These Golden Crust Garlic Rosemary Focaccia Muffins are small, flavorful pockets of crunchy golden crust and soft, airy interior. Warm olive oil and fresh rosemary perfume the kitchen. A light garlic bite and a sprinkle of coarse sea salt on top make them irresistible with soups, salads, or on their own as a snack. If you like bold small bites, pair them with a spicy appetizer like spicy Chili Garlic deviled eggs for a bright contrast.
Recipe Information
- Prep Time: 1 hour 30 minutes (includes two rises)
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Servings: 8 muffins
- Difficulty Level: Easy
Nutrition Information
Values are approximate per muffin (serving).
- Calories per serving: 175 kcal
- Protein: 3 g
- Carbohydrates: 24 g
- Fat: 7 g
- Fiber: 1 g
- Sugar: 1.5 g
- Sodium: 320 mg
Why Make This Golden Crust Garlic Rosemary Focaccia Muffins
These muffins give you focaccia flavor in a quick, portable form. The tops turn golden and crisp while the centers stay soft and chewy. The smell of garlic and rosemary baking is irresistible. They work as a side for stews, a picnic bread, or a party snack. The recipe uses simple pantry ingredients and is forgiving for beginners — great for a cozy afternoon of baking.
How to Make Golden Crust Garlic Rosemary Focaccia Muffins
This recipe follows a straightforward yeast dough method: activate yeast, mix and knead, let the dough rise, shape into muffin cups, proof again, and bake. Small batch size makes timing easy and cleanup minimal. Read the steps below for clear, action-focused instructions.
Ingredients:
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt for topping
Directions:
Step 1: Preparation
In a small bowl, combine 1 cup warm water, 1 tablespoon sugar, and 1 packet active dry yeast. Stir gently and let sit 5–10 minutes until the mixture becomes foamy. This shows the yeast is active. Meanwhile, pre-measure your flour, salt, garlic, and rosemary.
Step 2: Mixing
In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt. Add the frothy yeast mixture, 1/4 cup olive oil, 2 cloves minced garlic, and 2 tablespoons chopped rosemary. Stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and slightly elastic.
Step 3: Baking
Place the kneaded dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour. Preheat your oven to 375°F (190°C) about 10 minutes before baking. Punch down the risen dough and divide it into 8 equal muffin-sized portions. Place each portion into a greased muffin tin, pressing gently to fit. Let them rise again for 20–30 minutes. Just before baking, sprinkle each muffin top with a pinch of coarse sea salt. Bake for 15–20 minutes or until the tops are golden brown and sound hollow when tapped.
Step 4: Finishing
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack and let cool slightly more before serving. Brush with a little extra olive oil while warm if you like a glossy crust. Serve warm for the best texture — crisp outside, tender inside.
How to Serve Golden Crust Garlic Rosemary Focaccia Muffins
- Serve warm as a side to soups, stews, or salads.
- Split and fill with roasted vegetables, cheese, or deli meats for handheld sandwiches.
- Offer as part of a bread board with flavored oils, balsamic vinegar, or herbed butter.
- For brunch, pair with eggs and a light arugula salad. The herbs and garlic complement savory spreads well.
How to Store Golden Crust Garlic Rosemary Focaccia Muffins
- Room temperature: Store in an airtight container for up to 2 days. Keep in a cool, dry place.
- Refrigerator: Store in an airtight container for up to 5 days. Reheat before serving for best texture.
- Freezer: Wrap individually in plastic and place in a freezer bag for up to 2 months. Thaw at room temperature and reheat in a 350°F (175°C) oven for 5–8 minutes to refresh the crust.
Expert Tips for Perfect Golden Crust Garlic Rosemary Focaccia Muffins
- Use warm (not hot) water for yeast activation — about 100–110°F (38–43°C). Water that’s too hot can kill the yeast.
- If your kitchen is cool, create a warm rise spot by turning the oven to the lowest setting for 1 minute, then turning it off and placing the covered dough inside.
- Don’t over-flour the dough when kneading. A slightly sticky dough yields a lighter crumb.
- Fresh rosemary gives the best aroma, but dried works in a pinch — use 1 teaspoon dried.
- For an extra-crispy top, brush each muffin with a little olive oil before adding coarse salt.
- Use a light touch when shaping the muffins to keep the interior airy.
Delicious Variations
- Olive & Parmesan: Fold 1/3 cup chopped kalamata olives and 1/4 cup grated Parmesan into the dough.
- Sun-Dried Tomato & Basil: Add 1/4 cup chopped sun-dried tomatoes and 2 tablespoons fresh basil.
- Cheesy Garlic: Mix 1/2 cup shredded mozzarella into the dough and sprinkle more on top before baking.
- Whole Wheat Twist: Replace 1 cup of the all-purpose flour with whole wheat flour for nuttier flavor (expect a slightly denser crumb).
- Herb Mix: Use thyme and oregano with rosemary for a more Mediterranean profile.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If using instant yeast, mix it directly into the dry flour (no proofing required). Reduce the waiting time slightly — the dough may rise faster. Keep an eye on the first rise.
Q: Why didn’t my dough rise?
A: Common reasons: yeast was old or water was too hot or too cold. Make sure yeast froths when proofed. Also, a very cold room slows rise — move dough to a warmer spot.
Q: Can I make the dough ahead of time?
A: Yes. After the first rise, punch down, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature, shape into muffins, let rise, and bake.
Q: How do I get a crispier crust?
A: Brush with olive oil before baking and bake on the middle rack. A short blast in a hot oven (375°F is fine) and finishing under the broiler for 30–60 seconds can add extra color — watch closely.
Q: Can I make larger or smaller versions?
A: Yes. For larger rolls, shape into fewer, bigger portions and increase bake time to 20–25 minutes. For mini-bites, reduce bake time to 10–12 minutes. Check for a golden color and hollow sound when tapped.
Q: Are these good for freezing?
A: Absolutely. Cool fully, wrap individually, and freeze up to 2 months. Reheat in a 350°F oven for 5–8 minutes from thawed, or longer from frozen.
Conclusion
These Golden Crust Garlic Rosemary Focaccia Muffins are an easy way to add warm, herbal bread to any meal. They bake up with a crunchy top and soft, fragrant interior that smells of garlic and rosemary. Try them warm with olive oil for dipping or bring them to a gathering — they travel well and please most crowds. For another version and inspiration, see this recipe: Rosemary Garlic Focaccia Muffins – salt n sprinkles. Enjoy baking — and don’t be afraid to make the recipe your own.
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Golden Crust Garlic Rosemary Focaccia Muffins
- Total Time: 110 minutes
- Yield: 8 muffins 1x
- Diet: Vegetarian
Description
Small, flavorful pockets of crunchy golden crust and soft, airy interior, infused with garlic and rosemary, perfect as a snack or side dish.
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt for topping
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together flour and salt. Add frothy yeast mixture, olive oil, garlic, and rosemary. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
- Preheat oven to 375°F (190°C). Punch down the dough, divide into 8 portions, and place in greased muffin tin. Let rise for another 20–30 minutes.
- Sprinkle tops with sea salt and bake for 15–20 minutes until golden brown. Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Brush with extra olive oil while warm for a glossy crust. These muffins can be served warm with soups or as handheld sandwiches.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 1.5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
