Name: Focaccia Muffins (Easy No Knead with 3 Flavors) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 10 h 35 min
Cuisine: Italian
Ingredients: 1.1 lb / 500 g 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; Basil pesto; Fresh rosemary and salt; Cherry tomatoes, olives, and oregano

Jump to Recipe

Introduction

Focaccia muffins are a delightful twist on classic focaccia bread, featuring a no-knead dough and three flavorful toppings. Easy to make and perfect for sharing, these individual-sized breads are soft, bubbly, and loaded with tasty herbs and olives.

The image shows a close-up of several golden-brown savory muffins arranged on a white marbled surface. There are three main muffin types visible: one topped with small red cherry tomato pieces and whole black olives, giving it texture and bright pops of color; another topped with sprigs of green rosemary, with a slightly cracked surface showing its soft interior; and a third with a dark, crumbly, herb-covered topping that looks crispy and rich. The outer crusts of the muffins are light golden and slightly shiny, while the tops have varied textures and colors from the toppings, making the group visually appealing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.1 lb / 500 g 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
Basil pesto (for topping)
Rosemary and salt (for topping)
Cherry tomatoes, olives, and oregano (for topping)

Instructions

Step 1: In a large mixing bowl, combine the flour and salt, stirring them together evenly.
Step 2: In a separate cup, mix the warm water, sugar, and yeast. If using active dry yeast, wait until bubbles or foam appear before proceeding.
Step 3: Slowly pour the liquid mixture into the flour bowl while stirring. Mix until well combined and there is no dry flour remaining at the bottom.
Step 4: Drizzle 1 tablespoon of olive oil over the top of the dough. Cover the bowl with plastic wrap and place it in the fridge to proof overnight for 10-14 hours. The next day, the dough should be bubbly, jiggly, and tripled in size.
Step 5: Brush a non-stick muffin tin with olive oil, ensuring all edges are coated. Using a ladle or measuring cup, distribute the sticky dough evenly into the muffin tin.
Step 6: Cover the muffin tin with an elevated baking tray to avoid sticking, and let the dough proof at room temperature in a warm spot for 1 hour.
Step 7: Preheat the oven to 425℉ (220℃). Once the dough has risen, drizzle additional olive oil on top and press your oiled fingers into the dough to create dimples.
Step 8: Sprinkle salt over the dough and add your choice of toppings—basil pesto, rosemary and salt, or cherry tomatoes, olives, and oregano. Press the toppings firmly into the dough to ensure they stick during baking.
Step 9: Bake the muffins on the bottom oven rack for 18-23 minutes, or until they have risen and turned golden brown.
Step 10: Remove from the oven and carefully pop the muffins out of the tin using a toothpick around the edges if needed. Let cool on a rack briefly, then enjoy warm with optional dipping oils like bread oil or basil oil.

Tips & Variations

For extra flavor, experiment with different herbs like thyme or sage in place of rosemary.
If you prefer a softer crust, cover the muffins with foil during the last 5 minutes of baking.
Use a toothpick dipped in olive oil to oil your fingers before dimpling the dough to prevent sticking.

Storage

Store leftover focaccia muffins in an airtight container at room temperature for up to 2 days. To reheat, warm them in a preheated oven at 350℉ (175℃) for about 5-7 minutes to restore crispness. Avoid microwaving as it may make the crust chewy.

How to Serve

A close-up of six small muffins placed on a white marbled surface, each with a golden-brown top and a light, airy texture. Three muffins have toppings of dark purple olives and bright red cherry tomato pieces scattered on top, with a slightly crispy and uneven golden crust. Two muffins have small green rosemary leaves pressed into their smooth golden tops, adding a fresh herbal look. One muffin is topped with a dark, crumbly herb and cheese mix, creating a textured, nearly burnt appearance. All muffins have a soft, light yellow base with a slightly crispy edge and a tiny dome shape. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but be sure to activate it first by mixing it with warm water and sugar until it becomes foamy before adding it to the flour.

Do I need to knead the dough?

No kneading is required for this recipe. The dough is mixed until combined and proofed overnight to develop gluten and texture naturally.