Description
These Focaccia Muffins are a delightful twist on traditional focaccia bread, offering individual savory muffins perfect for snacking or serving alongside meals. Made with a simple dough of flour, yeast, and olive oil, these muffins are soft, fluffy, and topped with a variety of flavorful options such as basil pesto, rosemary with salt, and cherry tomatoes with olives and oregano. Ideal for gatherings or as a delicious accompaniment, they bring the essence of classic Italian focaccia into a convenient, bite-sized form.
Ingredients
Scale
Dough
- 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
Toppings
- Basil pesto
- Rosemary and salt
- Cherry tomatoes, olives, and oregano
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, salt, instant yeast, and sugar. Slowly add the warm water (mix of room temperature and boiling water) and olive oil, stirring until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-7 minutes.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
- Prepare Muffin Tin and Shape: Grease a muffin tin with olive oil. Punch down the dough to release air and divide it evenly into the muffin cups, filling each about two-thirds full.
- Add Toppings: Top each dough-filled muffin cup with your choice of toppings: dollops of basil pesto, a sprinkle of rosemary and coarse salt, or halved cherry tomatoes with olives and oregano.
- Second Rise: Allow the dough in the muffin tin to rest and rise again for about 30 minutes until puffed up.
- Bake: Preheat the oven to 425°F (220°C). Bake the focaccia muffins for 15-20 minutes or until golden brown on top and cooked through.
- Cool and Serve: Remove the muffins from the tin and let them cool slightly on a wire rack before serving warm or at room temperature.
Notes
- You can customize the toppings according to your preference, using ingredients like caramelized onions, sun-dried tomatoes, or different herbs.
- Ensure the water temperature is warm (not hot) to activate the yeast properly without killing it.
- Leftover muffins can be stored in an airtight container for up to 2 days or frozen for longer storage.
- For a crispier crust, brush the tops with additional olive oil before baking.
- Check doneness by tapping the muffins; they should sound hollow when fully baked.
Keywords: Focaccia muffins, Italian bread, savory muffins, rosemary focaccia, basil pesto bread, cherry tomato focaccia, easy bread recipe