Crispy and golden, these gluten free focaccia muffins are just as good as the original version! Each focaccia muffin is topped with a buttery rosemary and garlic topping that takes these to the next level!

WHY I MADE THESE MINI FOCACCIA MUFFINS

I was blown away by the love my Rosemary and Garlic Focaccia Muffins recipe received on TikTok, Instagram, and YouTube! That recipe has already amassed many millions of views (thank you!) and the number one question I received was whether I could make gluten free focaccia muffins, too!

Of course, as a part-time gluten-free girlie myself I felt that I had to test out a gluten free focaccia recipe so that everyone could enjoy some mini focaccia goodness for Thanksgiving. This recipe is amazing all year round, of course, but something about the herby flavors of rosemary and garlic, and the adorable shareable nature of mini focaccia muffins makes them just oh so perfect for the holidays.

If you haven’t tried making any type of focaccia before, you should! It’s one of the easiest breads to master because focaccia requires very little kneading. All you have to do is measure the ingredients correctly, do a little mixing, allow the dough to rise, and then you’re well on your way to making deliciously tasty gluten free focaccia at home.

Now, compare that to sourdough bread which requires a delicate dough fold every 30 minutes for hours and hours and hours… This recipe is so much easier, and delicious, too!

MY GLUTEN FREE FOCACCIA MUFFINS RECIPE

The full recipe for my gluten free rosemary garlic muffins are below–it’s super easy! But here’s the gist of it:

• Day one: Mix the yeast, honey, and water together in a large bowl. Add the gluten free flour and salt to the bowl, and mix everything with a large spoon. Drizzle olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight.
• Day two: Turn the dough out onto a lightly oiled counter. Divide the dough in half, and then cut six pieces from each half for a total of twelve dough strips. Divide the dough into the muffin tins, and allow the dough to rise.
• Rosemary Garlic Topping: Meanwhile, heat olive oil in a small pan over medium heat. Add the minced rosemary and garlic. Remove the pan from the heat and gently swirl it around to quickly cook.
• Focaccia Muffins, cont: Drizzle spoonfuls of the rosemary garlic topping evenly over the dough. Bake until the tops are lightly golden brown, and then brush the hot focaccia muffins with melted butter and sprinkle with the finishing salt.

FOCACCIA MUFFINS KEY INGREDIENTS

• active dry yeast
• honey
• gluten free flour
• extra-virgin olive oil
• rosemary
• garlic

HOW LONG DO THESE MINI FOCACCIAS TAKE TO MAKE?

Plan out two days to make these focaccia muffins. The reason why is because you will want to let the dough rise in the refrigerator overnight for at least 8 hours. And then, once you take it out of the fridge the dough will need to rise for another two hours on the counter at room temperature.

Like I said earlier, focaccia is easy to make because there’s very little hands-on time involved but you will need to wait a bit for the dough to rise. It’s very much worth the wait though!

If you’re absolutely pressed for time, you can let the dough rest on the counter for 4 hours instead of 8 hours in the fridge.

HOW TO STORE THESE GLUTEN FREE FOCACCIA MUFFINS?

These gluten free focaccia muffins taste best the day they’re made. The next day they’ll be much drier. I recommend serving them the same day that you bake them. And you don’t want to refrigerate the baked bread because they’ll dry out and get hard in the fridge.

If needed, store any left over muffins in a Ziploc bag at room temperate and reheat in the oven at 375 for about 5-10 minutes the next day until warmed through.

GLUTEN FREE FOCACCIA MUFFINS FAQ

1. What type of gluten free flour should I use?

I used King Arthur’s Measure-for-Measure Gluten Free Flour for this recipe. Your mileage may vary depending on which gluten free flour you use. Just make sure it has xanthan gum.

2. Can I use almond flour?

Unfortunately no! Almond flour will not work for this recipe.

3. What type of yeast should I use?

Use any instant yeast for this recipe. My all time favorite ride-or-die yeast brand is Saf, which you can find HERE! This yeast has never failed me. It’s very active and all of my breads rise perfectly with this yeast.

4. My focaccia didn’t rise! What happened?

Oh no! I hate when that happens. Check out my blog post 6 REASONS WHY YOUR DOUGH DIDN’T RISE to troubleshoot the problem. Your dough should rise during the first two proofs, however don’t be alarmed if you don’t get a tall rise after baking the focaccia muffins in the oven. They won’t rise very much.

5. What else can I put on my focaccia besides rosemary and garlic?

The possibilities are endless! You could try roasted corn (like in my roasted corn and shallot focaccia recipe), chopped olives, herbs, sun dried tomatoes… yum!

6. Is this recipe vegan?

This gluten free focaccia muffin recipe can easily be made vegan by swapping the honey for white sugar, or maple syrup. You can also brush the tops with melted vegan butter instead of regular butter if you’d like.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

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Gluten Free Rosemary Garlic Focaccia Muffins

Crispy and golden, this gluten free version of my rosemary garlic focaccia muffins is just as good as the original! Each focaccia muffin is topped with a buttery rosemary and garlic topping that takes these to the next level!

Print Pin Rate

Course: Appetizer, Bread

Prep Time: 3 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 10 hours hours

Total Time: 10 hours hours 50 minutes minutes

Servings: 12 muffins

Equipment

• Saf Instant Yeast
• Gluten Free Flour
• Le Saunier De Camargue Fleur De Sel

Ingredients

• 2 ¼ tsp active dry yeast*
• 1 tsp honey**
• 1 1/2 c warm water
• 2 1/2 c gluten free flour***
• 2 tsp sea salt
• ¼ c extra-virgin olive oil divided
• 2 tbsp butter melted
• 2 tbsp finishing salt like Le Saunier de Camargue Herbes De Provence Fleur de Sel

Rosemary Garlic Topping

• 1/3 c extra virgin olive oil
• 2-3 sprigs of rosemary minced
• 3 garlic cloves minced

Instructions

Focaccia Muffins: Day one

• Mix the yeast, honey, and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty.
• Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms. The dough will be thick like cement. That’s ok!
• Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it’s coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours. The dough will double in size.

Day two

• The next day, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
• Turn the dough out onto a lightly oiled counter. Pat it into a rough rectangle.
• Using a sharp knife or bench scraper, divide the dough in half, and then cut six pieces from each half for a total of twelve pieces of dough.
• Grease a muffin pan with olive oil. Roll the dough into balls and place in the muffin tins.
• Allow the dough to rise, covered, for about 2 hours.

Rosemary Garlic Topping

• Meanwhile, prepare the Rosemary Garlic Topping by heating the olive oil in a small pan over medium heat. Once the oil is shimmering, turn off the heat and add the minced rosemary and garlic. Remove the pan from the heat and gently swirl it around to quickly cook the rosemary and garlic. This should only take a minute. If it starts to burn, transfer the mixture to a bowl.

Focaccia Muffins, cont.

• Preheat the oven to 450 F degrees.
• Oil your hands and poke deep holes all over the top of the dough.
• Drizzle spoonfuls of the rosemary garlic topping evenly over the dough.
• Bake for about 20-25 minutes, or until the tops are golden brown.
• Brush the hot focaccia muffins with melted butter and sprinkle with the finishing salt.

Notes

*My ride-or-die yeast brand is Saf! This yeast has never failed me. It’s very active and my breads rise perfectly with this yeast.

**Feel free to substitute the honey with equal parts white sugar or maple syrup, if vegan.

***I used King Arthur’s Measure-for-Measure 1:1 Gluten Free Flour for this recipe. Your mileage may vary depending on which gluten free flour you use. Just make sure it has xanthan gum.