What is the secret to fluffy focaccia muffins?

Fluffy Easy Garlic Rosemary Focaccia Muffins come from proper dough hydration and allowing enough time to rise. Using bread flour also helps build gluten, which traps air and gives the muffins lift.

Can I make focaccia muffins without bread flour?

Yes, all-purpose flour works well. The muffins may be slightly softer and less chewy, but the flavor and rise remain delicious.

How do I keep focaccia soft after baking?

Let muffins cool slightly, then store in an airtight container. A light brush of olive oil after baking helps lock in moisture.

Can focaccia muffins be frozen?

Absolutely. Wrap each muffin in plastic wrap, store in a freezer bag, and freeze for up to two months. Reheat in the oven for best texture.

What toppings go best on focaccia muffins?

Popular choices include Parmesan, cherry tomatoes, olives, caramelized onions, or jalapeños. These add color, texture, and flavor.

Is focaccia the same as pizza dough?

Not exactly. Focaccia dough is typically wetter and richer in olive oil, giving it a softer, fluffier texture than traditional pizza dough.

Easy Garlic Rosemary Focaccia Muffins – The Best 1-Hour Crispy Bread Bites

Name: Easy Garlic Rosemary Focaccia Muffins – The Best 1-Hour Crispy Bread Bites
Prep time: PT-487921H12M7S
Cook time: 10 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups bread flour (or all-purpose flour); 3/4 cup warm water (about 105°F); 1 ¼ teaspoons instant yeast (or active dry yeast); 1 teaspoon fine sea salt; 1 tablespoon sugar or honey; 1/4 cup extra virgin olive oil (plus more for brushing); 2 cloves garlic, finely minced; 1 tablespoon fresh rosemary, chopped; Optional toppings: grated Parmesan, sliced cherry tomatoes, olives, jalapeños, flaky salt

Description

Soft, fluffy, and golden, these Easy Garlic Rosemary Focaccia Muffins are everything you love about classic Italian focaccia, baked into perfectly portioned muffins. Crisp on the outside and airy inside, they’re bursting with garlic, rosemary, and rich olive oil flavor. Great for appetizers, sides, or snacking any time of day.

Ingredients

2 cups bread flour (or all-purpose flour)
3/4 cup warm water (about 105°F)
1 ¼ teaspoons instant yeast (or active dry yeast)
1 teaspoon fine sea salt
1 tablespoon sugar or honey
1/4 cup extra virgin olive oil (plus more for brushing)
2 cloves garlic, finely minced
1 tablespoon fresh rosemary, chopped
Optional toppings: grated Parmesan, sliced cherry tomatoes, olives, jalapeños, flaky salt

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Instructions

1️⃣ Prepare the Dough
• Combine warm water, yeast, and sugar in a bowl. Let sit for 5–10 mins if using active dry yeast.
• In another bowl, mix flour and salt. Add yeast mixture and 2 tbsp olive oil. Stir until sticky dough forms.
• Cover and let rise for 1 hour at room temp or overnight in the fridge.

2️⃣ Make Garlic-Rosemary Oil
• In a small pan, heat remaining olive oil with minced garlic and rosemary on low.
• Let infuse for 5–7 mins. Do not brown the garlic. Set aside to cool.

3️⃣ Shape and Proof Muffins
• Grease muffin tin with olive oil. Divide dough evenly into 12 cups.
• Let rise again for 20–30 mins, covered with a towel.

4️⃣ Add Toppings and Bake
• Preheat oven to 400°F. Dimple each dough top with oiled fingers.
• Spoon garlic-rosemary oil over each muffin.
• Add toppings like Parmesan or tomatoes if desired.
• Bake 18–22 mins or until golden and crisp.

5️⃣ Cool and Serve
• Let muffins rest in the pan for 5 mins. Transfer to a wire rack.
• Serve warm or reheat before serving for best texture.

Notes

For a faster version, use store-bought pizza dough.
Fresh rosemary gives the best flavor, but 1 tsp dried rosemary works in a pinch.
Don’t skip the second rise, it gives the muffins lift and texture.
Use a silicone brush to apply extra olive oil after baking for extra shine.
These muffins freeze well. Wrap tightly once cooled and store up to 2 months.
Reheat in oven at 350°F for 6–8 mins to restore crisp edges.

Prep Time: 15 minutes2
Cook Time: 10 minutes
Category: Appetizer & Snack
Method: Baking
Cuisine: Italian