1. Home
  2. Recipes
  3. Garlic Rosemary Bites

Garlic Rosemary Bites

Featured in Party Starters That Disappear Fast.

These bite-sized rosemary garlic breads are an easy twist on focaccia. Start with pizza dough, divide it into muffin tins brushed generously with olive oil, and let them rise. Make little dents in the dough, drizzle them with garlicky, rosemary-infused oil, and bake. Be gentle with the dough to keep it fluffy, don’t skimp on rest time, and use plenty of oil for crisp, golden edges. These warm mini loaves are crispy outside, soft inside, and bursting with flavor.
Pin it Share it Send it Print it Jump To Recipe
A woman holding a vegetable in a kitchen.
Updated on Thu, 03 Apr 2025 23:35:50 GMT
Garlic Rosemary Bites Pin it
Garlic Rosemary Bites | cookwithtaste.com

Turn regular store-bought pizza dough into tasty Garlic Rosemary Focaccia Muffins that'll bring Italian bakery vibes straight to your home. Their crispy golden tops, fragrant herbs, and soft centers will take any meal from basic to impressive.

Since I stumbled on this muffin-shaped focaccia method, it's become the bread I make most often. There's something almost magic about how the olive oil makes the outside crisp while keeping the inside fluffy.

Key Ingredients Breakdown

  • Pizza dough: Should be at room temp for easier handling
  • Extra virgin olive oil: Don't cheap out - good stuff makes it taste better
  • Fresh rosemary: The dried kind just won't give you the same wow factor
  • Fresh garlic: Skip the jar stuff for this recipe
  • Flaky salt: That final sprinkle makes all the difference
  • Quality muffin tin: Helps everything bake up nice and even

Simple Cooking Instructions

Getting The Dough Ready:
Bring dough to room temp naturally. Cut into portions with gentle hands. Form into loose balls. Keep them covered during rest time. Touch as little as possible.
Making Flavored Oil:
Warm oil slowly. Stir in garlic bit by bit. Look for light browning. Turn off heat right away. Allow flavors to blend together.
Putting In Muffin Tins:
Coat tins well with oil. Set dough balls in gently. Push finger holes throughout. Spread herbs all around. Pour oil carefully over top.
Cooking Them Up:
Get oven fully hot first. Keep an eye on the color. Turn pan if needed. Test for doneness. Let cool just a bit.
Final Prep:
Sprinkle with finishing salt. Add a bit more oil on top. Add fresh herb garnish. Enjoy while they're warm. Set out extra oil for dipping.
Easy Garlic Rosemary Focaccia Muffins Pin it
Easy Garlic Rosemary Focaccia Muffins | cookwithtaste.com

I came up with this recipe after my trip through Italy where I couldn't get enough of their traditional focaccia.

Mastering The Heat

After making batch after batch, I've found that getting the oven temp just right makes all the difference. You'll want a fully heated oven to get that golden crust, but keep watching so they don't get too dark. I always peek at them around 12 minutes and then decide how much longer they need.

Prep-Ahead Tips

While they taste best fresh out of the oven, you can do some prep work ahead of time. I often mix up the garlic-rosemary oil earlier in the day so the flavors can really sink in. You can also divide the dough into the muffin tin, cover it, and keep it in the fridge for up to 4 hours before baking.

Keeping Them Fresh

They're best warm, but any leftovers will stay good in a sealed container on your counter for a couple days. When I want to perk them up, I pop them in a 350°F oven for about 5-7 minutes. The outside gets crispy again, though they're pretty tasty at room temperature too.

What To Serve With Them

These muffins go perfectly with pasta or a hearty bowl of soup. When friends come over, I put out a small bowl of olive oil mixed with balsamic vinegar for dipping. They also make really good sandwiches if you cut them in half.

Ways To Mix It Up

I've tried lots of different versions over time. Throwing in some sun-dried tomatoes gives them a Mediterranean feel, and caramelized onions add a nice sweetness. If you love cheese, sprinkle some Parmesan on top before baking for extra flavor.

Fixing Common Problems

If your muffins are sticking to the pan, try adding more oil to each cup next time. If the tops are getting too brown but the insides aren't done yet, just cover them with foil until they finish baking.

Easy Garlic Rosemary Focaccia Muffins Pin it
Easy Garlic Rosemary Focaccia Muffins | cookwithtaste.com

These Garlic Rosemary Focaccia Muffins have become the bread I'm known for making. The combo of crunchy outside, fluffy inside, and those aromatic herbs creates something really special that makes any meal better. Whether it's just a family dinner or a fancy get-together, people always love them.

Frequently Asked Questions

→ Why should I avoid working the dough too much?
If you handle the dough too much, it squishes out air pockets, which makes the muffins denser and less fluffy.
→ Can I swap out the rosemary?
Absolutely! Fresh thyme, oregano, or sage can work just as well.
→ What's the point of warming the oil with rosemary and garlic?
It helps the garlic and rosemary flavors soak into the oil, making every bite more delicious.
→ Can I make these a day ahead?
Sure! Store them and reheat briefly in the oven to revive their crisp texture.
→ Why let the dough rise near an oven?
The gentle warmth from the oven makes the dough rise faster and gives it a nice, airy texture.

Garlic Rosemary Bites

Tasty, mini garlic and rosemary muffin bites made using pizza dough. A quick and easy option for fresh, herby goodness.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Milly


Difficulty: Easy

Cuisine: Italian

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Base

01 Pre-made pizza dough (around 1.5 lbs)
02 Half cup of olive oil, barely full

→ Aromatics & Seasonings

03 8 cloves of garlic
04 4 sprigs of fresh rosemary
05 Coarse flaky salt

Instructions

Step 01

Let the dough warm up in a lightly oiled bowl. Slice into 12 equal parts, making sure not to knead too much.

Step 02

Drizzle one teaspoon of olive oil into each section of a muffin pan.

Step 03

Roll each dough piece into a ball. Set them in the oiled pan, cover, and rest them near your oven preheating to 400°F.

Step 04

Finely chop up the garlic and rosemary leaves, then keep them aside.

Step 05

Warm up the remaining oil. A drop of water will let you know when it's ready. Take it off the heat and mix in the garlic and rosemary.

Step 06

Spread the seasoned oil on the dough balls. Press gently with your fingers to create dimples, tucking garlic and rosemary bits into the dough.

Step 07

Cook for 14 to 16 minutes. If it starts browning too early, tent some foil over it.

Notes

  1. Canned dough works fine if fresh is unavailable.
  2. Don't overwork the dough or it could lose its airiness.
  3. Giving the dough some time to rest enhances the texture and flavor.
  4. A good amount of olive oil will make it taste better.

Tools You'll Need

  • Pan for muffins
  • Scraper for cutting dough
  • Sharp-edged knife
  • Clean kitchen cloth

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten present in dough

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 143
  • Total Fat: 2 g
  • Total Carbohydrate: 28 g
  • Protein: 5 g