Name: Focaccia Muffins with Basil Pesto, Rosemary, Cherry Tomatoes, and Olives Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 1.1 lb / 500g 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; Rosemary and salt; Cherry tomatoes, olives, and oregano

Let me tell you about one of my favorite go-to snacks: Focaccia Muffins with Basil Pesto, Rosemary, Cherry Tomatoes, and Olives Recipe. They’re this delightful twist on classic focaccia bread but baked in muffin tins, making individual portions that are perfect for sharing or packing in lunches. The way the basil pesto soaks into the soft crumb, combined with those fresh cherry tomatoes and briny olives, makes every bite pop with flavor.

What I love most about this recipe is how versatile it is for any occasion—whether you’re hosting a casual brunch, serving appetizers at a dinner party, or just craving a cozy homemade treat on the weekend. These focaccia muffins always impress, and honestly, they’re surprisingly easy to whip up, even if you’re new to bread baking. I’m excited to share all my tips so you nail this recipe perfectly!

Ingredients You’ll Need

The harmony of simple, quality ingredients is really what makes this Focaccia Muffins with Basil Pesto, Rosemary, Cherry Tomatoes, and Olives Recipe shine. Each element adds a distinct layer of flavor—fresh herbs, rich olive oil, and bright toppings—so I always recommend sourcing the freshest you can find.

All purpose flour: This provides the perfect structure and texture; make sure it’s fresh for clean flavor.
Salt: Essential for balancing the flavors and bringing out that signature focaccia taste.
Instant yeast: The secret to that lovely rise—instant yeast gives you reliable, quick results.
Sugar: Just a touch to feed the yeast and aid in browning.
Warm water: I mix about 1½ cups at room temp with ½ cup boiling water to get the perfect temperature for activating the yeast without killing it.
Extra virgin olive oil: Don’t skimp here—good quality EVOO adds richness and keeps the crumb moist.
Basil pesto: Homemade or store-bought works; it adds that herbaceous, garlicky punch we all love.
Rosemary and salt: Fresh rosemary brings an earthy aroma, while coarse salt on top enhances the flavors beautifully.
Cherry tomatoes: Sweet and juicy, they add a lovely burst of freshness baked right into the muffins.
Olives: I prefer kalamata for their bold, tangy flavor—they pair perfectly with the pesto and rosemary.
Oregano: A sprinkle adds a bit of Mediterranean flair on top.

Variations

I’m all about tweaking recipes to fit your mood or what’s in your kitchen, and this Focaccia Muffins with Basil Pesto, Rosemary, Cherry Tomatoes, and Olives Recipe is no exception. Feel free to get creative—the base dough is forgiving and happy to be customized.

Cheese addition: Sometimes I mix in mozzarella or sprinkle parmesan on top before baking for a cheesy twist that my family adores.
Herbs swap: If you don’t have rosemary, thyme or sage work wonderfully as well—and keep it fresh for the best aroma.
Olive alternatives: Try green olives or even sun-dried tomatoes for different flavor profiles.
Gluten-free option: While I haven’t tried this exact recipe gluten-free, swapping to a reliable gluten-free blend and adjusting hydration could work with some experimentation.
Spicy kick: Adding a pinch of red chili flakes on top before baking gives the muffins a subtle heat that’s excellent for spice lovers.

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

Step 1: Activate Your Yeast and Start the Dough

Begin by warming your water mixture—about 1½ cups room temp combined with ½ cup boiling water works best to get it just right, around 110°F. Stir in the sugar and instant yeast, then let it sit for 5 minutes until it’s foamy and lively—this means your yeast is active and ready. In a large bowl, combine your flour and salt, then slowly pour in the yeast mixture and olive oil, stirring to form a sticky dough. Use your hands or a dough hook to knead lightly; it won’t be stiff, more like a wet batter, and that’s exactly what you want for focaccia.

Step 2: First Rise—Patience is Key

Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm, draft-free spot for about an hour, until it’s doubled in size. I like to preheat my oven halfway through this time so it’s ready once the muffins are shaped. This step is crucial—don’t rush it! The yeast’s magic will create those classic focaccia air pockets we all love.

Step 3: Shape and Dress Your Focaccia Muffins

Once risen, gently punch down the dough and scoop portions into a greased muffin tin—each section should be about two-thirds full to leave room for a rise during baking. Dot each muffin with a teaspoon or so of basil pesto, then press a few halved cherry tomatoes and olives on top along with a sprinkle of fresh rosemary and a pinch of coarse salt. Finish with a dusting of oregano if you’re using it. The toppings not only add flavor but create an irresistible colorful presentation.

Step 4: Final Rise and Baking

Let the muffins rest for another 15-20 minutes to puff up just a bit more. Meanwhile, preheat your oven to 400°F (200°C). Pop the tray in and bake for about 20-25 minutes until golden brown and firm to the touch. My tip: rotate the pan halfway through for even browning and keep an eye on the edges—they should be slightly crispy but not burnt. Once done, let them cool in the pan a few minutes before transferring to a rack.

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

A close-up view of several golden-brown savory muffins sitting on a large white plate with a white marbled surface underneath. The muffin in the front has a slightly rough texture with a few green herb sprigs, likely rosemary, placed on top. Behind it, muffins are decorated with halves of shiny black olives and bright red cherry tomato pieces embedded in the light, slightly bumpy tops. The muffins have a high rise with soft, airy-looking, pale interiors peeking through in places. The scene is brightly lit with soft shadows, highlighting the different textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish these focaccia muffins with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt right before serving—that little extra touch takes them from delicious to utterly addictive. Sometimes, I add a few fresh basil leaves on top for a pop of color and added freshness.

Side Dishes

They pair wonderfully with a crisp green salad or alongside a bowl of hearty soup, especially tomato or minestrone—it makes for a comforting meal that’s hard to beat. I’ve also served them with a charcuterie board, where the focaccia muffins perfectly complement the cheeses and cured meats.

Creative Ways to Present

For gatherings, I like to arrange these muffins on a wooden platter with fresh sprigs of rosemary and basil scattered around. You can even skewer a couple together with a toothpick for fun little bites. It always gets compliments and adds that cozy, homemade charm to the table.

Make Ahead and Storage

Storing Leftovers

I store any leftover focaccia muffins in an airtight container at room temperature for up to two days. To keep that lovely soft texture, I place a slightly damp paper towel inside the container; it’s a trick I learned that really works to prevent drying out.

Freezing

These muffins freeze beautifully! Once cooled, I wrap them individually in plastic wrap and pop them into a freezer bag. They keep well for up to two months, which is perfect for when you want to prep ahead or save some for a busy day.

Reheating

To reheat, I unwrap and warm the muffins in a 350°F oven for about 8-10 minutes. This helps them regain their crispy exterior and soft center better than the microwave ever could. If you’re short on time, a quick 30-second zap in the microwave followed by a few minutes under the broiler also does the trick!

FAQs

Can I make the dough ahead of time for this Focaccia Muffins with Basil Pesto, Rosemary, Cherry Tomatoes, and Olives Recipe?

Yes! You can prepare the dough the night before, cover it tightly, and let it slowly rise in the fridge. This slow fermentation develops more flavor. Just bring it back to room temperature before shaping and topping the muffins.
What if I don’t have basil pesto—can I substitute something else?

Absolutely! You could use tapenade, garlic herb butter, or even sun-dried tomato paste for a different but still delicious flavor layer. Each option brings its own unique spin to the recipe.
How do I prevent the focaccia muffins from getting soggy with the tomatoes and olives?

Great question! I recommend cutting the tomatoes in half and lightly draining any excess juice before adding them. Also, don’t overload each muffin with too many toppings—the key is balance so the muffins bake evenly and maintain a nice texture.
Can I use fresh yeast instead of instant yeast?

You can, but the amount will differ—typically about double the amount of fresh yeast compared to instant. Also, dissolve the fresh yeast in the warm water with sugar before mixing into the flour. Instant yeast is just more straightforward, especially if you’re new to baking.
What’s the best way to measure the warm water temperature?

I use an instant-read thermometer to keep it around 105-110°F. Too hot and you risk killing the yeast; too cold and the yeast won’t activate properly. If you don’t have a thermometer, a safe trick is to use water that’s warm but not scalding to the touch.

Final Thoughts

Honestly, this Focaccia Muffins with Basil Pesto, Rosemary, Cherry Tomatoes, and Olives Recipe holds a special place in my kitchen repertoire because it’s that perfect blend of approachable and gourmet. You get to enjoy rustic Mediterranean flavors packed into convenient, shareable portions. Try making them once, and I’m sure you’ll find all kinds of excuses to bake them again—they’re just that good and fun to make. So, go ahead, grab those ingredients and treat yourself and your loved ones to some warm, fragrant focaccia muffins—you won’t regret it!