Focaccia Muffins: Mini Breads with Crispy Crust and Soft Center

If you adore focaccia bread, you’ll fall in love with these Focaccia Muffins. They offer the same delicious texture and flavor as traditional focaccia but in a personal-sized portion that’s perfect for sharing or serving at gatherings. Each muffin boasts a crunchy exterior with a soft, chewy interior, making them irresistible.

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![Stack of focaccia muffins with different toppings]

For fans of no-knead bread, this recipe is a dream. It uses a simple overnight dough that allows the flavors to develop while you sleep. The next day, you portion the dough into muffin tins, let it rise briefly, add toppings, and bake. The result is adorable little focaccia muffins that taste as amazing as they look.

What makes these muffins even more appealing is the ability to experiment with toppings. You can make classic rosemary and salt, a basil pesto version, or a Mediterranean-inspired combination with cherry tomatoes, olives, and oregano. Other fun options include everything bagel seasoning, garlic and herb blends, or even mini focaccia pizzas with tomato sauce and mozzarella. The possibilities are endless.

Why This Recipe Stands Out

• No-Knead Convenience: The dough is simple to make and doesn’t require hours of kneading.
• Delicious Texture: Crispy on the outside, soft and chewy on the inside.
• Perfect for Sharing: Individual servings make them ideal for parties or family meals.
• Customizable Flavors: Add your favorite herbs, cheeses, or other toppings to suit your taste.

Ingredients and Substitutions

• Flour: All-purpose flour works perfectly, but bread flour can be used for a slightly chewier texture.
• Yeast: Instant yeast speeds up the process, though active dry yeast works if proofed first.
• Olive Oil: Use high-quality extra virgin olive oil for best flavor.
• Warm Water: Make sure the water is warm but not hot to preserve yeast activity.
• Salt and Sugar: Essential for flavor and for helping the dough rise.

Topping Ideas

• Fresh rosemary and sea salt
• Basil pesto, homemade or store-bought
• Cherry tomatoes, black olives, and oregano
• Everything bagel seasoning
• Garlic oil, butter, or confit
• Slices of potato or zucchini
• Parmesan or mozzarella cheese

![Three varieties of focaccia muffins on a plate]

How to Make Focaccia Muffins

Prepare the Dough

1. In a large mixing bowl, combine the flour and salt.
2. In a separate cup, mix warm water, sugar, and yeast. If using active dry yeast, wait for it to become frothy before adding to flour.
3. Slowly pour the liquid into the flour while stirring. Mix until no dry flour remains.
4. Drizzle 1 tablespoon of olive oil over the top, cover with plastic wrap, and refrigerate overnight (10–14 hours).

Shape and Proof the Muffins

1. Remove the dough from the fridge. It should be bubbly and have tripled in size.
2. Grease a muffin tin generously with olive oil. Portion the dough evenly into the cups; exact measurements are not necessary, but try to keep sizes similar.
3. Cover the tin with a baking tray or another object to prevent drying and let it proof at room temperature for 1 hour.

Prepare for Baking

1. Preheat the oven to 425°F (220°C).
2. Drizzle olive oil over the dough. Using oiled fingers, gently dimple each muffin.
3. Sprinkle with salt and add desired toppings, pressing them lightly into the dough so they stick.

Bake

1. Place the muffins on the bottom rack of the oven.
2. Bake for 18–23 minutes until golden brown.
3. Remove from the oven and let them cool slightly on a wire rack. If they stick to the pan, use a toothpick or spatula to gently release them.

These muffins are best served warm, either on their own or with a side of dipping oil or herb butter.

Tips and Tricks

• Allow the dough to have a second rise at room temperature for best results.
• Always grease the muffin tins well to prevent sticking.
• Press toppings into dimples rather than just sprinkling on top.
• Bake on the lower oven rack for a perfect golden crust.
• Use a toothpick around the edges to release muffins if needed.

Storage Instructions

• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate for up to 4 days. Reheat in the oven or microwave to restore texture.
• Freeze baked muffins in a freezer bag for up to 2 months. Thaw and warm before serving.

Frequently Asked Questions

What makes focaccia so special?
The combination of a soft, chewy interior and a golden, crisp crust is the hallmark of great focaccia. Using a no-knead method with an overnight rise enhances flavor and texture.

Can I make gluten-free focaccia muffins?
Yes, but it will require a gluten-free flour blend and possibly some additional binding agents like xanthan gum to mimic the chewy texture.

How can I speed up the process?
You can let the dough rise at room temperature for a few hours instead of overnight, though the flavor will be slightly less developed.

Which toppings work best?
Almost anything! Herbs, cheese, garlic, pesto, vegetables, or even mini pizza toppings all work beautifully.

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Pairings

Focaccia Muffins are versatile and pair well with a variety of sides and dips:

• Herb-infused dipping oil – olive oil with garlic, rosemary, or chili flakes.
• Whipped ricotta with herbs – smooth, creamy, and slightly tangy.
• Spicy feta dip – adds a Mediterranean flair.
• Basil oil – bright, fresh, and aromatic.

They are also perfect alongside soups, salads, or charcuterie boards.

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