These quick and easy herb focaccia muffins are made with regular yeast, require no kneading and are ready to enjoy in just about one hour. They are a great addition to any meal or are lovely enjoyed with wine and cheese.

Herb focaccia muffins in muffin tin.

I love traditional focaccia, but when time is tight, I will often turn to these quick and easy herb focaccia muffins. The mini focaccia dough can be mixed up in a bowl, and no kneading is required. They are made with regular yeast, so you don’t need sourdough.

Ready to enjoy in just about an hour, these focaccia rolls are a great side for any meal or enjoy them together with wine and cheese.

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Ingredients and substitutions

A few notes about the key ingredients …

Yeast – Note that this recipe calls for instant yeast. The beauty of instant yeast is that you can add it directly to the flour, and no proofing in water is required. I love SAF Yeast (Red), which is available in large packages from Amazon and some stores. Remove the yeast from the package to a large jar and place in the freezer. It will last forever, and you can use it directly from the freezer.

If you only have Active Dry yeast on hand, you can substitute it, but you’ll probably want to proof it in the lukewarm water before adding to the bowl.

Extra Virgin Olive oil – Olive oil is a key component of any focaccia, and it will introduce flavours to these muffins, too. Use your best olive oil for the nicest flavour.

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

Optional garlic – If you’d like to add some garlic to the mix, opt for dried garlic powder or garlic salt. Fresh garlic spooned on top of the muffin may burn and introduce a bitter flavour.

How to make herb focaccia muffins

This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making this recipe.

Dry ingredients in mixer bowl with paddle attachment.
1
Adding the lukewarm water to the mixer bowl.
2
Focaccia dough after mixing in mixer bowl.
3
  1. The easy focaccia muffin dough can be mixed up in a bowl or a mixer. I’m using my stand mixer here with the paddle attachment. Start by adding all the dry ingredients to the bowl.
  2. Add the lukewarm water to the bowl.
  3. Mix together with the paddle attachment at medium speed for about a minute, or if mixing manually, use a wooden spoon to mix as vigorously as you can for a minute or so. The dough will be quite sticky.
Olive oil added to the muffin cups.
4
Brushing the cups with the olive oil.
5
Focaccia dough divided between the muffin cups.
6
  1. Add a teaspoon of olive oil to 9 muffin cups.
  2. Right before adding the dough, use a pastry brush to spread the olive oil up the sides a bit.
  3. Divide the dough between the 9 muffin cups. Leave to rise uncovered until doubled in size, about 30 minutes.
Olive oil mixed up with the herbs.
7
Focaccia muffins after rising.
8
Herb oil spooned on top of the focaccia muffins before baking.
9
  1. Mix together the topping and warm slightly in the microwave or a small saucepan.
  2. When risen, the focaccia muffins should fill the muffin cups well.
  3. Spoon the herb oil over the top of the muffins before baking.

Recipe tips!

  • The sticky dough can be a bit tricky to spoon out into the muffin cups. I have had the best luck by oiling my fingertips and pulling off portions of about 2 Tablespoons of dough for each cup.
  • Be sure to remove the muffins from the baking cups as soon as they come out of the oven. This will ensure the focaccia muffins release easily and keep their crispy crust. Remove to a cooling rack and allow to cool completely (or at least almost completely :)

Variations

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

Herb focaccia muffins in muffin cups.

Making ahead, storing and freezing

These focaccia muffins are best enjoyed on the day they are baked, but you can bake them ahead and reheat briefly in the microwave or on a baking sheet in a 350F oven for a few minutes.

Store leftovers in an airtight container at room temperature for up to 2 days.

These focaccia muffins will also freeze well for up to 3 months.

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Herb focaccia muffins in muffin tin.

Get the Recipe: Easy Herb Focaccia Muffins

These quick and easy herb focaccia muffins are made with regular yeast, require no kneading and are ready to enjoy in just about one hour.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Rising Time: 30 minutes
Total Time: 1 hour 5 minutes
Yield: 9 rolls

Ingredients

Rolls:

  • 1 1/2 cups (185 g) all-purpose flour, spooned and levelled
  • 2 1/2 teaspoons instant yeast, *see Note 1 below if using Active Dry 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 teaspoons white granulated sugar
  • 1/2 teaspoon salt, plus more for topping
  • 3/4 cup (170 ml) lukewarm water, about 110°F
  • 1 Tablespoon extra-virgin olive oil

For the pan:

  • 3 Tablespoons 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
  • Coarse salt, for sprinkling before baking

Instructions
 

  • Preheat oven to 375°F (non-convection/not fan-assisted). Set a 12-cup muffin tin on top of a large baking sheet and set aside.
  • In a stand mixer fitted with the paddle attachment or a large bowl with a wooden spoon, stir together the flour, yeast, thyme, rosemary, sugar and salt. Add the water and olive oil. Beat 1 minute at medium speed. Scrape down the bowl. The dough will be quite sticky.
  • Tip! The sticky dough can be tricky to spoon out. I've had the best luck with generously oiling my fingers and pulling off portions of about 2 Tablespoons for each muffin cup.
  • Spoon 1 teaspoon of olive oil into each of 9 muffin cups. Use a brush to spread olive oil around and up the sides of the muffin cups, then divide the dough evenly among the greased muffin cups. Let rise, uncovered, in a warm place until doubled, about 30 minutes in a 72F kitchen.
  • Tip! We don't want to cover the pan while the dough rises, as the dough may stick to any covering and then deflate when removed.
  • Meanwhile, in a small saucepan over medium-low heat or in a glass measuring cup in the microwave, stir together the topping ingredients and warm briefly until fragrant and the oil is hot. Remove from heat and let cool.
  • When the focaccia muffins have doubled in size, gently spoon the herb mixture over the top, dividing between the muffins. Sprinkle with some coarse salt. Bake until golden brown, about 25 minutes.
  • Remove from the oven and immediately remove from the muffin cups to a cooling rack. (A fork is perfect for popping them out of the muffin cups.) Allow to cool completely (or almost completely).
  • These focaccia muffins are best enjoyed on the day they are baked. They can be baked earlier in the day and rewarmed to serve. Rewarm in the microwave or on a baking sheet in a 350°F oven for a few minutes. Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.

Notes

Note 1: If you only have Active Dry yeast available, add the yeast to the lukewarm water with a pinch of white sugar. Stir and let stand 5 minutes. Add to the bowl when the water is specified.
Feeling garlic? Add a bit of garlic powder to your oil/herb mixture. I don’t recommend fresh minced garlic for the topping, as it may burn and introduce a bitter flavour. That said, you could add fresh garlic to the focaccia dough if you like.
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You’ll also find substitution suggestions as well as step-by-step photos that you might find helpful.

 

Cuisine: American, Canadian
Course: Bread
Author: Jennifer Maloney
Serving: 1serving, Calories: 173kcal, Carbohydrates: 18g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 133mg, Potassium: 60mg, Fiber: 2g, Sugar: 1g, Vitamin A: 33IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg
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