Garlic Rosemary Focaccia Muffins: Easy, Soft, and Irresistible!

A simple no-knead recipe for Garlic Rosemary Focaccia Muffins, delivering soft texture and crispy crust, perfect for any meal.

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Prep Time 20

Cook Time 20

Rising Time 1

Total Time 1 40

Servings: 12 muffins

Course: Snacks

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

2 1/4 teaspoons instant yeast helps the dough rise; active dry yeast can be substituted
1 cup warm water 110°F/43°C
1 tablespoon honey or sugar adds sweetness and helps feed the yeast
3 cups all-purpose flour can be substituted with a gluten-free blend
1 teaspoon salt enhances flavor
1/4 cup olive oil contributes moisture and flavor

For the Flavor

2 tablespoons fresh rosemary chopped; dried rosemary can be substituted at half the amount
2 cloves garlic minced; can use roasted garlic for stronger flavor
1 teaspoon flaky sea salt for topping

Equipment

Mixing Bowl
muffin tin

Method

Step-by-Step Instructions

In a large mixing bowl, dissolve the yeast and honey in warm water. Allow to sit until foamy. Add flour, salt, and olive oil. Stir until a sticky dough forms and let it rise for 45-60 minutes.
Preheat oven to 375°F (190°C). Grease a muffin tin with olive oil. Spoon the risen dough into muffin cups, filling each about 3/4 full.
Drizzle olive oil on top, then sprinkle with rosemary and garlic, finishing with a pinch of flaky sea salt.
Bake for 18-20 minutes or until golden brown and a toothpick comes out clean. Rotate the pan halfway through.
Cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 200mgPotassium: 50mgFiber: 1gSugar: 1gCalcium: 1mgIron: 5mg

Notes

Best served warm, pairs well with soup or dips.

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