Golden Crust Garlic Rosemary Focaccia Muffins Recipe | Savory Bites

I just made these gorgeous golden crust garlic rosemary focaccia muffins recipe and I couldn’t wait to share the results—and how you can make them too. Picture this: warm, soft-yielding little bread “muffins” with a crisp outside, infused with garlic and aromatic rosemary. I’m still thinking about that aroma and the crunch when you bite in.

If you’ve been wanting to try a fun twist on classic focaccia, this recipe is perfect for mealtime, brunch, or snacks. You can also enjoy similar baked treats like the Banana Zucchini Muffins Recipe for a sweet variation. I’ll walk you through everything—from ingredients to storage, and I promise it’s friendly and totally achievable.

Ingredients

Here are the ingredients I used, along with tips to help each one shine:

2 ¼ teaspoons of active dry yeast – This gives great rise and light texture; make sure it’s fresh and active.
1 cup warm water (about 110 °F / 45 °C) – It should be warm, not hot, or you risk killing the yeast.
2 tablespoons olive oil (divided) – The fat gives tenderness and helps the crust crisp up nicely.
3 cups bread flour – I prefer bread flour for a sturdier chew, though all-purpose would work in a pinch.
1 teaspoon sugar – Helps the yeast wake up and adds a touch of sweetness for balance.
1 teaspoon salt – Essential for flavor and controlling the yeast activity.
3 garlic cloves, minced – Fresh garlic brings far more brightness than powder; don’t skip or swap out.
1 ½ tablespoons fresh rosemary, minced – Fresh herbs make a huge difference compared to dried; chop just before use.
Optional: melted butter for brushing, finishing sea salt for sprinkling – These are flavor enhancers for topping.
Note: Serves 12 muffins.

Variations

If you’d like to switch things up, here are alternative ingredient options and add-ins:

Dairy-free: Replace melted butter with vegan butter or just omit the butter brushing altogether.
Gluten-free: Use a well-tested gluten-free flour blend that can handle yeast breads, and increase hydration slightly.
Flavor-enhancing add-ins: Try adding chopped olives, sun-dried tomatoes, or roasted shallots just before baking for extra dimension.
Herb shift: Swap rosemary for thyme or oregano if that’s what you have on hand (though rosemary is my favorite here).
Garlic variation: Use roasted garlic if you prefer a milder, sweeter garlicky flavor.
These variations keep the spirit of the recipe but let you tailor it to your preferences.

These variations keep the spirit of the recipe but let you tailor it to your preferences—and if you enjoy experimenting with flavors, you might also love the Chocolate Peanut Butter Banana Muffins Recipe.

Cooking Time

Here’s the time breakdown so you can plan ahead:

Prep Time: about 20 minutes (including mixing and initial rising prep)
Cooking Time: about 20-25 minutes in the oven
Total Time: around 8-10 hours including overnight rise (active time much less)

Equipment You Need

Large mixing bowl – for combining dough ingredients and initial rise.
12-cup muffin tin – to shape the focaccia muffins and get that nicely defined individual form.
Small saucepan – for melting butter or infusing the garlic-rosemary oil topping.
Bench scraper or sharp knife – for dividing the dough into portions cleanly.
Plastic wrap or kitchen towel – to cover the dough for its rise and prevent drying out.

How to Make Golden Crust Garlic Rosemary Focaccia Muffins

Step 1: Activate and mix the dough

I started by combining the warm water, sugar and yeast in the large bowl. Once it became foamy (about 5 minutes), I stirred in the olive oil, flour and salt until a shaggy dough formed.

Step 2: First rise

I lightly coated the dough with olive oil, covered the bowl, and put it in the fridge overnight (about 8 hours). This slow rise deepens the flavor and gives the texture I love.

Step 3: Shape and second rise

The next day I turned the dough onto a lightly oiled counter and divided it into 12 equal pieces. I placed each piece into the muffin tin, covered it, and let them rise again at room temperature for about 2 hours until puffy.

Step 4: Prepare the topping and bake

While the dough rose, I gently heated olive oil in the saucepan and added minced garlic and rosemary, then removed from heat quickly so the garlic didn’t burn. I pre-heated the oven to 450 °F (232 °C), poked deep dimples into each muffin, drizzled the garlic-rosemary oil over them, and baked for 20-25 minutes until golden and crisp on the outside.

Step 5: Finish and serve

As soon as they came from the oven I brushed with melted butter and sprinkled finishing sea salt on top. Then I let them cool just slightly before serving—warm is best.

Additional Tips for Making This Recipe Better

From my experience making these, here are some extra tips I’ve learned:

I found that chilling the dough overnight really improved the crumb and flavor—don’t skip it if you have the time.
I always use very fresh minced rosemary and garlic—their fragrance really lifts the muffins in a way dried herbs just don’t.
I brush the tops with melted butter immediately after baking so the crust gets that slight richness and the salt adheres beautifully.
I pre-heat the muffin tin (empty) in the oven for a few minutes—this gave a slightly better crust beneath the muffins.
I checked the muffins around the 18-minute mark and rotated the pan for even browning—ovens vary, so keep an eye on them.

How to Serve Golden Crust Garlic Rosemary Focaccia Muffins

I like to serve these warm, straight from the muffin tin, on a rustic wooden board. A sprinkle of chopped fresh rosemary on top adds visual appeal, and a small dish of extra virgin olive oil with balsamic reduction on the side invites dipping. Arrange them in a circle and maybe cut each in half to showcase the soft interior and golden crust. They’re perfect alongside soup, salad, or a cheese and charcuterie board.

Nutritional Information

Here are some approximate values per muffin:

Calories: about 180 kcal
Protein: about 5 g
Carbohydrates: about 25 g
Fat: about 7 g

Make Ahead and Storage

Storage after baking

I’ve kept these for up to 2 days at room temperature in an airtight container. To refresh, I re-heat them in a 350 °F (175 °C) oven for 5-7 minutes to restore some crispness.

Freezing

If I want to save them longer, I freeze the plain baked muffins (without butter topping or salt) in a zip-bag for up to 3 months. When ready, I thaw at room temperature and warm in the oven.

Reheating

To reheat, I pre-heat the oven to 375 °F (190 °C) and bake the muffins for about 10 minutes—they come out nearly as good as fresh. Avoid microwaving, as the crust loses its crunch.

Why You’ll Love This Recipe

Here are a few reasons I fell in love with these muffins—and why you will too:

They’re deeply flavorful—garlic and fresh rosemary bring a savory aroma and taste that feels elegant but not fussy.
They’re versatile—work for brunch, dinner sides, snack plates, or gathering with friends.
They’re texture-rich—golden crisp outside with soft, chewy interior; bread lovers will appreciate it.
They’re customizable—you can make dairy-free, gluten-free, or add fun mix-ins like olives or sun-dried tomatoes.
They’re fun to make ahead—the overnight rise makes prep low-stress on the day you serve.

I hope you enjoy making these as much as I did—nothing beats that moment when the kitchen fills with rosemary-garlic aroma and you pull warm, golden beauties from the oven. Let me know how they turn out for you!

Ash Tyrrell