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Mini Herb Focaccia Muffins

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  • Author: Emma Delaney
  • 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

Units Scale
  • 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

  1. In a large bowl, combine flour, sugar, salt, and instant yeast. Mix well.
  2. Add warm water and 2 tablespoons olive oil. Stir until a sticky dough forms.
  3. Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
  4. 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.
  5. Grease a 6-cup muffin tin with olive oil. Punch down the dough and divide evenly into the muffin cups.
  6. 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.
  7. Let rest for 15–20 minutes while preheating the oven to 375°F (190°C).
  8. 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

Find it online: https://yumrecipesfood.com/mini-herb-focaccia-muffins/