Herbed Focaccia Muffins with Rosemary Garlic Topping

Golden, fluffy, and infused with aromatic herbs—these Herbed Focaccia Muffins are a bakery-style treat you can make right at home!

With an overnight rise and a garlicky rosemary finish, they’re perfect for snacking, sharing, or pairing with your favorite soups and salads.

Why You’ll Love This Recipe

Crispy edges, soft center: Muffin-style focaccia bakes up with the perfect crust-to-crumb ratio.

Flavor-packed topping: Garlic and rosemary sautéed in olive oil take these muffins to another level.

Make-ahead friendly: The dough rises overnight in the fridge, so you can bake fresh the next day.

Perfectly portioned: No slicing needed—just pull one out of the pan and enjoy!

Ingredient Highlights

Bread flour: Adds structure and chew for a classic focaccia texture.

Active dry yeast & honey: Help activate the dough for a fluffy rise.

Extra virgin olive oil: Used generously to enrich the dough and crisp the edges.

Sea salt: Balances the flavors and adds crunch with the finishing salt on top.

Garlic & rosemary: Sautéed and spooned on top for a savory, herbaceous burst.

Butter: Brushed on after baking for a glossy, rich finish.

Pro Tips Before You Start

Use warm water (around 110°F) to activate the yeast—too hot can kill it.

Don’t worry if the dough feels wet; it should be sticky before the overnight rise.

Oil your hands before shaping to prevent sticking.

Use a muffin pan for perfectly portioned, crispy-edged focaccia.

Let the muffins rise until puffed and airy before baking for best texture.

How to Make Herbed Focaccia Muffins

Step 1: Bloom the Yeast (Day 1)

In a large mixing bowl, combine warm water, active dry yeast, and honey.

Stir and let sit for 5–10 minutes, until foamy and activated.

Step 2: Mix the Dough

Add bread flour and sea salt to the bowl.

Stir with a spoon or spatula until a shaggy dough forms—it may seem sticky, and that’s okay.

Step 3: Coat with Olive Oil & Chill

Drizzle 2 tablespoons of olive oil over the dough.

Gently turn the dough to coat it fully in the oil.

Cover the bowl with plastic wrap and refrigerate overnight (at least 8 hours).

The dough will double in size.

Step 4: Prepare for Shaping (Day 2)

The next day, drizzle another 2 tablespoons of olive oil over the risen dough.

Gently knead or fold it in the bowl to deflate.

Step 5: Shape into Muffins

Turn the dough onto a lightly oiled surface and pat into a rectangle.

Cut it in half, then divide each half into 6 pieces (12 total).

Step 6: Place in Muffin Tin

Grease a muffin pan with olive oil. Place each piece of dough into a muffin cup.

It doesn’t need to be perfect—just press it in gently.

Step 7: Final Rise

Cover the pan loosely and let the dough rise in a warm spot for about 2 hours, until puffed and slightly domed.

Step 8: Make the Rosemary Garlic Topping

Heat olive oil in a small pan over medium heat.

Turn off heat and stir in minced rosemary and minced garlic. Swirl to infuse.

Transfer to a bowl if garlic starts to brown.

Step 9: Poke & Top

Preheat oven to 450°F (232°C).

Oil your hands and poke deep dimples into the dough.

Spoon the rosemary garlic oil evenly over the tops.

Step 10: Bake

Bake for about 20 minutes, or until the tops are golden brown and crisp.

Step 11: Finish & Serve

While still hot, brush the muffins with melted butter and sprinkle with finishing salt for extra flavor.

Serve warm or at room temperature!

What to Serve It With

Creamy tomato soup

Fresh garden salad

Charcuterie board

Grilled chicken or seafood dishes

Variations & Substitutions

Swap rosemary for thyme or oregano for a different herb profile.

Add shredded mozzarella or Parmesan on top before baking.

Stir chopped olives or sun-dried tomatoes into the dough for extra flavor.

Try using whole wheat flour for half the flour to add more nuttiness.

Storage & Leftovers

Room Temp: Store in an airtight container for 1–2 days.

Fridge: Wrap and refrigerate for up to 4 days.

Freezer: Freeze in a zip-top bag for up to 1 month.

To Reheat: Warm in a 300°F oven for 5–7 minutes until soft and warm.

FAQs

Can I use instant yeast instead?
Yes! Skip the blooming step and mix it right in with the flour.

Do I have to refrigerate the dough overnight?
Chilling helps develop flavor and texture.

But you can let it rise at room temp for 1.5–2 hours if you’re short on time.

What’s the best way to store these muffins?
Keep them in an airtight container at room temp or refrigerate if storing longer.

Can I make these without a muffin tin?
Yes! Shape the dough into rounds and place on a parchment-lined sheet pan.

Why poke the dough?
It creates those classic focaccia dimples and allows the oil to seep in for flavor and texture.

Can I make them gluten-free?
Try using a 1:1 gluten-free flour blend, though texture may vary.

Can I double the recipe?
Absolutely. Use two muffin pans or bake in batches.

Final Thoughts

These Herbed Focaccia Muffins are everything I love about fresh-baked bread—crispy, chewy, garlicky, and loaded with herby flavor.

Whether you serve them with soup or as an appetizer for guests, they never fail to impress. I hope you enjoy baking (and eating!) every last one.