Description
These Focaccia Muffins are a delightful twist on classic focaccia bread, baked in muffin tins for easy portioning. Soft and flavorful, they’re infused with fragrant olive oil and topped with a variety of delicious options such as basil pesto, rosemary with salt, or cherry tomatoes and olives. Perfect as a snack, appetizer, or alongside meals, these muffins combine the airy texture of focaccia with convenient 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
- Rosemary and salt
- Cherry tomatoes, olives, and oregano
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, salt, instant yeast, and sugar. Slowly add the warm water mixture (1 ½ cups room temperature water combined with ½ cup boiling water to achieve the right warmth) along with 3 tablespoons of extra virgin olive oil. Stir until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6-7 minutes.
- First Rise: Lightly oil a large bowl and place the dough inside, turning to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape the Muffins: Preheat the oven to 400°F (200°C). Generously oil a muffin tin. Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place each into a muffin cup. Press gently to flatten slightly.
- Add Toppings: Spread a teaspoon of basil pesto on some muffins, sprinkle rosemary and sea salt on others, and top the rest with halved cherry tomatoes, olives, and a sprinkle of oregano.
- Second Rise: Cover the muffin tin loosely with a kitchen towel and allow the dough to rise again for about 20-30 minutes until puffy.
- Bake: Bake in the preheated oven for 15-20 minutes or until the focaccia muffins are golden brown and cooked through. Remove from oven and let cool slightly in the tin before transferring to a wire rack.
Notes
- You can swap all-purpose flour with bread flour for a chewier texture.
- Adjust toppings to suit your taste; other options like caramelized onions or sun-dried tomatoes also work well.
- The warm water is critical for activating the yeast properly; ensure it is not too hot to avoid killing the yeast.
- Serve focaccia muffins warm or at room temperature for best flavor and texture.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
Keywords: focaccia muffins, Italian bread, easy focaccia, savory muffins, snack bread, olives, rosemary, basil pesto