If you’re a fan of traditional focaccia bread, these Focaccia Muffins are quickly going to become your new obsession. Bite-sized, flavorful, and perfectly golden, they have all the best elements of focaccia turned into adorable, individual portions!

Focaccia muffins served on a white plate topped with rosemary and salt.

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    The Best Focaccia Muffins Recipe

    Making homemade focaccia bread doesn’t have to be complicated! These garlic rosemary focaccia muffins are an easy and adorable way to make individual portions of classic homemade focaccia bread! My favorite part of focaccia is the crispy corner pieces, and these muffins create a crispy edge all the way around, thanks to the olive oil!

    These focaccia bread muffins have that beautiful dimpled top, just like traditional focaccia, giving them a rustic charm. Plus, the individual muffin format makes them perfect for sharing at parties, as part of a meal, or even on the go!

    Ingredients Needed

    • Warm Water: Warm water that is about 90 degrees F will help the yeast to bloom and activate!
    • Salt: Salt will need to be added to the yeast mixture and more added to the dough.
    • Yeast: Yeast is what creates the fluffy air bubbles in focaccia muffins! It also adds flavor! After mixing it with warm water and salt, it should start to foam up a bit.
    • All-Purpose Flour: All purpose flour works great here. If you need to make gluten-free focaccia muffins, feel free to use a gluten free 1:1 replacement flour.
    • Olive Oil: High quality extra virgin olive oil adds the best flavor!
    • Parmesan Cheese: I like to add a bit of grated parmesan cheese on top for added flavor and a little crunch.
    • Garlic: I infuse my olive oil with a bit of fresh garlic for an added depth of savory flavor.
    • Fresh Rosemary: Add some fresh rosemary on top for an herby flavor! If you need to add dried rosemary, you can instead.
    • Coarse Salt: A sprinkle of coarse salt on top is great for flavor. You can add kosher salt of coarse sea salt.

    How to Make Focaccia Muffins

    1. Preheat & Prep: Preheat oven to 200 degrees. Grease a muffin tin with nonstick cooking spray.
    2. Allow Yeast to Bloom: Add the water, sugar, and yeast to the bowl of a stand mixer with the dough attachment. Stir to combine. Allow the mixture to sit for a few minutes or until it becomes foamy.
    3. Add Remaining Dough Ingredients: Add in flour, salt and 1 tablespoon olive oil. Mix until the dough begins to pull away from the sides and forms a sticky ball. If it is not pulling from the sides add a bit more flour (a tablespoon at a time).
    Yeast, water and salt in the bottom of a mixing bowl.
    Dough being mixed in the bowl of a stand mixer with the dough hook attachment.
    1. Divide Dough into Muffin Tin: Pinch off pieces of dough and divide them between the muffin tin.
    2. Place in Warm Oven to Rise: Turn off the oven and place the muffin tin in the oven for 20 minutes to rise. Remove the muffin tin from the oven and increase the oven temperature to 400 degrees.
    Focaccia dough divided into muffin tin before the dough has risen.
    Focaccia dough in a muffin tin after the dough has proofed and risen.
    1. Make Garlic Oil: Meanwhile heat 2 tablespoon of oil in a small saucepan. Add garlic and cook for 2-3 minutes or until golden brown, set aside.
    2. Create Indents & Add Toppings: Using your fingertips make indents over the top of each muffin. Drizzle the garlic oil on top of each muffin. Top each muffin with a sprig of fresh rosemary.
    3. Bake: Bake for 12-15 minutes or until golden brown!
    4. Cool Slightly & Enjoy: Allow them to cool for a couple minutes in the pan before transferring to a wire rack to cool completely. Serve with more sprigs of rosemary and coarse kosher salt for serving!
    Focaccia dough in a muffin tin topped with olive oil, parmesan and rosemary before being baked.
    Rosemary focaccia muffins in the muffin tin after being baked.

    SErving Suggestions

    These easy focaccia muffins make a fantastic side dish for soups, stews, or pasta dishes! Try serving them alongside hearty Italian meatball soup, rich homemade tomato soup, or even creamy pesto risotto. 

    They also pair well with a cheese platter or charcuterie board for an appetizer spread. If you’re hosting brunch, these muffins will be a wonderful addition to the table, served with herb scrambled eggs, air fryer vegetables, and an easy fresh fruit salad.

    Tips for Success

    • Use warm water to activate the yeast. Make sure your water is warm, around 90 degrees, but not too hot either! This will help to activate the yeast without killing it. 
    • Give the dough time to rise. By placing the muffin tin with focaccia dough in it in a warm (but off) oven, the dough will rise more quickly and evenly. Just be sure to remove the muffin tin before preheating the oven to the higher baking temperature!
    • Don’t forget the classic focaccia dimple! Use your fingertips to press small indentations into the top of each muffin. This allows the olive oil to make little pools that will turn into pockets of flavor after baking!

    Frequently Asked Questions

    Can I make focaccia dough ahead of time?

    Yes! You can prepare the dough and refrigerate it overnight. Just make sure to let it come to room temperature before baking.

    Can I freeze leftover focaccia muffins?

    Absolutely. These muffins cups freeze really well! Just store them in an airtight container or bag, and when you’re ready to enjoy them, reheat in the oven at 350°F until warmed through.

    How long do they stay fresh?

    Focaccia muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. Reheat them in the oven for a few minutes to restore their crispness.

    Focaccia muffins served on a white plate.

    More Bread Recipes to Try

    Focaccia muffins topped with salt and rosemary served on a white plate.

    Focaccia Muffins

    Rate Print
    If you’re a fan of traditional focaccia bread, these Focaccia Muffins are quickly going to become your new obsession. Bite-sized, flavorful, and perfectly golden, they have all the best elements of focaccia turned into adorable, individual portions!
    Servings: 12
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Total Time: 1 hour

    Ingredients 

    • 3/4 cup warm water (heated to 90 degrees)
    • 1/2 tsp sugar
    • 1 1/2 tsp rapid rise yeast
    • 1 3/4 cups all purpose flour
    • 1/2 tsp salt
    • 3 tbsp olive oil, divided
    • 2 tbsp parmesan cheese, grated
    • 2 cloves garlic, minced
    • 2 tbsp fresh rosemary
    • kosher salt, for sprinkling on top

    Instructions 

    • Preheat oven to 200 degrees. Grease a muffin tin with nonstick cooking spray.
    • Add the water, sugar, and yeast to the bowl of a stand mixer with the dough attachment. Stir to combine. Allow the mixture to sit for a few minutes or until it becomes foamy.
    • Add in flour, salt and 1 tablespoon olive oil. Mix until the dough begins to pull away from the sides and forms a sticky ball. If it is not pulling from the sides add a bit more flour (a tablespoon at a time).
    • Pinch off pieces of dough and divide them between the muffin tin.
      Focaccia dough divided into a muffin tin before the dough has risen.
    • Turn off the oven and place the muffin tin in the oven for 20 minutes to rise.
      Remove the muffin tin from the oven and increase the oven temperature to 400 degrees.
      Focaccia dough in a muffin tin after rising.
    • Meanwhile heat 2 tablespoon of oil in a small saucepan.
      Add garlic and cook for 2-3 minutes or until golden brown, set aside.
    • Using your fingertips make indents over the top of each muffin.
      Drizzle the garlic oil on top of each muffin. Top each muffin with a sprig of fresh rosemary.
      Focaccia dough in a muffin tin topped with olive oil, parmesan and rosemary.
    • Bake for 12-15 minutes or until golden brown!
      Allow them to cool for a couple minutes in the pan before transferring to a wire rack to cool complety.
      Serve with more sprigs of rosemary and coarse kosher salt for serving!
      Focaccia muffins in the muffin tin after being baked.

    Nutrition Information

    Calories: 103kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 208mgPotassium: 28mgFiber: 1gSugar: 0.1gVitamin A: 16IUVitamin C: 0.2mgCalcium: 15mgIron: 1mg
    Focaccia muffins topped with salt and rosemary served on a white plate.

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