Soft, golden-brown focaccia baked in muffin tins and topped with fresh rosemary, flaky sea salt, and a touch of olive oil—perfect for dinner rolls or an herby snack! These charming little muffins offer all the rustic, aromatic joy of traditional focaccia in a compact, handheld form, ideal for entertaining or everyday meals.
Why You’ll Love This Recipe
Mini Focaccia Muffins are not only easy to prepare, but they also bring elegance and versatility to the table. Whether served as a side for soups and salads, or enjoyed on their own with a touch of butter or a dip in olive oil, these muffins strike a balance between soft, fluffy interiors and crisp, herb-infused crusts. The use of muffin tins provides a unique presentation and ensures portion control, making them ideal for both casual snacks and formal dining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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active dry yeast
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sugar
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warm water (110°F/43°C)
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all-purpose flour
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salt
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olive oil, plus more for drizzling
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dried Italian herbs (optional)
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fresh rosemary, chopped
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flaky sea salt for topping
Directions
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In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
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In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
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Knead on a floured surface for 8–10 minutes, or use a stand mixer with a dough hook, until the dough is smooth and elastic.
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Place the dough in a lightly oiled bowl. Cover and let rise in a warm area for 1 hour, or until doubled in size.
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Grease a standard 12-cup muffin tin with olive oil. Divide the dough into 12 equal pieces and roll into balls.
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Place each ball in a muffin cup. Cover and let rise for another 20–30 minutes.
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Preheat the oven to 400°F (200°C).
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Dimple the tops of the dough balls with your fingers. Drizzle with olive oil and sprinkle with rosemary and flaky sea salt.
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Bake for 18–22 minutes, until golden brown and fragrant.
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Let cool slightly before serving warm.
Servings and timing
Servings: 12 muffins
Prep time: 1 hour 40 minutes (including rise time)
Cook time: 20 minutes
Total time: Approximately 2 hours
Variations
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Cheesy Muffins: Add shredded Parmesan or mozzarella into the dough or on top before baking.
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Garlic Infusion: Mix minced garlic into the olive oil before drizzling.
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Whole Wheat Option: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
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Spicy Twist: Add a pinch of crushed red pepper flakes to the dough or topping.
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Sweet Herb Alternative: Swap rosemary for thyme or sage for a slightly sweeter herbal note.
Storage/Reheating
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 5–7 minutes, or until warmed through. Avoid microwaving to maintain their crispy edges.
FAQs
How do I know if my yeast is active?
If the yeast mixture becomes foamy after 5–10 minutes in warm water with sugar, it’s active and ready to use.
Can I use fresh herbs other than rosemary?
Yes, thyme, oregano, or sage also work well and offer different flavor profiles.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it to room temperature before shaping and baking.
Do I have to use muffin tins?
No, but using muffin tins gives these focaccia muffins their distinct shape. You can use a mini cake pan or bake them freeform on a sheet pan.
Can I make these gluten-free?
You can try using a gluten-free flour blend that includes xanthan gum, but results may vary in texture and rise.
What’s the best way to keep the muffins soft?
Ensure they are not overbaked and store them in an airtight container. A quick reheat in the oven helps revive their softness.
Are these suitable for freezing?
Yes, freeze after cooling completely. Wrap individually and store in a freezer-safe bag or container.
Can I double the recipe?
Absolutely. Double all ingredients and use two muffin tins or bake in batches.
How do I keep the tops from getting too hard?
Avoid overbaking and make sure to drizzle enough olive oil before baking. Cover loosely with foil if needed toward the end.
Can I use instant yeast instead of active dry yeast?
Yes, but reduce the proofing time slightly, as instant yeast activates faster.
Conclusion
Mini Focaccia Muffins with Rosemary and Sea Salt are a delightful twist on traditional focaccia, offering individual servings packed with flavor, texture, and visual appeal. Their versatility makes them perfect for any meal or occasion—from casual lunches to elegant dinners. With minimal effort and maximum reward, this recipe is a reliable go-to for home bakers looking to impress.
Print
Mini Focaccia Muffins with Rosemary and Sea Salt
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Soft, golden-brown mini focaccia muffins made in a muffin tin, topped with rosemary and flaky sea salt. These savory, herby treats are perfect as dinner rolls or a flavorful snack.
Ingredients
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp sugar
- 1 cup warm water (110°F/43°C)
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup olive oil, plus more for drizzling
- 1 tsp dried Italian herbs (optional)
- 1 tbsp fresh rosemary, chopped
- Flaky sea salt for topping
Instructions
- In a small bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Grease a standard 12-cup muffin tin with olive oil. Divide the dough into 12 equal pieces and roll into balls.
- Place one dough ball in each muffin cup. Cover and let rise again for 20–30 minutes.
- Preheat oven to 400°F (200°C).
- Using your fingers, gently press dimples into the tops of each dough ball. Drizzle generously with olive oil, sprinkle rosemary and sea salt on top.
- Bake for 18–22 minutes or until golden brown and fragrant.
- Let cool slightly before serving warm.
Notes
- Best served warm or fresh out of the oven.
- You can customize toppings with garlic, sun-dried tomatoes, or olives.
- Store leftovers in an airtight container and reheat before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
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