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.
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.
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.
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Get the Recipe: Quick and Easy Herb Focaccia Muffins
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
Adapted from a Taste of Home recipe
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Wow! Super easy and very yummy! Turned out perfectly! Thx!
So pleased to hear, Sue. Thanks!
Very easy and quick and yummy!!! I will definitely make again and again! Thank you!!
So glad you enjoyed them, Cindy :) Thanks so much!
Great recipe! Very easy to make and they taste amazing! I’m definitely doubling the recipe next time since the recipe only yields 9 muffins. They were all eaten up in the blink of an eye! I didn’t have any fresh herbs on hand so I used 1/2 tablespoon of a dried Italian seasoning blend (marjoram, thyme, rosemary, sage, savoury, oregano, and basil) in both the rolls and the topping and I added 1/2 teaspoon of garlic powder to the topping. Two thumbs way up!
So glad you enjoyed them, KM. Thanks so much!
I made this recipe again yesterday. I doubled it this time and made a standard focaccia instead of rolls. I used a 9.5 x 13.5 pan and my daughter decorated it with cherry tomato “flowers”. I wish I could upload a pic of it because it looked amazing. Not surprisingly it was also eaten up in a flash! So good!
Nice! I’ve never tried this as a standard focaccia. You’ve inspired me to try it :) Thanks!
Haha, I had no choice but to make it the standard way because I didn’t want to have to buy a second muffin tray. One is plenty. I can personally vouch that this recipe is amazing either way. I love that we can have homemade focaccia in one hour as opposed to HOURS like my other recipes. Yay!
These are amazing!! So simple, and a great base for creativity…
Other flours: My last batch was made with Gold Medal Pizza Flour I picked up on sale, and it worked very well. I think the higher gluten is a Good Thing.
Covering during rise: As you said, not necessary, but if your kitchen is a little cool, it helps. But don’t use oiled cling-wrap; if you can, invert a large pan over the muffin tin to keep off the breezes.
So glad you enjoyed them, Dave and great tips! Thanks so much :)