These quick and easy herb focaccia muffins need no kneading and are ready to eat in one hour. They are a great addition to any meal, or to enjoy with wine and cheese.

herb focaccia muffins in muffin tins
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Why you’ll love these focaccia muffins

I love traditional focaccia, but when time is tight, I will often turn to these quick and easy focaccia muffins.

Ready to eat in just about an hour, these focaccia rolls are a great side for any meal or for dipping with wine and cheese, this is a handy recipe to have on hand.

The texture is lovely and focaccia-like and the addition of lots of olive oil and fresh herbs ensures a nice flavour hit nonetheless.

Ingredients and Substitutions

Yeast – Note that this recipe calls for quick-rise instant yeast. If you can’t or don’t want to use quick rise yeast, you can do these as two-rise rolls with standard dry active yeast. Simply do a first rise in the mixing bowl of about 30-45 minutes, before filling your muffin cups and doing a second rise. Obviously, this will double the time for the recipe though.

Herbs – Fresh herbs are always nice, but if you don’t have any on hand, you can substitute dried herbs as specified in the recipe card.

herb focaccia muffins in muffin tins

Recipe Tips

Be sure to brush the muffin cups liberally with olive oil, but don’t brush until right before you add the dough to the muffin cups. This prevents the oil from slipping off the sides and pooling at the bottom and helps to prevent sticking.

Feeling garlic? Add a bit of garlic powder to your oil/herb mixture. I don’t recommend fresh minced garlic, as it will burn and introduce a bitter flavour. You could add fresh garlic to the dough however, if you like.

As noted in the recipe notes, you can make this as a more standard focaccia by spooning the dough into a greased 8×8-inch baking pan instead. Increase the baking time by about 5 minutes for the larger shape.

herb focaccia muffins in muffin tins
herb focaccia muffins in muffin tins

Get the Recipe: Quick and Easy Herb Focaccia Muffins

With no kneading required and ready in just 1 hour, these easy focaccia muffins are a great side for any meal, or enjoy them with wine and cheese.
4.95 stars from 17 ratings
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Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 9 rolls

Ingredients

Rolls:

  • 1 1/2 cups (185 g) all purpose flour
  • 2 1/2 teaspoons quick-rise instant yeast, also know as rapid rise yeast
  • 1 1/2 teaspoons fresh thyme, finely chopped or 1/2 tsp dried thyme leaves
  • 1 1/2 teaspoons fresh rosemary, finely chopped or 1/2 tsp dried rosemary
  • 1 1/2 teaspoon white sugar
  • 1/2 teaspoon kosher salt, or less if using fine salt
  • 3/4 cup (170 ml) warm water, about 120°F
  • 1 Tablespoon extra-virgin olive oil

Topping:

  • 2 Tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons fresh thyme, finely chopped or 1/2 tsp dried thyme leaves
  • 1 1/2 teaspoons fresh rosemary, finely chopped or 1/2 tsp dried rosemary
  • Additional sprinkling of kosher salt, or fine salt

Instructions
 

  • Preheat oven to 375F (regular bake setting/not fan assisted). Set a 12-cup muffin tin on top of a baking sheet and set aside.
  • In a stand mixer fitter with the paddle attachment (or a large bowl with a spoon), stir together flour, yeast, thyme, rosemary, sugar and salt. Add water and olive oil. Beat 1 minute. Dough will be very batter-like.
  • Use a brush to liberally spread olive oil into 9 muffin cups, then divide dough among 9 greased muffin cups. Let rise, uncovered, in a warm place until doubled, about 30 minutes.
  • Meanwhile, in a small saucepan over medium-low heat, stir together remaining oil and herbs just until herbs are fragrant and oil is hot, about 1-2 minutes. Remove from heat and let cool.
  • When rolls have doubled, gently spoon cooled herb mixture over each roll. Sprinkle with a bit more salt. Bake until golden brown, about 20-25 minutes.

Notes

For a more standard focaccia, spread dough in a greased 8×8-inch. pan. Let rise in a warm place until doubled, about 30 minutes. Top with herb mixture and bake at 375° until golden brown, 25-30 minutes.
Be sure to read the Ingredient and Cook’s Notes for more tips on making this recipe.
Cuisine: American, Canadian
Course: Bread, Side Dish
Author: Jennifer Maloney
Serving: 1roll, Calories: 123kcal, Carbohydrates: 17g, Protein: 2g, Fat: 4g, Sodium: 130mg, Potassium: 32mg, Calcium: 3mg, Iron: 1mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.


Adapted from a Taste of Home recipe

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