Focaccia Muffins
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These homemade Focaccia Muffins are soft and chewy with crisp golden brown exteriors. They can be topped with whatever your heart desires!
These adorable Focaccia Muffins are such a fun twist on Classic Focaccia! They’re soft and chewy with crisp golden brown exteriors, perfect for parties and can be customized with an endless variety of toppings. For this recipe, I used tomatoes, green onions, ground black pepper and parsley but you can use whatever your heart desires!
Looking for more Italian recipes? Try my Lemon Amaretti Cookies, Maritozzi (Italian Cream Buns), or Italian Butter Cookies!
What Is Focaccia?
Focaccia is an Italian flatbread that is similar to pizza dough. It’s flavored with olive oil and is usually topped with herbs and vegetables. It can be eaten on its own, as a side dish or used for sandwiches! You can also try my Chocolate Focaccia Bread if you’re in the mood for something sweet.
Ingredient Breakdown
Water – should be warmed to 110°F.
Instant yeast – makes the dough rise.
Granulated sugar, salt and olive oil – enhances flavor and texture.
All-purpose flour – gives the focaccia structure. You can substitute some or all of the all-purpose flour with bread flour for extra chewiness.
How To Make Focaccia Muffins
1. Heat the water until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top.
2. Place the bowl on a stand mixer fitted with a dough hook then add the all-purpose flour, salt and olive oil. Mix on low speed until well combined and smooth. The dough will be wet and sticky.
3. Transfer the dough to an oiled bowl then cover and allow to rise in a warm place for 1 hour or until doubled in size.
4. Once the dough has risen, punch it down to release the air then divide into 12 pieces and transfer to a generously oiled muffin pan. Turn the dough so that its fully coated in olive oil then use your fingers to gently stretch the dough towards the edges of each muffin cup. Leave it to rest for 5 minutes.
5. Drizzle the dough with olive oil then use your fingers to make dimples in the dough. Add your toppings (I used tomatoes, green onions, ground black pepper and parsley) then let the dough rise for 30 minutes to an hour or until doubled in size.
6. Bake the focaccia muffins at 400°F for 20 minutes or until golden brown. Immediately remove the focaccia muffins from the pan and let them cool on a wire rack. Store Focaccia Muffins in an airtight container for up to 2 days at room temperature.
Pro Tips For Focaccia Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not overheat the water or you’ll kill the yeast! Yeast dies at 140°F.
- It’s best to let the dough rise someplace warm. I’ll usually place it on or next to my stovetop if my oven is on.
- Be generous with the olive oil! It’s what makes the focaccia so crispy and delicious!
- Once the focaccia muffins are done baking immediately remove them from the pan and allow to cool on a wire rack to keep it crispy.
Focaccia Topping Ideas
- Flaky sea salt
- Rosemary or other herbs (fresh or dried)
- Onions (raw or caramelized)
- Garlic (raw or roasted)
- Tomatoes
- Cheese (parmesan, mozzarella, etc.)
- Olives
- Potatoes
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Focaccia Muffins
Equipment
- Stand mixer
- Standard size muffin pan
Ingredients
- 160 g (2/3 cup) water, 110°F
- ½ tsp granulated sugar
- 1 tsp instant yeast
- 240 g (2 cups) all-purpose flour
- 30 g (2 tbsp) olive oil
- extra olive oil for the the pan and dough
Instructions
- Heat the water until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top.
- Place the bowl on a stand mixer fitted with a dough hook then add the all-purpose flour, salt and olive oil. Mix on low speed until well combined and smooth. The dough will be wet and sticky.
- Transfer the dough to an oiled bowl then cover and allow to rise in a warm place for 1 hour or until doubled in size.
- Once the dough has risen, punch it down to release the air then divide into 12 pieces and transfer to a generously oiled muffin pan. Turn the dough so that its fully coated in olive oil then use your fingers to gently stretch the dough towards the edges of each muffin cup. Leave it to rest for 5 minutes.
- Drizzle the dough with olive oil then use your fingers to make dimples in the dough. Add your toppings (I used tomatoes, green onions, ground black pepper and parsley) then let the dough rise for 30 minutes to an hour or until doubled in size.
- Preheat the oven to 400°F while the focaccia muffins are rising.
- Bake the focaccia muffins for 20 minutes or until golden brown. Immediately remove the focaccia muffins from the pan and let them cool on a wire rack.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Focaccia Muffins in an airtight container for up to 2 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
I love these Focaccia Muffins, they were so soft and the tomatoes add a nice bit of sweetness. Honestly, I couldn’t stop eating them!