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.
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.
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
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!
