Golden Crust Garlic Rosemary Focaccia Muffins

Golden Crust Garlic Rosemary Focaccia Muffins are crispy on the outside, soft on the inside, and packed with garlic and rosemary flavor. After making this many times, I’ve discovered the trick to the perfect golden crust is high heat and a preheated pan. These muffins are perfect for a cozy night in and better than takeout. If you love recipes like this, you’ll also enjoy Summer Corn and Zucchini Chowder and One Pot Gnocchi Chicken Pot Pie.

What You'll Need for Golden Crust Garlic Rosemary Focaccia Muffins

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 1/4 tsp instant yeast
• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1 1/2 cups warm water
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp sugar
• 1 tbsp coarse sea salt
• 1/4 cup olive oil, for drizzling
• 1/4 tsp black pepper
• Optional: Grated Parmesan cheese
• Optional: Fresh rosemary sprigs

How to Make Golden Crust Garlic Rosemary Focaccia Muffins

1. Step 1: In a large bowl, combine flour, salt, and instant yeast. Add warm water, olive oil, minced garlic, chopped rosemary, and sugar. Mix until a soft dough forms.
2. Step 2: Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
3. Step 3: Preheat your oven to 425°F (220°C) with a large cast iron skillet or oven-safe pan inside.
4. Step 4: Once the dough has risen, gently deflate it and transfer it to the preheated skillet. Drizzle with olive oil and sprinkle with coarse sea salt and black pepper. Let it rest for 10 minutes.
5. Step 5: Bake for 20-25 minutes or until the crust is golden brown and the muffins are cooked through. Remove from the oven and let it cool for a few minutes before serving.

Storing & Reheating Golden Crust Garlic Rosemary Focaccia Muffins

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The dough can be made ahead and refrigerated overnight.

Freezing Golden Crust Garlic Rosemary Focaccia Muffins

Freeze baked muffins for up to 2 months. Thaw at room temperature before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but be careful as the crust may become soggy.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
• Best substitution: Dried rosemary can be substituted for fresh, but use half the amount.
• Make-ahead: Prepare the dough up to the point of rising, then refrigerate overnight. Let it rise at room temperature before baking.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If the muffins are not rising, the yeast may be too old or the water too hot. Ensure the water is between 105-115°F (40-46°C) and use fresh yeast.

Golden Crust Garlic Rosemary Focaccia Muffins

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

1 hr 35 mins

🍽

Serves

6 muffins

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 1/4 tsp instant yeast
• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1 1/2 cups warm water
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp sugar

Seasonings

• 1 tbsp coarse sea salt
• 1/4 cup olive oil, for drizzling
• 1/4 tsp black pepper

Optional Toppings

• Grated Parmesan cheese
• Fresh rosemary sprigs

Instructions

1. Step 1: In a large bowl, combine flour, salt, and instant yeast. Add warm water, olive oil, minced garlic, chopped rosemary, and sugar. Mix until a soft dough forms.
2. Step 2: Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
3. Step 3: Preheat your oven to 425°F (220°C) with a large cast iron skillet or oven-safe pan inside.
4. Step 4: Once the dough has risen, gently deflate it and transfer it to the preheated skillet. Drizzle with olive oil and sprinkle with coarse sea salt and black pepper. Let it rest for 10 minutes.
5. Step 5: Bake for 20-25 minutes or until the crust is golden brown and the muffins are cooked through. Remove from the oven and let it cool for a few minutes before serving.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
• Best substitution: Dried rosemary can be substituted for fresh, but use half the amount.
• Make-ahead: Prepare the dough up to the point of rising, then refrigerate overnight. Let it rise at room temperature before baking.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If the muffins are not rising, the yeast may be too old or the water too hot. Ensure the water is between 105-115°F (40-46°C) and use fresh yeast.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze baked muffins for up to 2 months. Thaw at room temperature before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 30-45 seconds, but be careful as the crust may become soggy.
• Make ahead: The dough can be made ahead and refrigerated overnight.

Nutrition Per Serving

• Calories: 270
• Protein: 7g
• Fat: 7g
• Carbs: 45g
• Fiber: 2g
• Sugar: 2g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Golden Crust Garlic Rosemary Focaccia Muffins FAQs

A Warm Final Note

I can’t wait for you to try Golden Crust Garlic Rosemary Focaccia Muffins and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!