Go Back
–+ servings
Four Rosemary Focaccia Muffins sit on a wooden board, topped with fresh rosemary.

Rosemary Focaccia Muffins

These rosemary focaccia muffins offer a delightful twist on traditional focaccia, perfect for a quick snack or side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Side Dish, Snack
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2.5 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 cup warm water about 105-115F
  • 1/4 cup olive oil plus more for greasing
For the Topping
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary chopped
  • 1/2 tsp flaky sea salt

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Add the warm water and 1/4 cup olive oil. Mix with a spatula until a shaggy dough forms.
  3. Cover the bowl and let the dough rest for 10 minutes.
  4. Preheat your oven to 400F (200C). Grease a 12-cup muffin tin.
  5. Stir the dough a few times with your spatula to make it a bit smoother. It will still be sticky.
  6. Divide the dough evenly among the 12 muffin cups. You can use a lightly oiled spatula or your hands to help.
  7. Drizzle the remaining 2 tablespoons of olive oil over the tops of the dough in the muffin cups.
  8. Sprinkle the chopped rosemary and flaky sea salt over the oiled tops.
  9. Bake for 20-25 minutes, or until golden brown and cooked through.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

These muffins are best served warm. You can also add other herbs like thyme or a pinch of red pepper flakes for a little heat.

Tried this recipe?

Let us know how it was!