If you love the golden, fluffy goodness of classic focaccia but wish it were more portable and snackable, say hello to these irresistible Focaccia Muffins! With their pillowy-soft centers, crisp olive oil–kissed tops, and three delectable toppings, these handheld breads are so much more than just a bread basket treat—they’re an anytime obsession.
Why You’ll Love This Recipe
- No Knead & Hands-Off: The dough practically makes itself while you sleep, with zero kneading or fancy technique required!
- Three Flavor Options: Whether you’re a pesto person, crazy for olives, or a rosemary devotee, everyone gets their favorite bite-sized focaccia.
- Snack, Side, or Party Star: These Focaccia Muffins are perfect for lunchboxes, soup sides, or shining as a stunning appetizer spread at your next get-together.
- Incredible Texture: Each mini muffin is airy inside, with that signature olive oil crunch on top—utterly irresistible!
Ingredients You’ll Need
You’ll be amazed at how just a few simple pantry staples transform into the ultimate Focaccia Muffins! Each ingredient plays a starring role—bringing glorious flavor, structure, and that coveted soft-yet-crisp crumb.
- All Purpose Flour: The foundation for pillowy, tender muffins—don’t substitute with cake or bread flour for texture’s sake.
- Salt: Essential for seasoning and flavor depth—don’t skimp!
- Instant Yeast: Fast-rising and fuss-free, it gets the dough nice and bubbly overnight.
- Sugar: Just a touch, to activate the yeast and give the crumb that subtle golden warmth.
- Warm Water: The right mix of hot and room-temp water ensures speedy yeast action and hydrates the dough beautifully.
- Extra Virgin Olive Oil: Brings rich, authentic Italian flavor, plus that signature focaccia crunch.
- Toppings: Basil pesto, rosemary & sea salt, and a medley of cherry tomatoes, olives, and oregano for fun, flavor-packed variety.
Variations
One of the joys of making Focaccia Muffins is just how flexible they are. Have fun with the toppings and feel free to tweak the basic dough to suit your tastes or dietary needs—there are endless ways to make them uniquely yours!
- Cheesy Jalapeño: Top the muffins with shredded cheddar and sliced jalapeños before baking for a spicy, melty twist.
- Vegan Focaccia Muffins: Omit pesto or use a dairy-free version, and load up on roasted veggies for vibrant, plant-based flavor.
- Whole Wheat Dough: Substitute half the flour with whole wheat for a nuttier flavor and extra wholesome texture.
- Sweet-Onion & Garlic: Dot the tops with caramelized onions and roasted garlic for a slightly sweet, ultra-fragrant variation.
How to Make Focaccia Muffins
Step 1: Make the Dough
Start by whisking together your flour and salt in a large mixing bowl. In a separate bowl or large cup, whisk the instant yeast, sugar, and warm water until just dissolved (if using active dry yeast, let it sit a few minutes until bubbly). Now, gradually pour the liquid into the flour while stirring, mixing until there are no dry patches left. Drizzle with a tablespoon of olive oil, cover tightly with plastic, and let the magic happen in your fridge overnight—no kneading required!
Step 2: Portion & First Rise
The next day, revel in your dough’s transformation—it should be delightfully jiggly and bubbly. Brush your muffin tin generously with olive oil (get those corners!). Using an oiled measuring cup or spoon, portion the sticky dough evenly into the wells. It doesn’t have to be pretty, promise! Cover loosely with an inverted baking tray, and let the dough rise in a warm spot for one hour.
Step 3: Top & Dimple
Once your Focaccia Muffins have puffed up, preheat the oven to 425°F (220°C). Drizzle each muffin with olive oil, then use greased fingers to gently dimple the tops (the classic focaccia move!). Sprinkle liberally with sea salt, then top with your chosen toppings—pressing slightly so they stick as your muffins bake.
Step 4: Bake to Golden Perfection
Bake your muffins in the lower third of the oven for 18–23 minutes, until tops are bronzed, crispy, and deeply aromatic. Immediately remove them from the tin (a thin spatula or toothpick helps if they’re clinging!), and transfer to a rack so the bottoms stay crisp. Try not to devour one while they’re piping hot—it’s impossible!
Pro Tips for Making Focaccia Muffins
- Overnight Fermentation: Let the dough rise in the fridge for at least 10 hours for max flavor and effortless bubbles—cold fermentation is the focaccia secret weapon!
- Oil Every Crevice: Be generous when oiling the muffin tin, especially the sides, for easy muffin release and that gorgeous golden crust.
- Get Creative with Dimples: Using wet or oiled fingers keeps the sticky dough from clinging—plus, you can press in little pockets for pesto, salt, or tomato to nestle into.
- Press Down Your Toppings: Don’t just sprinkle—gently press toppings into the surface to keep them snug so nothing falls off after baking.
How to Serve Focaccia Muffins
Garnishes
For an extra flourish, finish warm Focaccia Muffins with a drizzle of grassy olive oil, a scattering of flaky sea salt, or even a little grated parmesan for cheesy richness. Fresh torn basil or oregano leaves also add a burst of color and aroma—totally optional, but oh-so-pretty!
Side Dishes
Serve your muffins as a hearty accompaniment to soup (tomato or minestrone are classics!), a rustic side to salads, or alongside an antipasto platter loaded with cheeses and olives. They’re a wonderful bread for sopping up saucy pastas or dunking into herbed olive oil.
Creative Ways to Present
Arrange the muffins on a wooden board for a gorgeous centerpiece, or scatter a variety of toppings so guests can “choose their own adventure.” For parties, nestle them in a bread basket lined with a vibrant napkin, or skewer smaller ones for focaccia “pops”—kids (and adults) will love it!
Make Ahead and Storage
Storing Leftovers
Leftover Focaccia Muffins keep beautifully at room temperature for a day or two—store them in an airtight container to maintain their soft crumb and crisp edges. For even longer freshness, refrigerate for up to five days and lightly rewarm before eating.
Freezing
These muffins are freezer-friendly! Let them cool completely, then stash in a sealed freezer bag for up to two months. Thaw at room temperature, or reheat straight from frozen in the oven until revived and fragrant.
Reheating
To bring your Focaccia Muffins back to that just-baked glory, pop them into a 350°F (175°C) oven for a few minutes until warmed through. Skip the microwave if you can—it tends to soften the crust, while the oven revives their irresistible texture.
FAQs
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Can I make Focaccia Muffins gluten-free?
Absolutely! Substitute an all-purpose gluten-free flour blend designed for yeast baking. The texture may be a bit different, but you’ll still get delicious, flavorful muffin-shaped focaccia with those signature olive oil dimples.
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Do I have to let the dough rise overnight?
For the very best flavor and bubbly crumb, an overnight rise is highly recommended. That said, if you’re short on time, let the dough rise at room temperature for at least 3–4 hours, then proceed with the recipe.
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Can I use other toppings for Focaccia Muffins?
Absolutely—customization is half the fun! Try sautéed mushrooms, thinly sliced red onion, sun-dried tomatoes, or even crumbled feta. Just be sure to press the toppings in well so they don’t fall off after baking.
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What’s the secret to the golden, crispy edges?
Generous olive oil is key! Thoroughly brush the muffin tin with oil before adding the dough, drizzle more on top before baking, and bake on the lower oven rack to help the bottoms get beautifully caramelized and crisp.
Final Thoughts
I can’t wait for you to try these Focaccia Muffins—whether for family lunches, dinner parties, or just because you want a warm, bakery-style treat at home. They’re playful, customizable, and always crowd-pleasing. Give them a whirl and watch every single one disappear faster than you can say “more olive oil, please!”
Print
Focaccia Muffins Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 10 hours 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Focaccia Muffins are a delightful twist on traditional focaccia bread, offering individual portions packed with flavor. With three delicious topping options, these easy-to-make muffins are perfect for sharing or enjoying as a snack.
Ingredients
Main Dough:
- 1.1lb / 500g all-purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 2 cups warm water (1 1/2 cups room temperature, 1/2 cup boiling water)
- 3 tablespoons extra virgin olive oil
Toppings:
- Basil pesto
- Rosemary and salt
- Cherry tomatoes, olives, and oregano
Instructions
- In a large mixing bowl add the flour and salt and stir together. Separate in a cup, mix warm water, sugar, and yeast. Slowly pour the liquid into the flour bowl while stirring until well combined.
- Drizzle the top with 1 tablespoon of olive oil and cover with plastic wrap. Place the bowl in the fridge to proof overnight for 10-14 hours.
- The next day, the dough should have tripled in size and become bubbly and jiggly.
- Brush a non-stick muffin tin with olive oil. Distribute the dough into the tin, cover, and leave to proof at room temperature for 1 hour.
- Preheat oven to 425℉ / 220℃. Drizzle muffins with olive oil, dimple the dough, sprinkle with salt, add toppings, and bake for 18-23 minutes.
- Remove from the oven, cool, and enjoy!
Notes
- You can customize the toppings to your preference.
- Ensure the yeast is activated before combining with the flour mixture.
- Allow the dough to proof adequately for the best texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 1g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
