There are days when nothing sounds better than warm, freshly baked bread, but the idea of making dough from scratch feels like too much. That’s exactly where these garlic and rosemary focaccia muffins come in. They deliver everything you love about classic focaccia—crisp edges, a soft and airy interior, and rich olive oil flavor—without the long prep time or complicated techniques.
These mini focaccias are made using ready-made pizza dough, which keeps the process approachable even if you’re new to baking bread. With just a handful of ingredients and a standard muffin pan, you can have golden, bakery-style bread on the table in under an hour. They’re perfect for cozy dinners, casual lunches, or as a flavorful side for soups and saucy mains.
What makes this recipe especially appealing is how flexible it is. Once you understand the basic method, you can easily customize the toppings and flavors to suit your preferences or what you already have in your kitchen.
Why You’ll Love This Recipe
Beginner-friendly
You don’t need special bread-making skills to succeed here. The steps are simple, forgiving, and designed to protect the air bubbles in the dough for the best texture.
Minimal equipment
All you really need is a muffin pan and a knife or bench scraper. No mixers, no fancy tools.
Uses store-bought dough
Prepared pizza dough cuts down prep time dramatically while still giving you a fluffy, flavorful result.
Short ingredient list
Olive oil, garlic, rosemary, salt, and dough—there’s a good chance you already have most of this on hand.
Quick from start to finish
From prep to baking, these focaccia muffins are ready in about 45 minutes.
Highly versatile
They pair well with everything from creamy chicken dishes to simple salads and soups.
Ingredients & Simple Substitutions
Pizza dough
Fresh pizza dough from the refrigerated section works best, but canned pizza dough is also a reliable option. The key is letting it come to room temperature so it’s easy to handle.
Extra virgin olive oil
Olive oil is essential for flavor and texture. It helps create the crispy exterior and keeps the muffins from sticking to the pan.
Garlic
Fresh garlic cloves provide the best aroma and taste. You can adjust the quantity if you prefer a milder or stronger garlic flavor.
Fresh rosemary
Rosemary gives these muffins their signature focaccia taste. If needed, thyme or oregano can be used instead.
Salt
Flaky salt or kosher salt works best for finishing and enhances the overall flavor.
How to Make Focaccia Muffins
Quick Overview
- Oil the muffin cups generously.
- Divide and rest the dough.
- Add garlic-herb oil and dimple the dough.
- Bake until golden.
Step-by-Step Instructions
Step 1: Prepare the dough
If time allows, place the pizza dough in a lightly greased bowl and let it rest at room temperature. This makes the dough easier to cut and helps it rise better in the oven. Using a sharp knife or bench scraper, divide the dough into 12 roughly equal pieces. Perfection isn’t necessary—avoid overworking the dough.
Step 2: Oil the muffin pan
Add about one teaspoon of olive oil to each cup of a standard muffin pan. This step is crucial for both flavor and easy release after baking.
Step 3: Shape and rest
Gently form each piece of dough into a loose ball and place it into the oiled muffin cups. Be careful not to press out the air. Cover the pan with a clean kitchen towel and let it rest near the oven while it preheats to 400°F (200°C). The warmth encourages the dough to puff slightly.
Step 4: Prepare the toppings
While the dough rests, finely chop the garlic. Remove the rosemary leaves from the stems and chop them as well. Set everything aside so it’s ready to use.
Step 5: Infuse the oil
Heat the remaining olive oil over medium heat. Test the temperature by flicking a tiny drop of water into the oil—if it sizzles, it’s ready. Remove the pan from heat and carefully add the garlic and rosemary. Stir gently until the sizzling subsides.
Step 6: Top the dough
Spoon the warm garlic-rosemary oil evenly over each dough ball, making sure every muffin gets plenty of flavor.
Step 7: Dimple
Using two fingers, press down into each dough ball to create deep dimples. This helps the oil soak in and gives the muffins their classic focaccia look.
Step 8: Bake
Bake for 14–16 minutes, or until the muffins are golden brown on top. If they start browning too quickly, loosely cover them with foil for the remaining bake time.
Serving Ideas
These garlic and rosemary focaccia muffins are incredibly versatile and can be served in many different ways. Their crispy exterior and soft, olive-oil-rich center make them ideal for soaking up sauces or adding substance to lighter meals.
Serve them warm alongside:
- Creamy chicken dishes or tomato-based sauces
- Vegetable or lentil soups
- Mediterranean-inspired meals with roasted vegetables
- Fresh salads as a bread alternative
For an extra finishing touch, you can garnish the muffins right after baking with grated parmesan, a drizzle of honey, or a few fresh herbs like basil or parsley. They’re also delicious sliced in half and lightly toasted the next day.
Expert Tips for Perfect Focaccia Muffins
Handle the dough gently
The key to light, airy focaccia muffins is preserving the air bubbles in the dough. Avoid kneading or reshaping too much, as this can make the muffins dense.
Let the dough rest
Allowing the dough to rest while the oven preheats gives it time to relax and expand slightly. This improves both flavor and texture.
Use enough olive oil
Olive oil isn’t just for taste—it helps create a crisp crust and prevents sticking. Don’t hold back; generous oil is part of what makes focaccia special.
Watch the oven closely
Every oven is different. If the tops brown too quickly, lightly cover the muffins with foil to prevent over-browning while the centers finish baking.
Variations & Additions
One of the best things about this recipe is how easy it is to customize. Once you master the base method, you can experiment with different flavors.
Cheese lovers
Sprinkle shredded parmesan, mozzarella, or romano over the dough before baking for a richer, more indulgent result.
Spicy version
Add finely chopped chili flakes or jalapeños to the oil mixture for a subtle kick of heat.
Vegetable toppings
Thinly sliced red onion, cherry tomatoes, asparagus, or olives add color and extra flavor. Press them gently into the dough before baking.
Herb swaps
If rosemary isn’t available, thyme, oregano, or basil all work beautifully in focaccia-style bread.
Frequently Asked Questions
What makes focaccia different from other bread?
Focaccia is known for its high olive oil content and dimpled surface. It’s usually softer and richer than many other breads, with a crisp exterior and fluffy interior.
Why is olive oil so important in focaccia?
Olive oil enhances flavor, helps the bread bake evenly, and creates the signature golden crust. It also prevents the dough from drying out.
Can I make these ahead of time?
Yes. These muffins can be baked a few hours in advance and reheated briefly in the oven. They also freeze well—just thaw and warm before serving.
Easy Garlic & Rosemary Focaccia Muffins (Made with Pizza Dough)
- Total Time: 45 min
Description
These easy focaccia muffins are crisp on the outside, soft on the inside, and packed with olive oil, garlic, and fresh herbs. Made with prepared pizza dough, they’re perfect when you want fresh bread without the extra work
Ingredients
1.5 pounds store-bought pizza dough
1/2 scant cup extra virgin olive oil
8 garlic cloves, finely chopped
4 sprigs fresh rosemary, leaves removed and chopped
Flaky or kosher salt
Instructions
- If time allows, place the pizza dough in a lightly greased bowl and let it come to room temperature. Cut the dough into 12 roughly equal pieces, being careful not to overwork it.
- Pour about 1 teaspoon of olive oil into each cup of a standard muffin pan.
- Gently shape each piece of dough into a loose ball and place it into the oiled muffin cups. Cover with a towel and let rest near the oven while it preheats to 400°F (200°C).
- While the dough rests, chop the garlic and rosemary.
- Heat the remaining olive oil over medium heat. Once hot, remove from heat and carefully stir in the garlic and rosemary until the sizzling stops.
- Spoon the garlic-herb oil evenly over each dough ball, using all of the oil.
- Use two fingers to press deep dimples into the dough, helping the oil soak in. Sprinkle lightly with salt.
- Bake for 14–16 minutes, until golden brown. Loosely cover with foil if the tops brown too quickly.
Notes
- Letting the dough rest before baking improves texture and flavor.
- Avoid pressing out the air bubbles when shaping the dough.
- Generous olive oil is essential for authentic focaccia flavor and crispness.
- Fresh pizza dough works best, but canned pizza dough is a good alternative.
- Prep Time: 30 min
- Cook Time: 15 min
