Focaccia Muffins Recipe

Quick, crispy, and fluffy just how I like

For my non sourdough friends

Love the flavor and texture of focaccia but don’t have time to wait for sourdough? This instant yeast version gives you the same crispy edges, fluffy inside, and golden olive oil goodness—in a fraction of the time. Baked in a muffin tin, these mini focaccia muffins are easy to grab, snack on, or turn into tiny sandwiches. Less waiting, same deliciousness.

Ingredients

Dough

405g (1 ¾ cups) warm water (about 100°F/38°C)
7g (2 ¼ tsp) instant yeast
1 tsp sugar (helps activate the yeast)
400g (3 ¼ cups) bread flour
50g (⅓ cup) whole wheat flour
60g (½ cup) all-purpose flour
10g (1 ¾ tsp) salt
15g (1 tbsp) olive oil (for the dough)

Topping:

50g (¼ cup) olive oil
20g (1 tbsp) sea salt
1 tbsp fresh or dried thyme or rosemary

Instructions

Activate the Yeast

In a large bowl, whisk together warm water, instant yeast, and sugar. Let it sit for 5 minutes until foamy.

2. Mix the Dough

Add bread flour, whole wheat flour, all-purpose flour, and salt to the bowl. Mix until a sticky dough forms—no dry flour should remain.
Pour in 15g (1 tbsp) olive oil and mix again until combined. The dough will be shaggy and loose—that’s okay!

3. First Rise (Bulk Fermentation – 1 Hour)

Cover the bowl with a damp tea towel or plastic wrap and let it rise for about 1 hour, or until doubled in size.

4. Prepare the Muffin Tin

Drizzle about 1 tsp of olive oil into each muffin cup of a 12-hole muffin tin. Set aside.

5. Shape the Muffins

Lightly oil your hands and a clean countertop.
Turn out the dough and divide it into 12 equal pieces using a dough scraper or knife. No need for perfect shaping—just scoop and transfer.
Place each portion into a muffin tin cavity, gently spreading it to cover the bottom.

6. Second Rise (30-40 Minutes)

Cover loosely and let the dough rise again for 30-40 minutes, until puffy and slightly bubbly.

7. Dimple & Top

Drizzle olive oil over each muffin, then use your fingertips to dimple the dough.
Sprinkle with sea salt and fresh thyme or rosemary.

8. Bake the Muffins

Preheat your oven to 400°F (200°C).
Bake for 25-30 minutes, or until golden brown on top and crispy on the edges.
Remove from the oven and let cool on a wire rack before eating.

Iski Note

Savory Variations

Kimchi Focaccia Muffins: Fold finely chopped kimchi into the dough or place a small spoonful on top before baking for a tangy, slightly spicy twist.
Miso & Scallion Focaccia Muffins: Mix a teaspoon of white miso paste into the olive oil before dimpling the dough, then top with chopped scallions for a deep umami flavor.
Cheesy Focaccia Muffins: Sprinkle shredded parmesan or mozzarella on top before baking for a crispy, golden cheese crust.
Garlic Butter Focaccia: Brush with melted garlic butter right after baking for extra richness.

Sweet Variations

Cinnamon Sugar Focaccia Muffins: After baking, brush the tops with melted butter and roll them in a cinnamon sugar mixture for a sweet, crispy crust.

Why this recipe hits

This focaccia muffin recipe delivers the crispy, golden crust and pillowy inside that makes focaccia so good, but it works two ways—with sourdough or instant yeast—so you can choose what fits your schedule.

Why It Works for Sourdough

Deep flavor: The slow fermentation gives the dough a rich, tangy taste.
Chewy, airy texture: The long rise develops strong gluten structure, creating a soft inside with crisp edges.
Naturally leavened: No commercial yeast, just time and a healthy sourdough starter.

Why It Works for Instant Yeast

Faster rise, same flavor: Ready in hours instead of overnight, but still has the same olive oil-rich, dimpled texture.
Beginner-friendly: No need for a starter or long fermentation—just mix, let it rise, and bake.
Reliable and consistent: Instant yeast gives predictable results every time.

Both versions bring great flavor and texture—it just depends on your timeline. If you have time to let your dough sit overnight, go with sourdough. If you need fresh focaccia muffins by dinner, instant yeast gets you there faster. Either way, they come out crispy, chewy, and packed with flavor.