Mini herb focaccia muffins are a delightful twist on traditional focaccia bread, baked individually in muffin tins for a perfect, golden, savory roll. Each muffin features a tender crumb with crisp edges, infused with olive oil, dried herbs, and flaky sea salt—making them ideal as a side dish, appetizer, or snack.
Why You’ll Love This Recipe
These mini focaccia muffins are incredibly flavorful, easy to prepare, and offer all the charm of homemade bread in an approachable, portioned form. The muffin tin method ensures uniform size and texture, while the olive oil and herb topping creates a beautiful aroma and crust. Whether served with soup, salad, or a cheese board, they are sure to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 tsp) instant yeast
- 3/4 cup warm water (110°F)
- 2 tablespoons olive oil (plus more for drizzling)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Flaky sea salt for topping
- Fresh rosemary sprigs (optional)
Directions
- In a large bowl, combine flour, sugar, salt, and instant yeast. Mix well.
- Add warm water and 2 tablespoons olive oil. Stir until a sticky dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- Grease a 6-cup muffin tin with olive oil. Punch down the dough and divide evenly into the muffin cups.
- Press your fingers gently into each dough ball to dimple the tops. Drizzle with more olive oil, sprinkle dried herbs, flaky sea salt, and place a small rosemary sprig on top.
- Let rest for 15–20 minutes while preheating the oven to 375°F (190°C).
- Bake for 18–22 minutes or until golden brown. Cool slightly before serving.
Servings and timing
This recipe yields 6 mini focaccia muffins.
Preparation time: 20 minutes
Rising time: 1 hour 15 minutes
Baking time: 20 minutes
Total time: 1 hour 55 minutes
Variations
- Add chopped olives, sun-dried tomatoes, or caramelized onions to the dough for extra flavor.
- Sprinkle with Parmesan cheese before baking for a cheesy crust.
- Use fresh herbs in place of dried for a more aromatic result.
- Add roasted garlic into the dough for a subtle, sweet pungency.
- Bake in mini muffin tins for bite-sized party rolls.
Storage/Reheating
Store cooled focaccia muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes until soft and warm.
Avoid microwaving as it may affect the texture. Freeze extras for up to 2 months and reheat directly from frozen.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, dissolve it in the warm water with a pinch of sugar and let sit for 5–10 minutes until foamy before adding to the flour.
Can I make the dough in advance?
Yes, you can refrigerate the dough overnight after the first rise. Bring to room temperature before shaping and baking.
Can I double the recipe?
Absolutely. Simply double all ingredients and use a 12-cup muffin tin.
Do I have to knead by hand?
No, you can use a stand mixer fitted with a dough hook for 4–5 minutes.
What herbs work best?
Dried rosemary and thyme are classic, but oregano, basil, or herbes de Provence also work well.
Can I use bread flour?
Yes, bread flour will create a slightly chewier texture.
How do I keep the muffins from sticking?
Be generous with olive oil when greasing the muffin tin, and allow the muffins to cool slightly before removing.
Are these muffins vegan?
Yes, the recipe is vegan as written, using plant-based ingredients.
What do I serve them with?
These pair beautifully with soups, salads, cheeses, or olive oil for dipping.
Can I add toppings after baking?
Yes, a drizzle of balsamic glaze or sprinkle of cheese can be added while they’re still warm.
Conclusion
Mini herb focaccia muffins are a charming and flavorful addition to any meal. With their crisp edges, soft interior, and herbaceous aroma, they bring the satisfaction of fresh-baked bread in a convenient, muffin-sized package. Perfect for everyday meals or elegant gatherings, these rolls are bound to become a favorite in your kitchen.
Print
Mini Herb Focaccia Muffins
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
Mini herb focaccia muffins are a delightful twist on traditional focaccia bread, baked individually in muffin tins for a perfect, golden, savory roll. Each muffin features a tender crumb with crisp edges, infused with olive oil, dried herbs, and flaky sea salt—making them ideal as a side dish, appetizer, or snack.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 tsp) instant yeast
- 3/4 cup warm water (110°F)
- 2 tablespoons olive oil (plus more for drizzling)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Flaky sea salt for topping
- Fresh rosemary sprigs (optional)
Instructions
- In a large bowl, combine flour, sugar, salt, and instant yeast. Mix well.
- Add warm water and 2 tablespoons olive oil. Stir until a sticky dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- Grease a 6-cup muffin tin with olive oil. Punch down the dough and divide evenly into the muffin cups.
- Press your fingers gently into each dough ball to dimple the tops. Drizzle with more olive oil, sprinkle dried herbs, flaky sea salt, and place a small rosemary sprig on top.
- Let rest for 15–20 minutes while preheating the oven to 375°F (190°C).
- Bake for 18–22 minutes or until golden brown. Cool slightly before serving.
Notes
- Add chopped olives, sun-dried tomatoes, or caramelized onions to the dough for extra flavor.
- Sprinkle with Parmesan cheese before baking for a cheesy crust.
- Use fresh herbs in place of dried for a more aromatic result.
- Add roasted garlic into the dough for a subtle, sweet pungency.
- Bake in mini muffin tins for bite-sized party rolls.
- Store cooled muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Reheat in a 300°F (150°C) oven for 5–7 minutes; avoid microwaving.
- Freeze for up to 2 months and reheat from frozen.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 1g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
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