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Bird's-eye view of a golden focaccia muffin topped with roasted garlic cloves and fresh rosemary leaves, drizzled with olive oil.

Garlic Rosemary Focaccia Muffins

Garlic and rosemary focaccia baked as muffins, with olive oil and sea salt for a savory, fluffy bread.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Italian-American
Servings 12 servings
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour 240 g
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup olive oil
  • 1 cup warm water
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • sea salt for sprinkling on top Optional

Instructions
 

  • Preheat oven:

    Preheat oven to 400°F (205°C).

  • Whisk dry ingredients:

    In a large bowl, whisk together flour, baking powder, and salt.

  • Mix wet and dry:

    In a separate bowl, mix warm water and olive oil. Pour into dry ingredients.

  • Add garlic and rosemary:

    Add minced garlic and chopped rosemary; stir until just combined. Do not overmix.

  • Grease and fill muffin tin:

    Grease a muffin tin with cooking spray or oil. Fill each cup about ¾ full.

  • Sprinkle sea salt:

    Sprinkle sea salt on top if desired.

  • Bake until golden:

    Bake for 20 minutes until golden and a toothpick inserted comes out clean.

  • Cool before serving:

    Cool for a few minutes before serving warm.
Keyword breakfast muffins, garlic rosemary focaccia muffins, healthy muffins, homemade muffins