Garlic Rosemary Focaccia Muffins
These Garlic Rosemary Focaccia Muffins are crispy on the outside, fluffy on the inside, and packed with garlic and rosemary flavor. Using store-bought pizza dough, they come together in just 45 minutes, making them the perfect quick and easy bread option.
Ingredients
- 1 lb pizza dough store-bought or homemade
- 3 tbsp olive oil divided
- 3 garlic cloves minced
- 2 tsp fresh rosemary chopped
- 1 tsp flaky salt or kosher salt
Instructions
- Let the pizza dough sit at room temperature for 20 minutes. Divide it into 12 equal pieces.
- Preheat oven to 400°F (200°C). Grease a muffin pan with 1 teaspoon of olive oil per cup.
- Place each piece of dough into a muffin cup. Cover and let rest while the oven preheats.
- In a small pan, heat 2 tbsp olive oil over medium heat. Add garlic and rosemary, stirring for 30 seconds until fragrant. Remove from heat.
- Spoon the garlic-rosemary oil evenly over the dough balls. Use your fingers to press dimples into the dough. Sprinkle with flaky salt.
- Bake for 14-16 minutes or until golden brown. If browning too quickly, cover loosely with foil.
- Let cool for 5 minutes before serving. Enjoy warm!
Notes
- For extra crispiness, add more olive oil to the muffin cups before baking.
- Customize flavors by using different herbs like thyme, oregano, or basil.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- To reheat, warm in the oven at 350°F for 5 minutes.