I found a recipe for irresistibly crispy and fluffy golden‑crust focaccia muffins infused with garlic and rosemary. These delightful mini breads have a crunchy top and bottom crust with an airy, tender inside—perfect for serving warm at brunch or dinner.
Why You’ll Love This Recipe
I love how easy these muffins are to make using a simple no‑knead dough that develops deep flavor over time in the fridge. The garlic and rosemary topping adds incredible aroma and taste, while each muffin stays perfectly portioned and shareable. I always enjoy the contrast between the golden crust and soft, chewy center.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use a base dough similar to a no‑knead focaccia recipe: flour, yeast, water, salt, a bit of sugar, and olive oil. Once the dough is ready I top each muffin portion with garlic‑rosemary infused olive oil, pressing it into the dough and finishing with sea salt.
Directions
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Combine flour, salt, instant (or active) yeast, sugar, and warm water in a large bowl until no dry flour remains. Drizzle olive oil on top and stir through.
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Cover the bowl and refrigerate overnight (about 10–14 hours) to ferment and develop flavor.
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The next morning, the dough should be jiggly and bubbly. Lightly oil a standard muffin tin, then portion the dough evenly into 12 wells.
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Cover the pan and let the dough proof at room temperature for about 1 hour.
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Prepare the garlic‑rosemary oil topping by gently heating minced garlic and rosemary in olive oil off the heat to release aroma.
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Preheat the oven to about 425 °F (220 °C). Dimple each muffin with oiled fingers, drizzle the garlic‑rosemary oil, press toppings into dough, and sprinkle with flaky or finishing salt.
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Bake on the bottom rack for approximately 18–23 minutes, or until golden on top and bottom.
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Immediately transfer muffins to a cooling rack to preserve crispness.
Servings and timing
I expect this recipe yields 12 focaccia muffins. Here’s the timeline I follow:
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Overnight fermentation: 10–14 hours in the fridge
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Day‑of second proof at room temp: about 1 hour
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Baking: 18–23 minutes at 425 °F (220 °C)
So overall around 10 ½ to 11 hours total elapsed time, though hands‑on prep is brief.
Variations
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I like trying other toppings like cherry tomatoes, olives, pesto, everything‑bagel seasoning, or herbs like oregano or basil.
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For a vegan version, I swap honey (if used) for sugar or maple syrup and use vegan butter or oil to brush instead of dairy butter.
Storage/reheating
I store leftover muffins at room temperature in an airtight container for up to 2 days, or in the fridge for up to 4 days. For longer storage, I freeze baked muffins for up to 2 months. To reheat, I warm them in the oven for a few minutes to restore that crisp crust and soft interior—or briefly microwave if I’m low on time.
FAQs
What type of yeast should I use?
I typically use instant yeast for simplicity—but active dry yeast works too if you proof it first in warm water with sugar until foamy.
Can I use all‑purpose flour instead of bread flour?
Yes. I’ve made these with all‑purpose flour very successfully. Bread flour gives a chewier texture, but the difference is minor.
Can I skip the overnight fridge fermentation?
Yes—if I’m short on time, I let the dough proof at room temperature for 1–2 hours until doubled before portioning. The flavor is slightly less developed but the muffins still turn out fluffy.
What’s the best way to get a golden crust?
I bake the muffins on the bottom rack of the oven and brush olive oil generously before baking. Also, dimpling the dough and pressing in oil helps ensure that golden, textured crust.
Can I freeze the muffins before baking?
Yes—you can freeze unbaked dough portions, then thaw and bake later. Or freeze baked muffins and reheat in the oven. Both methods work well for preserving texture.
Conclusion
I absolutely love these garlic‑rosemary focaccia muffins—both in aroma and taste. They’re surprisingly easy with mostly passive fermentation time, and so rewarding with their crunchy edges and tender, herby centers. I serve them warm, pair them with dipping oil or soup, and always get compliments. I can’t wait to hear how they turn out for you—I’ll keep baking!
Print
Golden Crust Garlic Rosemary Focaccia Muffins
- Total Time: ~1 hour 30 minutes
- Yield: 12 muffins
Description
Savory mini focaccia bites with a golden, crispy exterior and tender, herb‑infused interior—perfect for brunch, snacks, or serving alongside soups and salads.
Ingredients
2 cups all‑purpose flour
1 packet (2¼ tsp) active dry yeast (or instant yeast)
1 tsp granulated sugar
1 tsp salt
¾ cup warm water (approx 110 °F)
2 Tbsp extra virgin olive oil (plus more for greasing and drizzling)
2 cloves garlic, finely minced
1 Tbsp fresh rosemary, finely chopped
Flaky sea salt, for sprinkling
Freshly cracked black pepper, to taste
Optional: Grated Parmesan, red pepper flakes, sun‑dried tomatoes or olives
Instructions
In a mixing bowl, dissolve sugar and yeast in warm water; let rest until foamy (~5–10 min).
Add flour, salt, and 2 Tbsp olive oil. Stir until a shaggy dough forms.
Knead briefly until smooth, cover, and let dough rise in a warm spot until doubled (~45–60 min).
Preheat oven to 400 °F (200 °C). Generously oil a 12‑cup muffin tin.
Punch down dough, then divide into 12 portions (~2 Tbsp each) and press each into muffin cups.
Using oiled fingertips, press dimples into each muffin.
Mix garlic, rosemary, and remaining olive oil; spoon or drizzle mixture over each muffin, ensuring some herb bits adhere.
Sprinkle with flaky sea salt, pepper, and optional Parmesan or chili flakes.
Let rest ~20 min for a light second rise.
Bake for 18–20 min until tops are golden brown and edges crisp. Cool in pan 5 min then transfer to rack.
- Prep Time: 5 minutes (plus rising time)
- Cook Time: 20 minutes
- Category: Appetizer
