If you love focaccia as much as I do, you have to try making Focaccia Muffins! They’re the perfect personal size and great for sharing, with a delicious crunchy crust and soft chewy center.
You all know how much I love making focaccia bread...and it seems you all do too, as my no knead focaccia recipe has been a reader favorite for years! I've used my same easy recipe for the dough, but have baked them in a muffin tray to make focaccia muffins. They're so cute and adorable, and taste just as good as they look and have the classic focaccia crunchy, soft and chewy texture.
I love that you can add different toppings which makes them great for sharing and entertaining. Plus they're already portioned into the perfect size for one! Well that's if you can only stop at one 😉. Here I’ve made 3 different flavors - classic rosemary and salt, basil pesto, and a focaccia Barese flavor with cherry tomatoes, olives and oregano. I love them all equally!
You can also top with everything bagel seasoning, zaatar, garlic, or with tomato sauce and cheese to make focaccia pizza flavored ones. There really aren't any rules.
Since it's using a no-knead dough, the ingredients are basically just mixed together quickly in a bowl. It has a longer fermentation process overnight in the fridge which saves so much time when it comes to entertaining, as it's doing its magic while you sleep. All you have to do is portion them in the morning into your muffin pan for a short second proof of 1 hour and get them in the oven to bake.
I'm always asked to bring focaccia to events as everyone loves it, so I usually always make different flavors each time. I however made these focaccia muffins the last time which were an absolute hit! I don't know what it is, but theres something about miniature versions of food that look even more tasty right?? Who could say no to a mini focaccia bread staring at you with its golden brown crust. You can even serve with my bread dipping oil or basil oil on the side for an extra touch too...yum 😋
Table of Contents
What makes this recipe special
- Easy No Knead Dough: Simple ingredients and steps anyone can make
- Crazy Delicious: The yummy textures with crisp golden crust and soft chewy inside
- Perfect for Sharing: Personal sized portions make them great for gatherings
- Customizable: Add any of your favorite toppings to keep them fun
Ingredients and Substitutions
- All-purpose flour also known as plain white flour is the base of the focaccia muffins. You can also use bread flour if you prefer but its not necessary
- Instant yeast helps the muffins rise quickly with less steps. You can substitute with active dry yeast, but ensure to let it proof first by bringing bubbles and foam to the water
- Extra virgin olive oil is key when making focaccia. It adds richness and keeps the dough soft and tender. I always recommend using a good quality olive oil for focaccia
- Warm water is very important, but ensure its not hot as this can affect the yeast.
- Salt and sugar enhance the flavor and balance the taste along with helping the dough ferment
Toppings Ideas
- Basil pesto adds a fresh, herby flavor. Store-bought or homemade pesto both work
- Fresh rosemary leaves and sea salt
- Barese flavor of black olives, cherry tomatoes, and oregano
- Everything bagel seasoning
- Sauce and mozzarella to make a focaccia pizza flavor
- Garlic oil, garlic butter or garlic confit
- Thinly sliced potatoes
- Parmesan cheese
- Other herbs and spices
How to make Focaccia Muffins
This is my tried and tested easy no knead dough recipe which is then portioned into a muffin tin with fun tasty toppings, that everyone will love! Follow my simple steps below.
Prepare Dough
In a large bowl, add the flour and salt and combine
In a cup, mix warm water, sugar and instant yeast. Slowly pour the liquid into the bowl whilst stirring
Mix until no dry flour remains at the bottom of the bowl
Drizzle with 1 tablespoon of olive oil and cover with plastic wrap. Put in the fridge overnight for 10-14 hours
Make Focaccia Muffins
The next day, remove from fridge. The dough would have tripled in size and become bubbly and jiggly
Brush olive oil on a non-stick muffin tin and a measuring cup or ladle
Distribute the dough into the muffin tin, as evenly as possible, doesn’t have to be exact (note it will be a little sticky)
Cover the tin with with an elevated baking tray which won't stick to the muffins
Leave to proof at room temp in a warm place for 1 hour
Preheat the oven to 425°F / 220°C. Drizzle dough with olive oil and using oiled fingers, dimple the dough by pressing your fingers into the muffins
Sprinkle all with salt then add your favorite toppings (firmly press them into the dough so they stick and wont fall off)
Bake on the bottom rack for 18-23 minutes. Remove from ove and take the muffins out straight away and place on a cooling rack. If they’re hard to remove, use a toothpick around the edges to help pop them out
Tips and Tricks
- Allow the dough to rise for its second proof at room temperature in a warm place
- Ensure to grease your muffin tins with olive oil to ensure easy release and so they don't stick
- Press the toppings into the dough after the dimples, so they don’t fall off
- Bake on the bottom level of your oven for the perfect golden crust
- If they aren't popping out of the muffin tray, use a toothpick around the edges to help remove the focaccia muffins
Storage Instructions
- Store leftovers in an airtight container at room temperature in a cool place for 2 days, or keep in the fridge for up to 4 days
- Reheat in the oven for a few minutes to restore crispness and soft texture. You can also reheat in the microwave
- Freeze baked focaccia muffins in a freezer bag for up to 2 months, thaw and warm before serving
FAQ's
It's all about the resting time. Slow proofing in the fridge overnight followed by the second proof gives you the extra-pillowy and airy focaccia result
Whilst I haven't tested it myself, there are several comments and reviews on my no-knead focaccia recipe using GF flour
If you are short on time, you can make them within a few hours. Once the dough is mixed, leave it to proof covered at room temperature for 1-2 hours - dont place it in the fridge. Once doubled, you can then move on to the second proofing and follow the same recipe
There are countless topping ideas! From fresh to dried herbs, cheese and pizza flavored, pesto, cherry tomatoes, olives, to everything bagel seasoning. I have also noted a longer list above to help more
Pairing
These are my favorite dishes to serve with Focaccia Muffins:
More Bread Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Focaccia Muffins (Easy No Knead with 3 Flavors)
Ingredients
- 1.1lb / 500g all purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 2 cups warm water (1 ½ cups room temperature, ½ 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
- Separately in a cup, mix the warm water, sugar and yeast (if using active dry yeast, wait for bubbles or foam to appear before proceeding)
- Slowly pour the liquid into the flour bowl whilst stirring, then mix it until well combined and no dry flour remains at the bottom of the bowl
- 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 hoursThe next day, the dough should have tripled in size and become bubbly and jiggly
- Brush a non-stick muffin tin with olive oil, especially around all the edges along with a measuring cup or ladle. Distribute the dough into the muffin tin, it will be a sticky dough. It doesn't have to be exact, but try and portion evenly
- Cover the muffin tin with an elevated baking tray which won't stick to the muffins and leave to proof at room temperature in a warm place for 1 hour
- Preheat oven to 425℉ / 220℃. Once the dough has risen, drizzle them with olive oil and using oiled fingers, dimple the dough by pressing your fingers into the muffins
- Sprinkle them all with salt then add your toppings, and firmly press them into the dough so they stick and wont fall off once baked
- Bake on the bottom rack for 18-23 minutes depending on your oven strength - they should have risen and become a golden color
- Remove from the oven, take the muffins out and place on a cooling rack. If they're hard to take out, use a toothpick around the edges to help pop them out. Enjoy your delicious Focaccia Muffins whilst hot with an optional side of bread dipping oil or basil oil and enjoy!
Notes
- Note nutritional table does not include the toppings
Kitty says
I just discovered your web site and I want to make the Focaccia Muffins (Easy No Knead with 3 Flavors) but I'm confused about the size of the muffin tin. Do I use a mini or a standard size baking tin. I want to make these for Christmas and I believe my guests will love them.
Ayeh Manfre says
I've used a standard muffin tin, but you can even use a mini one too for smaller muffins. Both would be great 🙂
Valerie says
Oh my goodness so so good!!! If you want to try some different seasonings on top I suggest it! I ended up putting everything bagel seasoning on it and it was great!
Ayeh Manfre says
So glad to hear! Love the idea of Everything bagel seasoning on it 🙂