Easy Garlic Rosemary Focaccia Muffins Recipe

Ash Tyrrell

Easy Garlic Rosemary Focaccia Muffins Recipe

I have to tell you, these Easy Garlic Rosemary Focaccia Muffins Recipe have become my go-to recipe when I'm craving fresh-baked bread without the all-day effort. The aroma of garlic and rosemary filling my kitchen is absolutely heavenly. Using store-bought pizza dough is my secret weapon, making this a quick and simple treat.

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Prep Time 30

Cook Time 15

Ingredients Method Notes

Ingredients

1.5 lbs store-bought pizza dough - Using fresh refrigerated pizza dough from the bakery section of your grocery store gives the best texture. Canned pizza dough works in a pinch, but the final result might be slightly denser.
1/2 scant cup extra virgin olive oil - A good quality olive oil is key for that classic focaccia flavor. Don't be afraid to use a generous amount; it creates the signature crispy crust and keeps the muffins from sticking.
8 cloves garlic - Freshly minced garlic provides a potent aromatic flavor that you just can't get from the jarred kind.
4 sprigs fresh rosemary - Fresh herbs make a world of difference. Strip the leaves from the woody stems and give them a rough chop to release their fragrant oils.
Flaky salt - A sprinkle of flaky sea salt on top before baking adds a satisfying crunch and enhances all the other flavors.

Method

First, allow the pizza dough to sit out and come to room temperature. This makes it much more pliable and easier to work with. Once it’s ready, use a bench scraper or a sharp knife to divide the dough into 12 equal portions.
Pour about one teaspoon of olive oil into each cup of a standard muffin pan. Gently form each piece of dough into a rough ball and place it in an oiled cup. Cover the pan with a clean towel and let it rest while your oven preheats to 400°F; the warmth will help the dough rise slightly.
While the dough rests, prepare your aromatic oil. Finely chop the garlic and the fresh rosemary leaves. Heat the remaining olive oil in a small saucepan over medium heat, then carefully add the garlic and rosemary. Stir until the oil stops sizzling and becomes fragrant.
Spoon the infused garlic and rosemary oil generously over each ball of dough. Using two fingers, gently press into the dough to create dimples and help the toppings adhere. Sprinkle with flaky salt and bake for 14-16 minutes, until golden brown and crispy.

Notes

I cannot stress this enough: let your dough come to room temperature! Trying to work with cold, stiff dough is frustrating and can result in dense muffins. A little patience goes a long way.
When you're pressing the dimples into the dough, don't be too aggressive. I found that a gentle touch is all you need. You want to create little pockets for the oil, not deflate the dough completely.
I always keep an eye on the muffins around the 12-minute mark. Ovens can vary, and if the tops start browning too quickly, I loosely cover the pan with a piece of aluminum foil for the last few minutes of baking.
For an extra layer of flavor, I sometimes add a pinch of red pepper flakes to the oil along with the garlic and rosemary. It provides a subtle warmth that pairs beautifully with the herbs.