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
Units
Scale
- 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
