If there’s one thing I love about Mediterranean baking, it’s how something simple like flour, olive oil, and garlic can turn into pure magic with the right technique. These No-Knead Focaccia Muffins with Roasted Garlic started as a fun experiment after I saw the focaccia muffin trend on TikTok, and now I can’t stop making them. They’re fluffy, golden, and drenched in garlicky olive oil that pools beautifully into all those dimples.
They’re everything you love about traditional focaccia, just in adorable, grab-and-go muffin form. Soft inside, crisp around the edges, and topped with sweet, mellow roasted garlic that melts into the dough as it bakes.
These are perfect for holiday tables, board nights, soup season, or honestly… any time you want warm bread without the commitment of a full focaccia slab.
If you want something that comes together a little quicker, my Same-Day No-Knead Focaccia is the way to go!
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Why You’ll Love This Recipe
Crusty edges + soft centers: You get way more crispy surface area than a full pan of focaccia.
Garlicky olive oil magic – Roasted garlic adds sweetness instead of bite — it melts right into the dough.
Easy to portion and serve – No slicing required. Perfect for hosting or meal prep.
Customizable – Add rosemary, olives, cherry tomatoes, or flaky salt.
Great make-ahead dough – The long rest builds flavor and makes the dough naturally bubbly and tender.
No-Knead Focaccia Muffins with Roasted Garlic
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Ingredients
Bread flour: Forms the base of the dough and gives the muffins their chewy, focaccia-like texture.
Yeast: Yeast helps the dough rise and creates those beautiful air pockets inside each muffin.
Salt: Enhances the flavor and balances the sweetness of the roasted garlic.
Warm water: Hydrates the dough and allows the yeast to activate properly. You want it to be between 110-115F.
Olive oil: Essential for Mediterranean focaccia — adds richness, moisture, and that signature golden edge. Opt for a really good brand of olive oil.
Roasted garlic: Soft, sweet, and mellow; infuses the muffins with deep garlic flavor without overpowering them.
Fresh rosemary (optional): Gives that classic herbaceous aroma that pairs perfectly with olive oil and garlic.
Flaky sea salt: Adds crunch and finishes the muffins with a restaurant-style flourish.
How to Make Focaccia Muffins with Roasted Garlic
Full recipe and instructions in the recipe card at the end of post
Step 1: Add 20 cloves of garlic and a pinch of salt to a small baking dish. Cover with olive oil until all the garlic is covered. Bake at 200F for two hours until nice and tender.
Step 2: Combine warm water with honey and add the yeast. Let bloom for 5-10 minutes.
Step 3: Combine flour, yeast mixture, and salt. Mix until sticky and shaggy.
Step 4: Cover and let it rest for 1 hour. Wet your hands and stretch and fold the dough.
Step 5: Cover the dough in olive oil. Cover and set in the fridge for at least 12 hours.
Step 6: Add a little olive oil to each cup in the baking pan to help crisp the edge.
Step 8: Divide the dough into 12 equal pieces.
Step 9: Place pieces in the muffin tin, cover and let rise for two hours.
Step 10: Place olive oil on your hands and use your hands to make dimples in the dough.
Step 11: Use a blender or fork to mash the roasted garlic and top the muffins with the garlic and oil.
Step 12: Bake at 425F for 18-25 minutes until golden. Top with flaky salt and serve.
Substitutions & Variations
Swap toppings: Try sun-dried tomatoes, caramelized onions, kalamata olives, or za’atar.
Make it spicy: Add Calabrian chili oil or crushed red pepper.
No roasted garlic: Use thinly sliced raw garlic. Reduce the amount so it doesn’t burn.
Add cheese: Parmesan, pecorino, or small mozzarella pearls tucked inside.
FAQ
Yes, just make sure to dissolve it in the warm water first, let it foam, then proceed.
Bake first, cool fully, then freeze in an airtight bag. Reheat in the oven for best results.
Roasted garlic gives the sweetest, mellowest flavor. Raw garlic can burn, so use much less.
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⭐️ Recipe
Focaccia Muffins with Roasted Garlic
Ingredients
- 4 cups bread flour
- 2 teaspoon kosher salt
- 1 tablespoon honey
- 7 g instant yeast
- 2 cups warm water
- ⅓ cup olive oil
- 20 garlic cloves
- Flaky sea salt
- Fresh rosemary optional
Instructions
Roast the Garlic
- Add 20 cloves of garlic to small baking dish and cover with olive oil until all the garlic is covered. Bake at 200F for two hours until nice and tender.20 garlic cloves
Bloom Yeast
- Combine warm water with honey and then add the yeast. Let bloom for 5-10 minutes.7 g instant yeast, 2 cups warm water, 1 tablespoon honey
- Make the Dough
- In a large bowl, whisk together flour, yeast mixture, and salt.4 cups bread flour, 2 teaspoon kosher salt
- Cover and let rest in a warm area for 1 hour.
- Grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process 8 times, rotating the bowl each time.
- Cover with olive oil and rotate the dough to make sure it is completely covered with the olive oil so it doesn't dry out. Cover tightly and refrigerate overnight for 12 hours or more.
- Prepare the Muffin Tin
- Drizzle a little olive oil into each cup of a standard 12-cup muffin tin. About ½ a tbsp.
- Portion the Dough
- Divide dough into 12 equal balls (about 80 grams each)
- Place one portion into each muffin cup.
- Cover and let rise in a warm area for two hours until puffy.
- Add Roasted Garlic
- Press deep dimples into the dough with oiled fingers.
- Blend the garlic or mash it with a fork. Spoon some roasted garlic onto each muffin. Optional, but you can also add a small sprig of thyme.
- Drizzle additional garlic oil on top.
- Bake
- Bake at 425°F for 18–23 minutes, or until golden with crisp edges.
- Finish & Serve
- Brush warm muffins with the roasted garlic oil.
- Sprinkle flaky sea salt and rosemary.Flaky sea salt, Fresh rosemary
- Serve warm.
Notes
Storage & Reheating
- Store: In an airtight container at room temp for 2 days.
- Freeze: Up to 2 months.
- Reheat: 350°F oven for 6–8 minutes to refresh the edges.
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