1-Getting started with Garlic Rosemary Focaccia Muffins: Begin by letting the pizza dough come to room temperature, which makes it easier to work with. Then, cut the dough into 12 even slices using a bench scraper or knife, being careful not to overwork it and lose those important air bubbles.

2-Preparations before baking: Next, pour 1 teaspoon of olive oil into each cup of a muffin pan to prevent sticking. Shape each dough slice into rough balls and place them in the oiled cups without pressing out the air. Cover the pan with a towel and let it rest while you preheat the oven to 400 degrees Fahrenheit. This rest time helps the dough puff up and develop flavor.

3-Making the garlic rosemary oil topping: While the dough rests, chop the 8 cloves of garlic and the leaves from the 4 sprigs of rosemary. Heat the remaining olive oil over medium heat until it sizzles when you flick in a drop of water. Remove from heat, add the chopped garlic and rosemary, and stir until the sizzling stops. Spoon this mixture evenly over each dough ball, then use your fingers to press dimples into the dough for the herbs to stick.

4-Baking and Finishing Touches: Bake the muffins for 14 to 16 minutes, covering loosely with foil if the tops brown too fast. The total preparation time is about 45 minutes, making this recipe quick for any day. Once done, let them cool slightly before enjoying their fluffy texture and aromatic taste.

5-Tip for best results: To keep things light, avoid overworking the dough as per the tips shared. This ensures your muffins stay fluffy and full of those air pockets that make focaccia special.