Irresistibly Fluffy Garlic Rosemary Focaccia Muffins

Delight in these Garlic Rosemary Focaccia Muffins, a fluffy and aromatic twist on traditional bread ready in under an hour.

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Prep Time 30

Cook Time 16

Rising Time 15

Total Time 1 1

Servings: 12 muffins

Course: Healthy Breakfast

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 package store-bought pizza dough saves time
2 tablespoons extra virgin olive oil adds depth and richness

For the Topping

4 cloves fresh garlic for bold aroma
2 tablespoons fresh rosemary fresh is best!
1 teaspoon flaky salt for crunch and flavor

Equipment

Muffin pan
Small pan
mixing bowl
Brush

Method

Step‑by‑Step Instructions

Prepare the pizza dough in a lightly greased bowl for 30 minutes.
Cut the dough into 12 even pieces.
Oil the muffin pan with 1 teaspoon of olive oil in each cup.
Shape each piece of dough into a rough ball and place in the muffin cups.
Cover the pan with a towel and let the dough rise for 15 minutes.
Chop the garlic and fresh rosemary while the dough rises.
Heat remaining olive oil in a small pan over medium heat.
Infuse the oil with chopped garlic and rosemary for about 1 minute.
Spoon the infused garlic-rosemary oil onto each dough ball.
Create dimples in each dough ball with your fingers.
Sprinkle flaky salt generously on top.
Bake in a preheated oven at 400°F (204°C) for 14-16 minutes.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gCalcium: 1mgIron: 4mg

Notes

Store muffins in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days, or frozen for up to 3 months.

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