Garlic Rosemary Muffins

Mini focaccia treats turn basic pizza dough into golden, herb-filled bites that go well with almost any dish. These small bread rounds give you that real Italian bread feel in handy, single servings with crunchy outsides, soft insides, and fragrant herby goodness.

I whipped these up when friends dropped by unexpectedly for lunch and I wanted something fancy without any tricky steps. The way my kitchen smelled of rosemary and garlic had everyone begging for the instructions before they'd even had a bite. Even my picky teen who usually stays away from 'fancy bread' gobbled up three in one go.

Key Kitchen Components

• Pizza dough: Makes up the base of these treats, giving them their chewy texture. Ready-made stuff from the grocery store works great and saves tons of time without cutting corners on taste. Try to pick one without too many extras or chemicals for the best result.
• Extra virgin olive oil: Adds depth, taste, and that beautiful golden outside. Go for a nice fruity oil rather than something too sharp or bitter. The oil soaks through the dough while making that signature crunchy crust.
• Fresh garlic cloves: Bring a punch of flavor that powder just can't match. Chop them tiny so they spread evenly through the oil. Each little bit becomes a tasty explosion in the finished bread.
• Fresh rosemary sprigs: Give that classic pine-like smell that makes true focaccia stand out. Pull the leaves off the woody stems before chopping. The smells they release while baking will make your whole house smell amazing.
• Flaky sea salt: Brings out all the other flavors while adding those yummy little salt bits on top. Brands like Diamond Crystal or Maldon work really well since their big flakes hold up during baking.

Making Flawless Treats

Getting Dough Ready:

Take pizza dough out of the fridge at least 30 minutes ahead of time. Put it in a big bowl with a kitchen towel laid over it. Dough that's not cold stretches easier without breaking and gets nicer air pockets when it bakes.

Setting Up Your Tin:

Drop about a teaspoon of olive oil into each spot of a standard 12-cup muffin pan. The oil stops sticking and helps make that golden outside that good focaccia needs. Make sure oil gets up the sides too, not just the bottom.

Cutting Dough:

Cut the dough into 12 roughly same-sized chunks using a scraper or knife. Lightly shape each chunk into a ball without working it too much. Being gentle with the dough keeps the air bubbles that make the bread light and fluffy.

Letting It Rest:

Put each dough ball into its oily muffin cup and throw a clean towel over the whole pan. Set it near your heating oven for about 15 minutes. This rest lets the dough relax and puff up a bit before baking.

Making Flavor Oil:

Warm the rest of your olive oil in a small pot until it shimmers but doesn't smoke. Take it off the heat right away and mix in chopped garlic and rosemary. The warmth from the oil pulls out flavor without burning the garlic or herbs.

Making Those Dents:

Spoon your tasty oil mix over each dough ball, spreading the garlic and herb bits around evenly. Push down firmly with two fingers all over each ball to make lots of little dents. These holes catch the yummy oil and give focaccia its special look.

Baking Time:

Cook at 400°F for 14-16 minutes until they're deeply golden on top and fully baked. Check after 10 minutes and loosely cover with foil if they're browning too fast. When done, they should sound hollow if you tap them.

Pin it

I really love the rosemary version myself, though my hubby likes it better when I swap in fresh thyme. The first time I made them, I accidentally used twice as much garlic as I should have, and we found out that 'too much garlic' isn't actually a thing in our house. Now I always double the garlic when making them for family dinners.

Flexible Serving Suggestions

These little bread treats taste best warm from the oven alongside thick soups or rich stews. The mix of the crispy outside and soft inside makes for great texture while the bread soaks up tasty broth without getting mushy.

Ways To Mix It Up

You can try all sorts of herbs beyond rosemary. Try fresh thyme for something more subtle or oregano for a Mediterranean twist. Fresh basil added after baking brings brightness that works really well with the rich olive oil.

Keeping Them Fresh

Keep leftover treats in sealed containers at room temp for up to two days. The olive oil helps them stay moist longer than regular bread, though they won't stay as crispy as time goes on.

Pin it

These little bread bites show everything great about home cooking—basic ingredients turned into something special with just a bit of care. They might seem simple but they pack amazing flavor and can go with so many meals. Whenever I serve them with just a basic soup or stew, the whole meal feels more special, more thoughtful, more like the kind of food memory that sticks with you long after everyone's finished eating.

Frequently Asked Questions

→ What herbs can I swap for rosemary?

Try thyme, sage, or oregano. Use them solo or mix them up. Fresh ones taste best.

→ No pizza dough? What else can I use?

Canned dough like Pillsbury works too, or even pre-made bread dough works perfectly.

→ Can these be made ahead?

Sure! Bake them the day before and refresh at 350°F for 5 minutes before serving.

→ Why do mine feel heavy?

You probably worked the dough too much. Be gentle so the air stays in, making them light.

→ What goes great with these?

Pair them with soups, salads, pasta, or a snack board with dipping oil.