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Focaccia Muffins (Easy No Knead with 3 Flavors) Recipe

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★★★★★

4.4 from 99 reviews

These easy no-knead focaccia muffins are a delicious twist on traditional focaccia bread, featuring three flavorful topping options: basil pesto, rosemary and salt, and cherry tomatoes with olives and oregano. Perfectly soft, airy, and golden, these muffins require minimal hands-on time and are baked in a muffin tin for individual servings.

Ingredients

Scale

Dough

  • 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

Toppings

  • Basil pesto
  • Fresh rosemary and salt
  • Cherry tomatoes, olives, and oregano

Instructions

  1. Mix dry ingredients: In a large mixing bowl, combine the flour and salt, stirring together until evenly mixed.
  2. Activate yeast: In a separate cup, mix the warm water, sugar, and yeast. If using active dry yeast, wait until bubbles or foam appear before proceeding.
  3. Combine dough: Slowly pour the yeast mixture into the flour bowl while stirring. Mix thoroughly until no dry flour remains at the bottom and the dough is well combined.
  4. First proof: Drizzle 1 tablespoon of olive oil over the dough. Cover the bowl with plastic wrap and place it in the refrigerator to proof overnight for 10-14 hours. The dough should triple in size and become bubbly and jiggly.
  5. Prepare muffin tin and portion dough: Brush a non-stick muffin tin generously with olive oil, paying special attention around the edges. Using a measuring cup or ladle, distribute the sticky dough evenly into the muffin cups.
  6. Second proof: Cover the muffin tin with an elevated baking tray that won’t stick to the muffins. Let the dough proof at room temperature in a warm spot for 1 hour until puffed and risen.
  7. Preheat oven and dimple dough: Preheat your oven to 425°F (220°C). Drizzle the muffins with olive oil, then use oiled fingers to dimple the dough by pressing into each muffin to create small indentations.
  8. Add salt and toppings: Sprinkle each muffin with salt. Add your choice of toppings (basil pesto, rosemary and salt, or cherry tomatoes with olives and oregano), pressing them firmly into the dough so they adhere during baking.
  9. Bake: Place the muffins on the bottom rack of the oven and bake for 18-23 minutes until the tops have risen and turned a golden color.
  10. Cool and serve: Remove muffins from the oven and carefully take them out of the muffin tin, using a toothpick around the edges if needed. Transfer to a cooling rack and enjoy warm, optionally with dipping oil such as basil oil or bread dipping oil.

Notes

  • Use instant yeast for quicker proofing; if using active dry yeast, activate it properly before mixing.
  • The dough is very sticky; greasing the muffin tin well helps prevent sticking.
  • Proofing overnight in the fridge helps develop flavor and texture.
  • Dimpling the dough helps hold the toppings and creates the signature focaccia texture.
  • Serve warm for best flavor and softness.

Keywords: focaccia muffins, no knead focaccia, easy focaccia bread, Italian bread muffins, basil pesto focaccia, rosemary focaccia, cherry tomato focaccia

Find it online: https://reemcook.com/focaccia-muffins-easy-no-knead-with-3-flavors-recipe/