Rosemary. Garlic. Focaccia. Muffins.
Rosemary. Garlic. Focaccia. Muffins. is a easy Italian recipe that serves 6. 180 calories per serving. Recipe by Salt N Sprinkles on YouTube.
Prep: 2 hrs 37 min | Cook: 20 min | Total: 3 hrs 12 min
Cost: $1.14 total, $0.19 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 cup Warm Water (about 110°F (43°C) to activate yeast)
- 1 tsp Instant Yeast (active dry yeast works too)
- 1 tsp Granulated Sugar (helps yeast activation)
- 1 tsp Salt (fine sea salt)
- 4 tbsp Olive Oil (extra‑virgin; 2 tbsp for dough, 2 tbsp for rosemary‑garlic infusion)
- 2 sprigs Fresh Rosemary (leaves stripped and minced)
- 2 Garlic Cloves (minced fine)
- 1 tsp Coarse Sea Salt (sprinkle on top before baking)
Instructions
Mix Dough
In a mixing bowl combine the flour, sugar, salt, and instant yeast. Add warm water and 2 tbsp olive oil, stir until a shaggy dough forms.
Time: PT15M
Knead
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Time: PT5M
First Rise
Place the dough back in the bowl, cover with a kitchen towel or plastic wrap, and let it rest at room temperature for 2 hours until doubled in size.
Time: PT2H
Temperature: Room Temperature
Portion into Muffin Pan
Punch down the risen dough, divide it into 12 equal strips, and gently place each strip into a cup of the muffin pan.
Time: PT5M
Dimple the Dough
Using your fingertips, press deep dimples into the top of each dough strip, creating large air pockets.
Time: PT5M
Prepare Rosemary‑Garlic Oil
Finely mince the rosemary leaves and garlic cloves. Heat the remaining 2 tbsp olive oil in a small saucepan over medium‑high heat for about 30 seconds until fragrant; do not let it brown.
Time: PT5M
Temperature: Hot
Brush and Season
Brush the hot rosemary‑garlic oil over each dimpled dough piece, then sprinkle with coarse sea salt.
Time: PT2M
Bake
Place the muffin pan in a pre‑heated oven and bake for 20 minutes, or until the tops are deep golden brown.
Time: PT20M
Temperature: 425°F
Cool and Serve
Remove the pan from the oven, let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat, Garlic
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Instant Yeast: Active Dry Yeast
- Instead of Olive Oil: Canola Oil
- Instead of Fresh Rosemary: Dried Rosemary (½ tsp)
- Instead of Garlic Cloves: Garlic powder (¼ tsp)
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Measuring Cups and Spoons
- 12‑Cup Muffin Pan
- Oven
- Kitchen Towel or Plastic Wrap
- Small Saucepan
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Allow the dough to rest for 2 hours so it fully expands.
- Dimple the dough to create big air bubbles.
- Heat the rosemary‑garlic oil for only 30 seconds to avoid burning.
- Bake at a high temperature (425°F) until golden brown.
Chef Tips from the Video
- Use extra‑virgin olive oil for the most aromatic rosemary‑garlic infusion.
- Add a pinch of flaky sea salt on top just before baking for extra crunch.
- For an extra herb boost, toss whole rosemary sprigs in the oil before brushing.
Troubleshooting
The dough did not rise.
Make sure the water is warm (110°F) and the yeast is fresh. If needed, extend the proofing time by 30‑45 minutes.
Muffins turned out dense.
Do not over‑mix the dough and ensure the 2‑hour rise is completed. Baking at a high temperature (425°F) is essential for a light interior.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped for up to 2 months; reheat in oven.
Room temperature: Can sit at room temperature, covered, for 1 day.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate for a slow rise.
- Bake the muffins ahead of time and reheat briefly before serving.
- Freeze baked muffins; toast directly from the freezer for a quick snack.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia dates back to ancient Roman times as a flatbread baked in communal ovens. It became a staple in Liguria, where olive oil, herbs, and sea salt turned it into a beloved snack and side dish, symbolizing simple, rustic Italian cooking.
How is focaccia traditionally served in the regions of Liguria, Italy?
In Liguria, focaccia is often served warm, drizzled with extra‑virgin olive oil and sprinkled with coarse sea salt or fresh rosemary. It accompanies meals, is eaten as a snack, or used to sop up sauces and soups.
What are the traditional regional variations of rosemary garlic focaccia in Italy?
While the classic Ligurian focaccia uses rosemary and sea salt, other regions add toppings like olives, tomatoes, onions, or cheese. The garlic‑infused version is popular in Tuscany, where garlic is lightly sautéed in olive oil before being brushed on the dough.
What occasions or celebrations is focaccia commonly associated with in Italian culture?
Focaccia is a staple at family gatherings, market stalls, and festive occasions such as weddings and holidays. Its easy preparation makes it a go‑to side for holiday meals, including Thanksgiving adaptations like these muffins.
How does rosemary garlic focaccia fit into the broader Italian side‑dish tradition?
Italian cuisine features many simple, bread‑based sides that highlight high‑quality olive oil and herbs. Rosemary garlic focaccia muffins embody this tradition, offering a portable, airy bread that pairs perfectly with soups, salads, or roasted meats.
What are the authentic traditional ingredients for Italian focaccia versus acceptable substitutes?
Traditional focaccia uses high‑gluten flour, extra‑virgin olive oil, sea salt, fresh rosemary, and sometimes garlic. Acceptable substitutes include bread flour for a chewier crumb, canola oil if olive oil is unavailable, and dried rosemary (½ tsp) in place of fresh.
What are the most common mistakes to avoid when making rosemary garlic focaccia muffins?
Common errors include using water that’s too hot, which kills the yeast; skipping the 2‑hour proof, resulting in a dense crumb; and over‑baking, which dries out the interior. Also, be careful not to burn the rosemary‑garlic oil; a quick 30‑second heat is enough.
Why does this recipe use a 30‑second hot olive oil infusion instead of longer cooking?
A brief 30‑second infusion releases the fresh rosemary and garlic aromatics without scorching them. Longer heating can turn the garlic bitter and the rosemary smoky, which would overpower the delicate focaccia flavor.
How do I know when the focaccia muffins are done baking?
The muffins are done when the tops are deep golden brown and a tap on the bottom sounds hollow. An internal temperature of about 200°F (93°C) also indicates they are fully baked.
What does the YouTube channel Salt N Sprinkles specialize in?
The YouTube channel Salt N Sprinkles specializes in approachable, home‑cooked recipes that blend classic comfort foods with fresh, seasonal twists, often focusing on side dishes, quick meals, and festive treats.
What is the cooking philosophy and style of the YouTube channel Salt N Sprinkles?
Salt N Sprinkles emphasizes simple techniques, ingredient quality, and making recipes that are both delicious and doable for everyday cooks. The channel’s style is friendly, visually clear, and encourages experimentation with herbs and spices.
Last updated: September 6, 2026
