Focaccia Muffins with Basil Pesto, Rosemary, and Cherry Tomatoes Recipe
These focaccia muffins are a delightful twist on traditional focaccia bread, baked in muffin form for easy serving and portion control. With a chewy, airy texture and a crisp crust, they are perfect as a snack or side dish. The dough is flavored with olive oil, salt, and topped with delicious options like basil pesto, rosemary with salt, or cherry tomatoes with olives and oregano for a burst of Mediterranean flavor.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 focaccia muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Dough
- 1.1 lb / 500g all-purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 2 cups warm water (1 ½ cups room temperature, ½ cup boiling water)
- 3 tablespoons extra virgin olive oil
Toppings
- Basil pesto
- Rosemary and salt
- Cherry tomatoes, olives, and oregano
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, salt, instant yeast, and sugar. Slowly add the warm water (a mixture of 1 ½ cups room temperature and ½ cup boiling water) along with the extra virgin olive oil. Mix until a sticky dough forms.
- Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- First Rise: Place the dough in an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area for approximately 1 to 1 ½ hours, or until it doubles in size.
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 400°F (200°C). Lightly grease a muffin tin to prevent sticking.
- Shape the Muffins: Punch down the risen dough to release excess air. Divide the dough into equal portions and press each portion into the muffin tin cups to form individual focaccia muffins.
- Add Toppings: Add your desired toppings on each muffin: spread basil pesto, sprinkle rosemary and salt, or top with halved cherry tomatoes, olives, and oregano. Drizzle a little olive oil over each for extra flavor and a golden crust.
- Second Rise: Allow the shaped and topped muffins to rise for another 20-30 minutes until they puff up slightly.
- Bake: Bake the focaccia muffins in the preheated oven for 15-20 minutes, or until golden brown on top and cooked through.
- Cool and Serve: Remove the muffins from the oven, allow them to cool slightly in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- You can customize the toppings with your favorite herbs and ingredients.
- Use instant yeast for faster rising, but active dry yeast can be substituted with a longer rise time.
- Ensure the water is not too hot to avoid killing the yeast.
- For a crispier crust, drizzle olive oil over the muffins right before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: focaccia muffins, Italian bread, easy bread recipe, savory muffins, rosemary focaccia, basil pesto muffins, cherry tomato focaccia