Garlic Rosemary Focaccia Muffins are a creative twist on the classic Italian focaccia bread. These savory muffins are bursting with flavor and make an excellent addition to any meal.
Whether you’re looking for a unique breakfast option, a standout brunch dish, or a flavorful side for dinner, these muffins are sure to impress. The best part? They’re surprisingly simple to make!
In this blog post, we’ll walk you through how to make these delicious muffins step by step, sharing tips and tricks to ensure your muffins turn out perfectly every time.
Why You’ll Love Garlic Rosemary Focaccia Muffins
Focaccia bread is loved for its airy texture, rich olive oil flavor, and the delightful combination of herbs and garlic. These muffins take all those elements and package them into individual servings that are as convenient as they are tasty. Here’s why they’re worth making:
- Packed with Flavor: Garlic and rosemary infuse every bite with savory goodness.
- Perfect Texture: Fluffy on the inside, golden and slightly crisp on the outside.
- Versatile: Great for breakfast, brunch, or as a side dish.
- Easy to Make: Using store-bought pizza dough simplifies the process, while still delivering homemade flavor.
Ingredients You’ll Need
To make these focaccia muffins, you’ll need just a handful of ingredients:
- 1.5 pounds store-bought pizza dough: Fresh pizza dough from the refrigerated bakery section works best. If unavailable, canned pizza dough (like Pillsbury’s) is a suitable alternative.
- ½ scant cup extra virgin olive oil: A key ingredient for flavor and texture. Don’t skimp on the olive oil!
- 8 cloves garlic: Fresh garlic adds bold flavor.
- 4 sprigs fresh rosemary: The earthy aroma of rosemary complements the garlic beautifully.
- Flaky salt: For that finishing touch of flavor and texture.
Step-by-Step Instructions
1. Prepare the Dough
If time allows, place the store-bought pizza dough in a lightly greased bowl and let it come to room temperature. This step is crucial for creating light and airy muffins. Once the dough has rested, use a bench scraper or sharp knife to divide it into 12 even pieces. Don’t worry about making them perfect—rustic shapes are fine! Avoid overworking the dough, as this will deflate the air bubbles that help create fluffy muffins.
2. Prep the Muffin Pan
Pour 1 teaspoon of olive oil into each cup of a standard muffin pan. This not only prevents sticking but also adds richness to the muffins as they bake.
3. Shape and Rest the Dough
Gently shape each piece of dough into a rough ball and place it into the oiled muffin cups. Be careful not to press out any air bubbles while shaping the dough. Cover the pan with a clean kitchen towel and let it rest near the oven while it preheats to 400°F (200°C). The warmth from the oven will encourage the dough to rise slightly during this resting period.
4. Prepare the Garlic-Rosemary Oil
While the dough is resting, chop the garlic cloves and remove the leaves from the rosemary sprigs. Chop the rosemary leaves finely and set them aside with the garlic. Heat the remaining olive oil over medium heat in a small saucepan. To check if the oil is hot enough, wet your fingertips and flick a tiny drop of water into the oil—if it sizzles, it’s ready! Remove the saucepan from heat and carefully add the garlic and rosemary. Stir until the sizzling subsides, releasing their aromatic flavors into the oil.
5. Add Flavor to the Dough
Spoon a generous amount of the garlic-rosemary oil onto each dough ball in the muffin pan, making sure to use all of it. Then, using two fingers, gently press into each dough ball to create dimples—this helps the garlic and rosemary adhere to the surface while giving that signature focaccia look. Sprinkle flaky salt over each muffin for added flavor and texture.
6. Bake to Perfection
Place the muffin pan in the preheated oven and bake for 14–16 minutes, or until the tops are golden brown and slightly crisp. If you notice the tops browning too quickly, loosely cover the pan with aluminum foil to prevent over-browning while allowing the muffins to finish baking evenly.
Tips for Success
- Don’t Overwork the Dough: Air bubbles are key to fluffy focaccia muffins, so handle the dough gently to preserve them. Overworking can lead to dense and tough muffins—something we want to avoid!
- Let the Dough Rest: Allowing time for the dough to come to room temperature and rest before baking helps it puff up slightly, resulting in better texture and flavor in your muffins.
- Be Generous with Olive Oil: Olive oil plays multiple roles in this recipe—it enhances flavor, prevents sticking, and helps create crispy edges on each muffin. Don’t be shy with it!
- Use Fresh Ingredients: Fresh garlic and rosemary make all the difference by providing bold, aromatic flavors that dried versions simply can’t match.
Serving Suggestions
Garlic Rosemary Focaccia Muffins are incredibly versatile! Here are some ideas for serving them:
- Breakfast or Brunch: Pair them with scrambled eggs or an omelet for a hearty start to your day.
- Dinner Side Dish: Serve alongside soups, salads, or pasta dishes for an Italian-inspired meal.
- Snack: Enjoy them on their own as a savory treat with your favorite dipping sauce or spread (like marinara or whipped herb butter).
Storage Tips
These muffins are best enjoyed fresh out of the oven but can be stored for later use if needed:
- Room Temperature: Store in an airtight container for up to 2 days. Reheat in a low oven (300°F) to restore their texture before serving.
- Freezer: Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container for up to 1 month. Thaw at room temperature before reheating in the oven.
Final Thoughts
Garlic Rosemary Focaccia Muffins are proof that simple ingredients can create something truly special. With their fluffy texture, savory flavors, and golden crusts, these muffins are bound to become a favorite in your kitchen repertoire. Whether you’re hosting brunch or looking for a quick side dish idea, this recipe is sure to please both family and guests alike!
So go ahead—grab some pizza dough and get baking! Your taste buds will thank you.
Do you plan on trying this recipe? Let us know how your Garlic Rosemary Focaccia Muffins turn out in the comments below! Don’t forget to share this post with friends who love baking or Italian-inspired dishes.
PrintEasy Garlic Rosemary Focaccia Muffins
Garlic Rosemary Focaccia Muffins are a savory twist on classic focaccia bread, baked in muffin tins for perfectly portioned, fluffy, flavor-packed bites. Great for breakfast, brunch, or dinner sides.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 12 muffins
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 1.5 pounds store-bought pizza dough
- ½ scant cup extra virgin olive oil
- 8 cloves garlic, chopped
- 4 sprigs fresh rosemary, leaves removed and chopped
- Flaky salt (for topping)
Instructions
1. If time allows, let pizza dough come to room temperature in a greased bowl. Cut into 12 equal pieces without overworking it.
2. Pour 1 teaspoon olive oil into each cup of a standard muffin pan.
3. Shape each dough piece into a rough ball and place into each oiled muffin cup. Avoid deflating air bubbles.
4. Cover with a towel and let rest near the preheating oven (400°F).
5. Meanwhile, heat remaining olive oil in a skillet. When hot, remove from heat and add chopped garlic and rosemary. Stir until sizzling stops.
6. Spoon garlic rosemary oil generously over each dough ball.
7. Press two fingers into each dough ball to dimple and help toppings adhere.
8. Sprinkle flaky salt over each muffin.
9. Bake for 14–16 minutes, loosely covering with foil if browning too quickly.
10. Cool slightly before serving.
Notes
Use fresh or canned pizza dough. Avoid overworking it to maintain air bubbles.
Letting the dough rest while oven preheats improves flavor and texture.
Be generous with olive oil for flavor, texture, and to prevent sticking.
Perfect for brunch, holiday sides, or savory snacking.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 0g
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
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