We love how these focaccia muffin tin treats combine the zesty aromas of olive oil garlic and herbs. They rise quickly and deliver irresistible fluff that begs to be torn or dipped. Our bite-sized version of this Italian favorite is a simple twist on a classic that’s perfect for busy days or fun gatherings.
We bake them in a muffin tin to create individual servings that look adorable on any table. They’re easy to customize with toppings like sundried tomatoes or cheese without the fuss of shaping traditional focaccia dough. Let’s get started on our favorite Focaccia Muffin Tin Recipe.
Tools And Equipment
We gather the following items to ensure success with our Focaccia Muffin Tin Recipe. A 12-cavity muffin tin helps us create individual dough servings. We also use a large mixing bowl to combine flour water yeast and our seasonings. A wooden spoon or silicone spatula assists with smooth blending. A pastry brush allows us to coat the dough evenly with olive oil. We rely on measuring cups and spoons for precise ratios. We place our baked bites on a wire rack to cool so they maintain their light texture.
| Tool | Purpose |
|---|---|
| 12-Cavity Muffin Tin | Structures individual portions for perfectly sized focaccia treats |
| Large Mixing Bowl | Holds dough ingredients and provides enough space for even mixing |
| Wooden Spoon or Spatula | Helps us blend dough without overworking it |
| Pastry Brush | Spreads olive oil mixture over the dough to lock in flavor |
| Measuring Cups And Spoons | Delivers accurate ingredient proportions for consistent dough |
| Wire Rack | Prevents moisture buildup underneath the focaccia bites and preserves the ideal crust |
Ingredients
We gather these items to form our focaccia muffin tin dough. Below is a quick reference table with amounts and notes:
| Amount | Ingredient | Notes |
|---|---|---|
| 3 cups | All-purpose flour | Keep extra nearby for dusting |
| 1 cup | Warm water (110°F) | Aids in activating yeast |
| 2¼ tsp | Active dry yeast | Let it bloom in the warm water |
| 2 tbsp | Extra virgin olive oil | Reserve more for brushing the dough |
| 1 tsp | Kosher salt | Adjust to personal taste |
| 1 tsp | Dried rosemary | Swap with thyme if preferred |
| 2 cloves | Garlic minced | Fresh or jarred for convenience |
Optional Toppings: Sundried tomatoes, grated cheese, or fresh herbs for extra flavor.
Directions
We will walk through every stage of our focaccia muffin tin recipe. Follow each step precisely for soft and flavorful results.
Prepare The Dough
- Combine warm water and active dry yeast in a large mixing bowl. Stir until the yeast dissolves completely.
- Add all-purpose flour. Sprinkle in kosher salt and minced garlic. Stir with a wooden spoon until a rough dough forms.
- Drizzle extra virgin olive oil into the bowl. Incorporate it by hand or with a silicone spatula. We thoroughly knead the dough in the bowl for about 5 minutes. The dough becomes smooth and elastic.
- Cover the bowl with plastic wrap or a clean cloth. Let the dough rise for about 1 hour. We keep the bowl in a warm spot for maximum rise.
Fill The Muffin Tin
- Coat each cavity of the 12-cavity muffin tin with a thin layer of olive oil. This prevents sticking and adds flavor.
- Divide the risen dough into 12 equal portions. Press each portion lightly into the muffin tin. We gently create small indentations with our fingertips for authentic focaccia texture.
- Brush the dough with extra virgin olive oil. Sprinkle dried rosemary or thyme for extra aroma. Add optional toppings like sundried tomatoes or grated cheese if desired.
Bake The Muffins
- Preheat the oven to 400°F. Keep the muffin tin on the middle rack for even baking.
- Place the filled muffin tin in the oven. Bake for about 15 to 20 minutes. We watch for a golden brown crust.
- Remove from the oven. Let the muffins cool for a few minutes. Then place them on a wire rack. This maintains a crisp outer layer.
| Temperature (°F) | Time (Minutes) |
|---|---|
| 400 | 15 to 20 |
Serving Suggestions
Our Focaccia Muffin Tin bites taste amazing with fresh salads or warm soups. We enjoy them as a quick snack or an easy appetizer for parties. For a hearty meal we pair them with roasted vegetables or grilled chicken. They also work well in a brunch spread with eggs and fruit.
| Meal Time | Recommended Accompaniments |
|---|---|
| Brunch | Eggs fresh fruit and a light salad |
| Lunch | Tomato soup or grilled cheese |
| Dinner | Roasted vegetables or grilled meats |
| Party Platter | Aged cheeses marinated olives and herb-infused olive oil |
Make-Ahead Tips
We often prepare the focaccia dough in advance so we can save time on busy days. We follow these steps to ensure the dough and muffins are fresh and easy to reheat:
- Place the unbaked dough in a sealed container. We store it in the refrigerator for up to 24 hours. We let it come to room temperature before placing it in the muffin tin.
- Partially bake the focaccia muffins for 10 minutes. We remove them from the oven and let them cool. We then freeze them in an airtight bag. We finish baking them for about 8 minutes when we want fresh muffins.
- Keep fully baked muffins in a sealed bag at room temperature for up to 3 days. We store them in the freezer if we want to keep them longer. We reheat them at 350°F until they are warmed through.
Below is a quick reference table for storage:
| Item | Storage Method | Maximum Time |
|---|---|---|
| Unbaked Dough | Sealed container in refrigerator | 24 hours |
| Partially Baked Muffins | Airtight bag in freezer | Up to 1 month |
| Fully Baked Muffins | Airtight bag at room temperature | 3 days |
| Fully Baked Muffins | Airtight bag in freezer | Up to 1 month |
We brush the stored dough or muffins with a little olive oil and sprinkle them with fresh herbs if they need extra moisture or flavor before baking. We keep the baking sheet lightly greased to prevent sticking.
Conclusion
We love how these focaccia muffins deliver flavor and convenience in every bite. Their small size and versatility make them perfect for any meal from casual family dinners to relaxed gatherings with friends
With minimal prep time and adaptable toppings it’s easy to work them into our busy lives. We appreciate how they store well in the fridge or freezer so we can always enjoy a quick snack or side
Frequently Asked Questions
How does the Focaccia Muffin Tin recipe save time?
When you use a muffin tin, each portion bakes faster than a traditional focaccia loaf. Plus, there’s no shaping or slicing needed—just fill each cup and let them rise. Individual servings reduce cooking and cleanup time, making them perfect for busy days or impromptu gatherings.
Can I use different toppings for the focaccia muffins?
Absolutely! While garlic and rosemary are classic, feel free to get creative with sundried tomatoes, grated cheese, or fresh thyme. A sprinkle of sea salt or a drizzle of extra virgin olive oil also adds flavor. Tailor each muffin cup to your personal preferences.
How long should I let the dough rise?
A rise of about one hour is usually enough to achieve a fluffy, airy texture. Keep the bowl of dough in a warm spot, and look for it to roughly double in size. If your kitchen is cool, let it sit a bit longer before proceeding.
Do I need special tools to make these focaccia muffins?
All you really need is a 12-cavity muffin tin, a large mixing bowl, a wooden spoon or silicone spatula, and a pastry brush to coat the muffins with olive oil. Measuring cups, spoons, and a wire rack for cooling complete the simple lineup.
How do I store leftover focaccia muffins?
Keep them in an airtight container at room temperature for up to three days. If you plan on saving them longer, freeze them. When sealed properly, they can last about a month. Thaw at room temperature or heat from frozen in the oven for a crisp exterior.
What’s the best way to reheat these muffin-style focaccias?
To maintain a crispy crust, preheat your oven to 350°F (175°C), then warm the muffins for five to eight minutes. This quick bake refreshes the exterior while keeping the inside soft. Avoid microwaving, as it may make the muffins soggy.
Can I prepare the dough in advance?
Yes. You can store the unbaked dough in the refrigerator for up to 24 hours. Allow it to return to room temperature before forming muffins. For partially baked muffins, bake them for 10 minutes, let them cool, then freeze and finish baking when ready to serve.
What sides or meals pair well with focaccia muffin bites?
They’re perfect with fresh salads, hearty soups, or as a quick snack. For a heartier meal, serve them with roasted vegetables or grilled chicken. They also make a great party platter addition, pairing nicely with aged cheeses, olives, and dips like herb-infused olive oil.