Garlic Rosemary Muffin Tin Focaccia – Easy, Savory, and Perfectly Portion-Sized

There’s something so heartwarming about homemade bread—especially when it’s soft on the inside, golden on the outside, and infused with the scent of fresh garlic and rosemary.

This Garlic Rosemary Muffin Tin Focaccia is one of those recipes I find myself making again and again.

It’s cozy, rustic, and turns out perfectly every single time—with a bonus: no need to shape a whole loaf or fuss with fancy pans.

Why I Love This Recipe

Each piece is individually portioned—perfect for sharing or meal prepping.

The crust gets golden and crisp while the inside stays fluffy and soft.

That blend of garlic and rosemary? Absolute comfort.

It’s simple to make, even if you’re new to baking bread.

You can easily customize toppings or mix-ins for your mood.

What You’ll Need (Ingredient Highlights)

 All-purpose flour – The classic base for a chewy, tender crumb.

Active dry yeast – Helps the dough rise and gives that bakery-fresh texture.

Olive oil – Adds richness and helps create golden crust.

Fresh garlic & rosemary – The flavor stars of this focaccia.

Coarse sea salt & black pepper – Boosts flavor and adds a pleasant crunch.

Parmesan or chili flakes (optional) – A finishing touch for cheese-lovers or spice seekers.

Pro Tips Before You Start

Make sure your water is warm—not hot—to activate the yeast properly.

Knead just until smooth and elastic—don’t overdo it.

Use good-quality olive oil for the best flavor.

Press deep dimples into the dough so the oil and herbs seep in.

Let the dough rest after baking—it will finish setting up and be easier to handle.

How to Make Garlic Rosemary Muffin Tin Focaccia

Step 1: Activate the Yeast

Mix warm water, sugar, and yeast in a small bowl.

Let sit 5–10 minutes until foamy.

Step 2: Make the Dough

In a large bowl, whisk flour and salt.Add the yeast mixture and olive oil to the center.

Stir until a rough dough forms.

Step 3: Knead and Let Rise

Turn out the dough onto a lightly floured surface.

Knead 5–7 minutes until smooth and stretchy.

Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.

Step 4: Prepare the Muffin Tin

Grease a 12-cup muffin tin or line with parchment cups Punch down the dough and divide into 12 balls.

Place each into a muffin cup.

Step 5: Add Garlic-Rosemary Topping

Mix olive oil, minced garlic, and chopped rosemary.

Brush over each dough ball and press gently to form dimples.

Step 6: Second Rise and Preheat

Cover the tin and let rise for 20 minutes.

Meanwhile, preheat oven to 375°F (190°C).

Step 7: Final Toppings and Bake

Sprinkle each with sea salt, black pepper, and optional Parmesan or chili flakes.

Bake 18–20 minutes until tops are golden brown.

Step 8: Cool and Serve

Let cool in the tin for 5 minutes, then transfer to a wire rack.

Serve warm or at room temperature.

What to Serve It With

Soups like creamy tomato or mushroom bisque

Italian pasta dishes or baked lasagna

Charcuterie boards with olives and cheeses

Grilled chicken, steak, or roasted vegetables

Salads with vinaigrette or citrus dressing

Variations / Substitutions

Use thyme, oregano, or sage instead of rosemary.

Add sun-dried tomatoes or chopped olives for Mediterranean flair.

Top with shredded mozzarella or fontina for cheesy versions.

Make mini versions using a mini muffin tin.

Swap garlic for roasted shallots for a softer, sweeter flavor.

Storage & Leftovers

Room temp – Store in an airtight container for up to 2 days.

Fridge – Store up to 5 days, then reheat before serving.

Freezer – Freeze up to 2 months. Thaw and reheat in oven for best texture.

Reheat – 5–8 minutes in oven at 350°F or 2–3 minutes in an air fryer.

FAQs

Can I use instant yeast instead of active dry?
Yes, just skip the activation step and mix it directly into the flour.

What if I don’t have fresh rosemary?
You can use 1 tablespoon dried rosemary instead.

Can I make the dough ahead of time?
Yes, refrigerate after the first rise. Bring to room temp before shaping and baking.

Do I need a stand mixer?
Nope! This dough is easy to mix and knead by hand.

Can I use gluten-free flour?
It may work with a 1:1 GF blend, but texture could be denser.

How do I keep the muffins soft?
Store them airtight and avoid overbaking.

Can I skip the garlic?
Sure, but it adds great flavor. You could swap in shallots or caramelized onion instead.

Final Thoughts

These Garlic Rosemary Muffin Tin Focaccia bites are the kind of thing that disappears fast—whether at the dinner table, on a picnic, or in lunchboxes.

They’re rustic, cozy, and packed with flavor in every bite.

If you’ve ever wanted to make focaccia but felt intimidated, this is the perfect place to start.

Once you try them, you’ll want to make them on repeat.