Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe

If you love the warm, herby goodness of focaccia but find yourself craving individual portions perfect for snacking or serving up at parties, then this Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe is exactly what you need. I first tried making these when I wanted something fun and flavorful to bring to a picnic, and the combination of fragrant rosemary, vibrant basil pesto, and sweet cherry tomatoes blew everyone away. It’s like all the charm of focaccia bread, but in these adorable little muffin forms that are both portable and irresistibly tasty.

What I really adore about this Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe is how flexible it is. Whether you’re baking for a cozy family brunch or a lively get-together, these muffins add a beautiful burst of Mediterranean flavor without a ton of fuss. Plus, the dough is forgiving even if you’re new to bread baking, and the toppings pack in a punch of freshness and aroma that keeps everyone coming back for more.

Ingredients You’ll Need

Each ingredient here works hand-in-hand to create that classic focaccia texture and flavor—light, airy, and golden with a crisp crust. Let me tell you, the quality of your olive oil and fresh herbs really shines through, so it’s worth grabbing the good stuff from your market.

• All purpose flour: This gives the focaccia muffins their chewy, soft interior. No need for fancy bread flour here; all purpose works just fine.
• Salt: A small but essential player that enhances all the other flavors.
• Instant yeast: I like instant yeast because it’s reliable and skips the wait of proofing. Just mix it in with the flour and you’re good.
• Sugar: Just a touch to feed the yeast and get the dough nicely risen.
• Warm water: Key to activate your yeast. I mix room temp and boiling water for the perfect warmth—warm to the touch but not hot enough to kill the yeast.
• Extra virgin olive oil: This is where a lot of the focaccia’s flavor comes from. You’ll brush it over the dough and add some to your toppings.
• Basil pesto: My favorite topping for an herby, slightly nutty punch. Feel free to make your own or use store-bought.
• Rosemary: Fresh rosemary is fragrant and earthy; pairs perfectly with the olive oil and salt.
• Salt for sprinkling: Coarse sea salt works best to give little bursts of salty crunch.
• Cherry tomatoes: Sweet and juicy, they roast up beautifully in the oven and add a pop of color.
• Olives: Optional, but I love the briny contrast they add alongside oregano.
• Oregano: Adds a subtle Mediterranean flavor that rounds out the toppings.

Variations

I often tweak this recipe depending on what I have hanging out in the fridge or garden. Don’t be afraid to get creative—this focaccia muffin base handles additions beautifully.

• Variation: I’ve swapped out basil pesto for a garlic and herb butter spread when I want something a little more indulgent. It’s rich and comforting, especially fresh from the oven.
• Variation: For a vegan version, just skip the pesto if it contains cheese, or use a dairy-free pesto, and make sure the olive oil drizzle is ample for moisture and flavor.
• Variation: During summer, I love tossing in a few halved sun-dried tomatoes or roasted bell peppers instead of cherry tomatoes for a deeper flavor.
• Variation: If you’re short on rosemary, try thyme or sage; these herbs bring their own unique fragrant twist.

How to Make Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe

Step 1: Mixing the Dough

Start by combining the flour, salt, instant yeast, and sugar right in a large bowl. Then, pour in your warm water—remember, it should feel comfortably warm, like a cozy bath. Mix everything until it starts to come together; it’ll be sticky, and that’s exactly what you want. I find using a wooden spoon works best here so you don’t have to mess with sticky hands right away.

Step 2: Kneading and First Rise

Once mixed, dust your countertop with a bit of flour and knead the dough for about 8 to 10 minutes until it’s smooth and elastic. It’s okay if it’s still slightly tacky—don’t overdo the flour or your muffins will dry out. Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise somewhere warm for about an hour, or until it doubles in size. Trust me, patience here pays off in a fluffy crumb.

Step 3: Shaping and Adding Toppings

After the dough has risen, gently punch it down and divide it into muffin-sized portions. I like to use a standard muffin tin lined with a little olive oil so they don’t stick. Press the dough gently into each cup to form little rounds. Now comes the fun part—spread a dollop of basil pesto on each muffin, then top with halved cherry tomatoes, a sprinkle of fresh rosemary leaves, a few olives if using, and a pinch of coarse salt and oregano. Drizzle a little extra virgin olive oil over everything for that gorgeous golden finish.

Step 4: Final Rise and Baking

Let your topped dough rest for about 20-30 minutes to puff up a bit more while you preheat the oven to 400°F (200°C). Bake the muffins for 15-20 minutes or until they’re beautifully golden and have that signature crisp crust. You might notice some tomato juices bubbling—that’s a good sign. Once out of the oven, let them cool slightly before removing them from the tin to keep their shape intact.

How to Serve Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe

Garnishes

I love finishing these focaccia muffins with an extra drizzle of olive oil right before serving and a sprinkle of flaky sea salt to enhance all those vibrant toppings. Sometimes, I toss on a few torn basil leaves for freshness—it really makes them look as good as they taste.

Side Dishes

These muffins pair wonderfully with a crisp green salad or a bowl of tomato soup. When I serve these at gatherings, I usually add a plate of assorted cheeses and cured meats for a well-rounded, Mediterranean-inspired spread.

Creative Ways to Present

For special occasions, I arrange the focaccia muffins on a rustic wooden board lined with parchment paper, interspersed with fresh rosemary sprigs and cherry tomatoes still on the vine. It creates an inviting, homemade vibe that guests always appreciate. You could even stack them in little towers or serve with ramekins of dipping oil and balsamic for interactive snacking fun.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers in an airtight container at room temperature for up to 2 days. To prevent sogginess, avoid sealing them while still warm—let them cool completely before storing. If you want to keep their crispness, popping them in a paper bag inside the container helps balance moisture.

Freezing

These focaccia muffins freeze beautifully if you wrap each one individually in plastic wrap and then tuck them into a freezer bag. When I’ve done this, they last well for about 2 months. Thaw them at room temperature before reheating for best texture.

Reheating

To reheat, I pop the muffins in a 350°F (175°C) oven for about 8-10 minutes until nicely warmed through and crisped back up. Avoid microwaving if you can—it tends to make the crust chewy rather than crunchy. Reheating this way really revives that freshly-baked feel.

FAQs

Final Thoughts

I genuinely love this Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe because it brings a fresh, inviting twist to traditional focaccia bread that’s perfect for any occasion. Whether you’re a seasoned baker or just starting out, these muffins are a wonderful way to experiment with flavors and impress friends or family without spending hours in the kitchen. Give it a try—your kitchen will smell amazing, and you’ll be hooked on that perfect balance of herbs, tangy pesto, and sweet tomatoes in every bite.

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