfect little pockets that make focaccia so special.
Watch your oven: Every oven bakes differently. Start checking at 18 minutes and look for a golden brown color. Some ovens may need as little as 15 minutes, others might take the full 20.
Fresh herbs make a difference: While dried rosemary can work in a pinch, fresh rosemary provides that bright, piney flavor that makes these muffins sing.
Quality olive oil is key: Since olive oil is such a prominent flavor, use the best you can afford. Extra-virgin olive oil adds complexity and richness that lesser oils simply can’t match.
Can I Make These Ahead of Time?
Absolutely! These muffins are actually perfect for planning ahead, which makes them ideal for entertaining. The dough needs that overnight rest anyway, so you’re already working with a make-ahead timeline.
You can prepare the dough through the overnight rise, then shape the muffins and let them do their second rise the next day when you’re ready to bake. If you need even more flexibility, the shaped muffins can rest in the refrigerator for up to 24 hours before baking—just bring them to room temperature and let them puff up slightly before putting them in the oven.
For longer storage, bake the muffins completely, then freeze them (without the final butter brush) for up to three months. When you’re ready to serve, thaw them and warm in a 375°F oven for 10-15 minutes, then brush with melted butter and add fresh finishing salt.
What’s the Best Way to Serve These?
These muffins shine brightest when served warm, ideally within a few hours of baking. They’re absolutely perfect alongside a hearty soup—imagine dipping one into a bowl of creamy tomato basil or rustic minestrone. The bread soaks up flavors beautifully while maintaining its structural integrity.
For dinner parties, arrange them in a rustic basket lined with a linen napkin. They’re conversation starters that guests can grab without any fuss or ceremony. Pair them with a selection of good olive oils for dipping, or offer small bowls of balsamic reduction for those who like a sweet-tangy contrast.
They’re also fantastic for breakfast or brunch, especially when served alongside scrambled eggs, fresh fruit, and perhaps some good cheese. The rosemary and garlic might seem bold for morning, but they pair surprisingly well with coffee and create a more sophisticated start to the day.
How Should I Store Leftover Muffins?
Like most fresh breads, these muffins are at their absolute peak the day they’re baked. The crust stays crisp, the interior remains tender, and all those beautiful flavors are at their brightest. However, life happens, and you might have leftovers.
Store any remaining muffins at room temperature in an airtight container or wrapped in clean kitchen towels. They’ll stay reasonably good for up to two days this way. Avoid refrigerating them, as the cold air will dry them out and make the texture less appealing.
To revive day-old muffins, wrap them lightly in foil and warm in a 350°F oven for about 10 minutes. This helps restore some of the original texture and brings back that wonderful aroma. You can also split them open and toast them lightly—they make excellent bases for open-faced sandwiches or bruschetta-style toppings.
For the best long-term storage, freeze the completely cooled muffins in freezer bags or containers. They’ll maintain quality for up to three months. Thaw at room temperature, then reheat as described above for the best results.
These rosemary garlic focaccia muffins prove that some of the most impressive foods come from the simplest techniques. With just basic ingredients, a little patience, and the magic of slow fermentation, you can create something that tastes like it came from an artisan bakery. Whether you’re hosting a dinner party, contributing to a potluck, or simply wanting to fill your kitchen with incredible aromas, these muffins deliver every single time. The combination of crispy exteriors, pillowy interiors, and those bright, herbaceous flavors creates a bread experience that’s both comforting and sophisticated—exactly what good food should be.

Rosemary Garlic Focaccia Muffins Recipe
Description
These Rosemary Garlic Focaccia Muffins are soft, fluffy, and bursting with savory flavors of fresh rosemary, garlic, and high-quality olive oil. Made with a simple overnight dough, they're incredibly easy to prepare and bake up into perfect, pull-apart mini breads. Ideal for a cozy dinner, brunch, or as a homemade gift, these aromatic muffins are sure to impress.
Ingredients
Dough
Topping
Finishing
Instructions
Day One: Make the Dough
-
Activate the Yeast
In a large bowl, mix the yeast, honey, and warm water. Let sit for 5–10 minutes until foamy. -
Form the Dough
Add the flour and salt to the yeast mixture. Stir with a spoon or spatula until a shaggy dough forms.The dough will be sticky. -
Coat and Chill
Drizzle olive oil over the dough. Gently turn the dough in the bowl to coat it with oil. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or up to 3 days.Overnight chilling develops flavor and makes the dough easier to handle.
Day Two: Shape and Bake
-
Preheat and Prepare
Remove dough from the fridge 1–2 hours before baking. Preheat oven to 425°F (220°C). Lightly oil a 12-cup muffin tin. -
Divide the Dough
Turn the dough out onto a lightly oiled surface. Divide it in half, then cut each half into 6 pieces for a total of 12 pieces. -
Shape and Place
Stretch and press each piece of dough to fit into a muffin cup, allowing it to come up the sides slightly. -
Dimple the Dough
Use your fingers to press deep dimples into the top of each dough portion, reaching all the way to the bottom of the pan.This helps the topping soak in and creates the classic focaccia texture. -
Add the Topping
In a small bowl, mix the 1/3 cup olive oil, minced rosemary, and minced garlic. Spoon the mixture evenly over the dough in the muffin cups. -
Bake
Bake for 20 minutes, or until the tops are golden brown. -
Finish and Serve
Immediately brush the hot muffins with melted butter and sprinkle generously with finishing salt.Serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1.5g8%
- Sodium 320mg14%
- Potassium 45mg2%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 3g6%
- Calcium 10 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Flour Tip: Bread flour gives a chewier texture, but all-purpose flour works well too.
- Yeast Note: Instant yeast can be used directly without proofing if preferred.
- Make Ahead: The dough can be refrigerated for up to 3 days. Baked muffins can be frozen and reheated.
- Customize: Add sun-dried tomatoes, olives, or Parmesan cheese to the topping for extra flavor.
- Storage: Keep in an airtight container at room temperature for 2 days, or freeze for up to 3 months.