Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe

If you’re a fan of focaccia but love little bites that are easy to share and perfect for snacking, you’ve got to try this Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe. They’re like the best of both worlds—the fluffy, olive oil-rich texture of focaccia, baked into delightful muffin-sized portions studded with bright cherry tomatoes and fragrant rosemary. I’m telling you, whether you’re hosting a brunch or just want a flavorful snack, these focaccia muffins totally hit the spot.

What I really love about this Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe is how versatile it is. You don’t have to wait for a special occasion to whip these up—they’re straightforward to make and freeze beautifully, so you can enjoy fresh focaccia whenever you like. Plus, the combination of basil pesto with rosemary and juicy cherry tomatoes gives you layers of flavor that everyone will rave about.

Ingredients You’ll Need

The magic in these focaccia muffins comes down to simple, honest ingredients that complement each other perfectly. The flour and yeast work together to create that fluffy crumb, while the olive oil adds moisture and richness. For toppings, fresh herbs and vibrant tomatoes bring a burst of flavor and color to the final result.

• All purpose flour: Choose a good quality brand for the best texture; it creates a light yet chewy crumb.
• Salt: Essential for flavor balance—don’t skip or reduce it too much.
• Instant yeast: I find instant yeast super reliable and perfect for a quick rise.
• Sugar: Just a touch to feed the yeast and help with browning.
• Warm water: Key to activating the yeast—too hot and you’ll kill it, too cool and it won’t bloom properly.
• Extra virgin olive oil: A must for that classic focaccia richness and to brush on top for a golden crust.
• Basil pesto: Homemade or store-bought, it adds vibrant herbal notes that blend beautifully with the other toppings.
• Rosemary and salt: Fresh rosemary works best here, and a sprinkle of flaky sea salt on top finishes it off perfectly.
• Cherry tomatoes: They burst with sweetness and acidity, balancing out the richness of the oil and pesto.
• Olives and oregano (optional): For a Mediterranean touch that amps up the flavor complexity.

Variations

I love how you can personalize this recipe depending on what you have on hand or your mood. I often switch up the herbs or swap cherry tomatoes for sun-dried tomatoes when fresh ones aren’t available. Feel free to experiment and make it your own—it’s such a forgiving recipe!

• Cheese addition: Sometimes I sprinkle shredded mozzarella or Parmesan on top before baking for a gooey, savory twist.
• Gluten-free version: I haven’t tried it myself, but using a gluten-free flour blend that works with yeast could make these accessible for everyone.
• Spicy kick: Adding a pinch of chili flakes to the pesto or on top gives a nice little heat that I’m obsessed with.
• Herb swap: Try thyme or sage in place of rosemary for a slightly different herbal profile.

How to Make Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe

Step 1: Activate Your Yeast and Make the Dough

Start by mixing your instant yeast, sugar, and warm water—remember, the water should be comfortably warm, like a cozy bath, not hot. Let it sit for about 5 minutes until frothy; this tells you the yeast is happy and active. Then whisk in the flour, salt, and olive oil, stirring with a wooden spoon or your hand until everything comes together in a sticky dough.

Step 2: First Rise and Prepare Muffin Tin

Cover the dough with a damp towel or plastic wrap and let it rise in a warm spot for about an hour, until it doubles in size. Meanwhile, grease your muffin tin with olive oil—don’t be shy here, this oil not only helps with the non-stick but adds flavor to the crust too.

Step 3: Shape and Add Toppings

Once risen, gently punch down the dough to release air and divide it evenly among your muffin cups—each should be about 2 tablespoons of dough. Press the dough down lightly with your fingers, then spread a small dollop of basil pesto on each one. Next, tuck in cherry tomatoes halves, sprinkle rosemary leaves, salt, and optionally olives and oregano.

Step 4: Final Rise and Bake

Let the muffins rest for another 15-20 minutes to puff up a bit while you preheat your oven to 400°F (200°C). Bake for 15-20 minutes until golden brown and deliciously fragrant. You’ll know they’re done when the tops have a lovely crunch and the tomatoes start to blister.

How to Serve Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe

Garnishes

I usually finish these focaccia muffins with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt right out of the oven—it elevates the flavors and gives you that irresistible shine. Sometimes, I add a pinch of freshly cracked black pepper or a few fresh basil leaves for color and freshness.

Side Dishes

These focaccia muffins shine alongside a light salad, a bowl of tomato soup, or even as part of a charcuterie board. When I serve them at brunch, I love pairing them with scrambled eggs or a tangy yogurt dip—it’s all about balancing the richness.

Creative Ways to Present

For gatherings, I like arranging these focaccia muffins on a wooden board surrounded by small bowls of extra basil pesto and marinated olives. It makes for a visually stunning spread that invites everyone to dig in. You can also stack them with layers of fresh mozzarella and prosciutto for mini focaccia sandwiches—so good!

Make Ahead and Storage

Storing Leftovers

I store leftover focaccia muffins in an airtight container at room temperature if I plan to eat them within 2 days. They actually keep their texture well, thanks to the olive oil, but if you want them fresh next day, warming them is key.

Freezing

Freezing is a lifesaver with this recipe. Once cooled, I wrap each muffin individually in plastic wrap and place them into a freezer bag. They freeze beautifully for up to 2 months—perfect for busy weeks or unexpected guests.

Reheating

To reheat, pop the muffins in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through and crisp on the outside. Avoid microwaving if you can—it makes them a bit gummy. I love how the oven brings back that freshly baked charm every time.

FAQs

Final Thoughts

This Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe has become one of my go-tos when I want something both impressive and easy. It’s one of those recipes where you get that wow-factor from simple ingredients and a straightforward process. If you’re looking to treat yourself (or friends and family) to something comforting yet fresh, give these muffins a go—you won’t regret it!

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