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Focaccia Muffins Recipe

Close-up of several golden brown Focaccia Muffins topped with flaky sea salt and fresh rosemary sprigs.
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Make individual portions of focaccia bread using a muffin tin for easy serving and portability. These muffins feature the classic olive oil, herb, and dimpled texture of traditional focaccia.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon salt
  • 3/4 cup warm water (about 105-115°F)
  • 3 tablespoons extra virgin olive oil, plus more for topping
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon coarse sea salt, for topping
  • Optional toppings: Sliced black olives, halved cherry tomatoes

Instructions

  1. In a medium bowl, whisk together the flour, yeast, sugar, and salt.
  2. Add the warm water and 3 tablespoons of olive oil to the dry ingredients. Mix with a spoon until a shaggy, sticky dough forms. Do not overmix.
  3. Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes. The dough will rise slightly.
  4. Grease a standard 12-cup muffin tin well with olive oil.
  5. Divide the sticky dough evenly among the 12 muffin cups. The cups should be about half to two-thirds full.
  6. Drizzle a little extra olive oil over the top of each dough portion.
  7. Use your fingertips to gently press down into the center of each dough portion, creating small dimples, similar to focaccia.
  8. Sprinkle the chopped rosemary and coarse sea salt over the tops. Add any optional toppings now.
  9. Cover the muffin tin loosely and let the dough proof for another 30 to 45 minutes, or until puffy.
  10. Preheat your oven to 400°F (200°C) during the last 15 minutes of proofing.
  11. Bake for 18 to 22 minutes, or until the tops are golden brown and the edges are crisp.
  12. Remove from the oven and immediately brush the tops with a little more olive oil while still warm. Let cool in the tin for 5 minutes before carefully removing the focaccia muffins to a wire rack to cool slightly.

Notes

  • For a stronger garlic flavor, mix 1/2 teaspoon of garlic powder into the dry ingredients.
  • If the dough sticks when removing, gently run a thin offset spatula around the edges of the muffin cup.
  • These are best served warm or at room temperature on the day they are baked.

Nutrition

Find it online: https://delishdreams.com/focaccia-muffins-recipe/