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Garlic Rosemary Muffins

Featured in Warm bread with golden crust.

These Garlic Rosemary Muffins simplify focaccia-making by starting with store-bought dough. The dough portions go into olive oil-prepped tins, rise by the oven, and get pressed for the signature texture. They're topped with a fragrant garlic-rosemary oil before baking. Be gentle with the dough to keep it fluffy, use lots of olive oil, and give it time to rest. The result? Crispy-topped, fluffy-centered herb muffins packed with flavor.
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alicia in the kitchen
Updated on Sat, 26 Apr 2025 21:42:23 GMT
Garlic Rosemary Muffins Pin it
Garlic Rosemary Muffins | tasteofsavor.com

Take regular store-bought pizza dough and turn it into tasty Garlic Rosemary Focaccia Muffins that'll make your kitchen smell like a real Italian bakery. They've got crispy golden tops, lovely herbs, and soft middles that'll make any regular meal feel special.

I stumbled on this muffin-shaped focaccia trick and now it's the bread I make all the time. There's something almost magical about how the olive oil makes the outside crispy while keeping the inside super soft.

Must-Have Quality Ingredients

  • Pizza dough: Warm it up to room temp for the right feel
  • Extra virgin olive oil: Don't cheap out, good stuff tastes better
  • Fresh rosemary: The dried kind just won't cut it
  • Fresh garlic: Skip the jar of pre-minced stuff
  • Flaky salt: That final sprinkle makes all the difference
  • Good muffin tin: Helps everything bake evenly

Simple Step-by-Step Guide

Getting The Dough Ready:
Wait for dough to reach room temp. Cut it into pieces without handling too much. Roll into little balls. Keep them covered as they rest. Touch as little as possible.
Making Flavored Oil:
Warm the oil slowly. Stir in garlic bit by bit. Look for slight color changes. Take it off the heat right away. Give it time to pick up flavor.
Setting Up Muffins:
Coat the tin really well. Drop in dough balls carefully. Poke holes with your fingers. Sprinkle herbs all over. Pour oil on top gently.
Cooking Time:
Make sure oven is hot before starting. Keep an eye on them as they brown. Turn the pan if needed. Test to make sure they're done. Let cool just a bit.
Last Bits:
Sprinkle with good salt. Add a little more oil. Top with fresh herbs. Eat while warm. Put out extra oil for dipping.
Easy Garlic Rosemary Focaccia Muffins Pin it
Easy Garlic Rosemary Focaccia Muffins | tasteofsavor.com

I came up with this recipe after visiting Italy and falling head over heels for their traditional focaccia.

Getting The Heat Just Right

After making these countless times, I've learned that oven temperature really matters. A fully heated oven gives you that perfect golden outside. I always peek at them around 12 minutes and adjust cooking time if needed to avoid burning.

Prep Ahead Plans

These taste best fresh out of the oven, but you can get a head start. I often make the garlic and rosemary oil earlier in the day so the flavors can blend together. You can also divide the dough into the muffin tin, cover it, and stick it in the fridge for up to 4 hours before baking.

Keeping Leftovers Fresh

While they're best warm, any extras stay good in a sealed container on your counter for a couple days. To get them crispy again, I pop them in a 350°F oven for about 5-7 minutes. They get that nice crust back, though they're still pretty tasty at room temperature too.

What To Serve Them With

These muffins go perfectly with pasta or a hearty soup. When friends come over, I put out a small bowl of olive oil mixed with balsamic for dipping. They also make really good sandwiches if you cut them in half.

Ways To Switch It Up

I've tried lots of different versions over time. Adding sun-dried tomatoes gives them a Mediterranean feel, and caramelized onions add a nice sweetness. If you love cheese, try sprinkling some Parmesan on top before they go in the oven.

Fixing Common Problems

If your muffins get stuck in the pan, try using more oil next time. If they're getting too brown on top but still doughy inside, just cover them with foil for the rest of the baking time.

Easy Garlic Rosemary Focaccia Muffins Pin it
Easy Garlic Rosemary Focaccia Muffins | tasteofsavor.com

These Garlic Rosemary Focaccia Muffins have become the bread I'm known for. That mix of crunchy outside, soft inside, and fragrant herbs makes something really special that makes any meal better. Whether it's just family dinner or a fancy get-together, everyone always loves them.

Frequently Asked Questions

→ What's wrong with overworking the dough?
If you knead the dough too much, it loses air bubbles and turns heavy instead of staying light and airy.
→ Can I swap the rosemary for other herbs?
Sure! Try thyme, oregano, or sage for a flavor change.
→ Why heat the oil with garlic and rosemary?
Warming the oil lets it soak up all the garlic and rosemary flavors, making each muffin taste amazing.
→ Can these be made in advance?
They’re best fresh and warm from the oven, but you can reheat them quickly to revive their texture.
→ Why rise the dough by the warm oven?
The warmth speeds up rising, giving your muffins a softer, puffier texture.

Garlic Rosemary Muffins

Soft mini focaccia baked in muffin pans, flavored with rosemary, garlic, and olive oil. Made simple with store-bought pizza dough for an easy twist on a classic favorite.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Alicia

Category: Breads

Difficulty: Easy

Cuisine: Italian

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Base

01 1.5 pounds of ready-made pizza dough
02 About ½ cup of good-quality olive oil

→ Aromatics & Seasonings

03 8 garlic cloves
04 4 sprigs of fresh rosemary
05 A pinch of flaky sea salt

Instructions

Step 01

Let the pizza dough sit in a greased mixing bowl until it softens at room temperature, then carefully divide it into 12 portions. Try not to handle it too much.

Step 02

Pour about a teaspoon of olive oil into each muffin mold.

Step 03

Shape each piece of dough into a ball, place each in the pre-oiled muffin cups, then cover them and let them rise while the oven preheats to 400°F.

Step 04

Finely chop the garlic and remove the rosemary leaves from the sprigs, setting them aside.

Step 05

Warm up the remaining olive oil until it’s hot to the touch (a test drop of water will sizzle). Remove it from heat, stir in the chopped garlic and rosemary, and let the flavors mingle.

Step 06

Brush each dough ball generously with the infused oil. Use your fingers to press small dimples into the dough, and push in some garlic and rosemary.

Step 07

Bake for 14-16 minutes. If they’re browning too much, loosely cover with foil partway through.

Notes

  1. If fresh dough isn’t available, canned dough works too.
  2. Handle the dough lightly to keep it airy.
  3. Letting the dough rest improves its flavor and structure.
  4. Don’t skimp on olive oil. It makes a big difference!

Tools You'll Need

  • A muffin tray
  • A dough cutter or bench scraper
  • A sharp kitchen knife
  • A clean dish towel

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes gluten due to the pizza dough

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 143
  • Total Fat: 2 g
  • Total Carbohydrate: 28 g
  • Protein: 5 g