Golden, fluffy, and infused with fragrant herbs and olive oil, these mini herb focaccia muffins are a delightful twist on the traditional Italian flatbread. Baked in individual muffin tins, they deliver all the flavors of classic focaccia in a compact, easy-to-serve form. With aromatic rosemary, dried thyme, garlic powder, and a sprinkling of sea salt, these rolls are perfect for entertaining, snacking, or adding a gourmet touch to any meal.
Why You’ll Love This Recipe
- Perfectly portioned: Baked in a muffin tin, each roll is ideal for individual servings.
- Easy to prepare: Simple ingredients and minimal hands-on time make this recipe beginner-friendly.
- Versatile: Serve at brunches, dinner parties, or as a savory snack.
- Deliciously aromatic: Fresh rosemary, dried thyme, and olive oil give a rich Mediterranean flavor.
- Make-ahead friendly: These muffins can be stored and reheated without losing their texture or taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- instant yeast
- sugar
- salt
- warm water (110°F/43°C)
- olive oil (plus more for greasing and topping)
- dried thyme
- garlic powder
- coarse sea salt, for topping
- fresh rosemary sprigs
Directions
- In a large bowl, combine the flour, yeast, sugar, and salt. Mix well.
- Add warm water and 2 tablespoons of olive oil to the dry ingredients. Stir until a sticky dough forms.
- Cover the bowl with a towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Generously grease a 6-cup muffin tin with olive oil.
- Divide the dough into 6 equal portions and place into the muffin cups.
- Lightly oil your fingers and press small dimples into the tops of each dough portion.
- Drizzle each muffin with olive oil, then top with dried thyme, a sprinkle of coarse sea salt, and a rosemary sprig.
- Let the dough rest for 15–20 minutes while preheating the oven to 375°F (190°C).
- Bake for 18–20 minutes, or until golden brown on top.
- Let cool for 5 minutes in the pan before removing. Serve warm or at room temperature.
Servings and timing
Yield: 6 muffins
Prep time: 10 minutes
Rising time: 1 hour 15 minutes
Bake time: 18–20 minutes
Total time: Approximately 1 hour 45 minutes
Variations
- Cheese-topped: Add a sprinkle of grated Parmesan or crumbled feta before baking.
- Spicy: Mix in red pepper flakes or chopped chili for a kick of heat.
- Olive version: Fold in chopped black olives for a more traditional focaccia flavor.
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour for a healthier twist.
- Sweet herb: Add a touch of honey and swap rosemary for lavender for a more floral, brunch-friendly variation.
storage/reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze them in a sealed bag for up to 2 months.
To reheat, warm in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds until heated through. If frozen, allow to thaw at room temperature before reheating.
FAQs
What type of flour is best for focaccia muffins?
All-purpose flour works best for a soft, fluffy texture, but bread flour can be used for a chewier result.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and baking.
Do I need to use fresh rosemary?
Fresh rosemary adds the best flavor and appearance, but dried rosemary can be used in a smaller quantity if necessary.
Can I make this recipe gluten-free?
You can try using a 1:1 gluten-free flour blend, though the texture may be slightly different. Make sure your yeast is also gluten-free.
What other herbs can I use?
Basil, oregano, chives, or parsley are all great alternatives or additions to rosemary and thyme.
How do I prevent the muffins from sticking to the pan?
Generously oil the muffin tin or use silicone muffin cups to prevent sticking.
Can I double the recipe?
Yes, simply double all ingredients and use a 12-cup muffin tin, adjusting bake time slightly if needed.
What if I don’t have a muffin tin?
You can bake the dough in a small greased baking dish and cut it into squares after baking.
Are these muffins suitable for vegans?
Yes, this recipe is completely plant-based, using no dairy or eggs.
What should I serve with herb focaccia muffins?
They pair well with soups, salads, cheeses, or as part of a bread basket for dinner.
Conclusion
Mini herb focaccia muffins are a flavorful, convenient take on classic focaccia bread. Whether served as a side dish, snack, or appetizer, their golden crust, fluffy interior, and fragrant herb topping make them a memorable addition to any meal. With easy preparation and versatile serving options, this recipe is a must-try for bread lovers and home bakers alike.
Print
Mini Herb Focaccia Muffins
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Golden, fluffy, and infused with fragrant herbs and olive oil, these mini focaccia muffins are a delightful twist on classic Italian bread. Baked in a muffin tin for perfect individual portions, they’re ideal for brunches, holidays, or savory snacking.
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 3/4 tsp salt
- 3/4 cup warm water (110°F/43°C)
- 2 tbsp olive oil (plus more for greasing and topping)
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Coarse sea salt, for topping
- Fresh rosemary sprigs
Instructions
- In a large bowl, combine flour, yeast, sugar, and salt. Mix well.
- Add warm water and 2 tbsp olive oil to the dry ingredients. Stir until a sticky dough forms.
- Cover the bowl with a towel and let it rise in a warm place for 1 hour or until doubled in size.
- Grease a 6-cup muffin tin generously with olive oil.
- Divide the dough into 6 equal portions and drop into the muffin cups.
- Lightly oil your fingers and press small dimples into the tops of the dough.
- Drizzle each with olive oil, then top with dried thyme, coarse sea salt, and a sprig of rosemary.
- Let the dough rest for another 15-20 minutes while you preheat the oven to 375°F (190°C).
- Bake for 18-20 minutes or until golden brown on top.
- Let cool for 5 minutes in the pan before removing. Serve warm or at room temperature.
Notes
- Best served fresh but can be stored in an airtight container for up to 2 days.
- You can swap dried thyme for Italian seasoning if desired.
- Serve with olive oil and balsamic vinegar for dipping.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 1g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *