Get ready to fall in love with individual, pillowy-soft Focaccia Muffins that boast all the irresistible charm of classic Italian focaccia—only in adorable, snackable muffin form! They’re golden, olive oil-rich, and bursting with personality thanks to three scrumptious topping variations, making them perfect for everything from brunch spreads to cozy nights in.
Why You’ll Love This Recipe
- No-Knead Magic: No elbow grease required— just stir, rest, and bake for soft, fluffy Focaccia Muffins every time.
- Triple the Flavor Fun: With three topping choices in one batch (pesto, herby rosemary, and juicy cherry tomato-olive), everyone gets their favorite bite.
- Perfect for Sharing (or Not): Their handheld muffin size makes them ideal for lunch boxes, picnics, parties, or whenever you want focaccia just for you.
- Make-Ahead Friendly: Overnight proofing does the work while you sleep, resulting in unbeatable flavor and texture with minimal morning effort.
Ingredients You’ll Need
These Focaccia Muffins are all about simple, quality staples that turn into pure fluffy joy! Each ingredient plays a flavorful part, from the crust’s gentle crunch to the savory, olive oil-kissed crumb. Here’s why each one shines:
- All Purpose Flour: Gives the muffins a pillowy, yet chewy crumb—classic focaccia texture in a muffin package.
- Salt: Not just for taste! It helps balance flavor and gives that signature savory finish.
- Instant Yeast: The secret to a beautifully airy rise with no kneading fuss.
- Sugar: Just a touch boosts the yeast, for a beautifully golden exterior and subtle balance.
- Warm Water: The ideal mix of room temp and boiling water wakes up the yeast and helps everything come together effortlessly.
- Extra Virgin Olive Oil: Essential for that classic Italian aroma, flavor, and irresistibly crisp exterior.
- Basil Pesto: For a rich, herby swirl atop each muffin that’s as vibrant as it is delicious.
- Rosemary and Salt: The aromatic, nostalgic topping every focaccia lover expects (don’t skip the sprinkle of salt!).
- Cherry Tomatoes, Olives, and Oregano: A Mediterranean medley that adds juicy pops of color, salty depth, and fragrant herbiness.
Variations
The beauty of these Focaccia Muffins is how playfully customizable they are! You can swap toppings, adjust flavors, or easily adapt to suit any taste or dietary needs—let your mood (and your pantry) be your guide.
- Vegan Cheese & Caramelized Onion: Add shreds of your favorite vegan mozzarella and sweet caramelized onions for a dairy-free twist.
- Sun-Dried Tomato & Feta: Crumble feta and layer with tangy sun-dried tomatoes—salty, savory, and so moreish!
- Gluten-Free Option: Use a high-quality gluten-free all-purpose blend—just make sure it contains xanthan gum for best results.
- Chili & Garlic: Add a little minced garlic to the dough and top with sliced chili for a sassy, spicy kick.
How to Make Focaccia Muffins
Step 1: Mix the Dough
Start by whisking together the flour and salt in a roomy bowl—this ensures everything is evenly seasoned from the get-go. In a separate cup, combine your warm water, sugar, and instant yeast; let it stand until the yeast is slightly bubbly if you’re using active dry. Pour the liquid gradually into the flour mixture, stirring as you go, until you have a thick, well-combined, sticky dough (don’t worry if it looks a bit shaggy—no kneading needed!).
Step 2: First Rise (Overnight Rest)
Drizzle a generous tablespoon of olive oil over your dough, cover tightly with plastic wrap, and pop it into the fridge for its beauty sleep—10 to 14 hours is perfect. By morning, you’ll unveil a dough that’s puffed, bubbly, and ready for muffin magic!
Step 3: Portion the Dough
Oil up your muffin tin thoroughly, making sure to coat all those nooks (and your scoop or ladle, too!). Divide the sticky dough evenly between the cups—it’ll be messy, but that’s all part of the fun. Just do your best to portion them equally for even baking.
Step 4: Second Rise
Cover the muffin tin loosely with an inverted baking tray—this creates a cozy “proofing tent” and keeps the dough from sticking. Leave the tray somewhere warm for about an hour, or until the muffins have puffed up and start to look delightfully jiggly.
Step 5: Dress and Dimple
Now it’s time for the signature focaccia dimples! Brush the muffins with olive oil and use generously oiled fingers to press deep dimples into each one. Sprinkle with a little extra salt, then add your toppings—press pesto, rosemary, tomatoes, olives, or your creative favorites right into the dough so they don’t budge during baking.
Step 6: Bake to Golden Perfection
Pop your loaded tin onto the oven’s bottom rack at 425℉ (220℃) and bake for 18–23 minutes. They should rise beautifully and turn a deep golden brown—your kitchen will smell absolutely heavenly! Let cool for a few minutes before easing them out (a toothpick is helpful), then set on a rack to finish cooling…if you can wait that long to dig in.
Pro Tips for Making Focaccia Muffins
- Dough Consistency: The dough should be sticky and wet—don’t be tempted to add flour! This is the secret to that gorgeous, airy crumb.
- Oiling for Easy Release: Coat both the muffin tin and your utensils generously with olive oil; it prevents sticking and adds essential flavor.
- Deep Dimples Matter: Use well-oiled fingers to create pronounced dimples—this keeps toppings (and flavor!) locked in place during baking.
- Bold with Toppings: Don’t skimp! Press generous amounts of toppings in—focaccia is all about those savory bursts in every bite.
How to Serve Focaccia Muffins
Garnishes
For the perfect finishing touch, drizzle your warm Focaccia Muffins with extra virgin olive oil and a sprinkle of flaky sea salt. Fresh chopped basil or parsley adds a burst of color and freshness, especially over the pesto and tomato varieties. You can even grate a whisper of Parmesan or vegan cheese on top as they come out of the oven for a gourmet glow-up!
Side Dishes
Pair your Focaccia Muffins with a cozy bowl of minestrone, creamy tomato bisque, or a vibrant Italian chopped salad. These golden bites also shine on appetizer boards with marinated artichokes, roasted peppers, and herby dipping oils. For brunch, they’re wonderful alongside eggs and fruit.
Creative Ways to Present
Serve Focaccia Muffins stacked in a rustic bread basket lined with a tea towel, or arrange them in colorful rows by topping for a stunning party platter. They’re adorable as edible “cups” for mini salads or antipasto, and make charming picnic fare simply wrapped in parchment with twine for an artisanal vibe.
Make Ahead and Storage
Storing Leftovers
Any leftover Focaccia Muffins keep beautifully at room temperature, stored in an airtight container for up to 2 days. For longer freshness, refrigerate for up to 5 days—they’ll stay soft and flavorful, ready for an anytime snack.
Freezing
These muffins freeze like a dream! Once cooled, wrap each tightly in plastic (or pop them in a freezer bag) and freeze for up to 2 months. This makes it easy to bake once and enjoy homemade focaccia treats any time you crave them.
Reheating
To reheat, just pop Focaccia Muffins in a 325°F (160°C) oven for 7–10 minutes, or simply warm in the microwave for a few seconds. If reheating from frozen, thaw first, then heat as above for that just-baked softness and aroma.
FAQs
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Can I use active dry yeast instead of instant yeast?
Yes, you can substitute active dry yeast for instant! If using active dry, let it dissolve and foam in the warm water with sugar before adding to the flour. The rise time may be slightly longer but the results will be just as pillowy.
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Do I have to proof the dough overnight?
While the overnight proof yields the absolute best flavor and texture, you can use a shorter room temperature proof of about 4–6 hours if you’re pressed for time. The muffins may be a little less complex in flavor but still wonderfully light and tender.
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Why is my dough so sticky? Did I do something wrong?
The dough should be quite sticky—no worries! That high hydration is exactly what creates the open, airy crumb that makes Focaccia Muffins irresistible. Just use plenty of olive oil for handling and portioning.
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Can I make the Focaccia Muffins entirely ahead for a party?
Absolutely! Bake the muffins up to a day ahead, store airtight, and if desired, refresh quickly in a warm oven before serving. You can also freeze them days in advance and reheat straight from the freezer for freshly-baked flavor.
Final Thoughts
I can’t wait for you to try these Focaccia Muffins—soft, olive oil-rich, and infinitely customizable, they bring pure joy to every bite. Whether for gathering with friends, elevating your lunchbox, or simply treating yourself, this playful riff on classic focaccia will absolutely delight. Happy baking, and be sure to share which flavors you love most!
Print
Focaccia Muffins Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 10 hours 25 minutes
- Yield: 12 muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Focaccia Muffins are a delightful twist on traditional focaccia bread, offering a convenient and flavorful way to enjoy this classic Italian bread in individual portions. With three delicious topping options, these easy no-knead 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
- Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt.
- Prepare Yeast Mixture: In a separate cup, mix warm water, sugar, and yeast. Wait for bubbles or foam to appear if using active dry yeast.
- Combine Wet and Dry Ingredients: Slowly pour the liquid into the flour while stirring until well combined.
- Add Olive Oil and Proof Overnight: Drizzle with olive oil, cover, and refrigerate to proof overnight.
- Portion and Proof: Distribute dough in a muffin tin, cover, and let it proof for an hour.
- Preheat and Dimple: Preheat oven, drizzle with olive oil, dimple the dough, sprinkle with salt, add toppings, and bake.
- Enjoy: Cool slightly, remove from tin, and enjoy warm with optional dipping oils.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
