Description
Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in muffin form for easy serving and portability. With three flavorful variations – basil pesto, rosemary and salt, and cherry tomatoes, olives, and oregano – these muffins are perfect for snacking, picnics, or as a side to a meal.
Ingredients
Scale
Focaccia Muffins:
- 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
Variations:
- Basil Pesto
- Rosemary and Salt
- Cherry Tomatoes, Olives, and Oregano
Instructions
- In a large mixing bowl, add the flour and salt, then stir together.
- Slowly pour the liquid into the flour bowl while stirring, then mix 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 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, 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 to portion evenly.
- Cover the muffin tin with an elevated baking tray that won’t stick to the muffins and leave to proof at room temperature in a warm place for 1 hour.
- Preheat oven to 425°F / 220°C. 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 won’t 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 while hot with an optional side of bread dipping oil or basil oil and enjoy!
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Focaccia Muffins, Easy, No Knead, 3 Flavors, Basil Pesto, Rosemary, Cherry Tomatoes, Olives, Appetizers, Italian Cuisine
