Herbed Focaccia Muffins
Soft and fluffy on the inside with a crisp golden edge, these Herbed Focaccia Muffins are individually portioned, infused with garlic and rosemary, and topped with finishing salt. They’re perfect alongside soups, salads, or as a party appetizer.
Ingredients
- 1¼ tsp active dry yeast
- 1 tsp honey
- 1¼ cups warm water
- 2½ cups bread flour
- 2 tsp sea salt
- ¼ cup extra-virgin olive oil divided
- 2 tbsp butter melted
- 2 tbsp finishing salt like Herbes De Provence Fleur de Sel
Rosemary Garlic Topping
- ⅓ cup extra virgin olive oil
- 2 –3 sprigs rosemary minced
- 3 garlic cloves minced
Instructions
- Mix yeast, honey, and warm water. Let bloom (5–10 min).
- Stir in flour and salt. Mix until rough dough forms.
- Coat with 2 tbsp olive oil. Cover and chill overnight.
- Next day, drizzle 2 tbsp more olive oil and deflate dough.
- Turn out and divide into 12 pieces.
- Place in oiled muffin tin. Let rise 2 hours.
- See full steps with tips & photos → https://p4pd.org/herbed-focaccia-muffins/
Notes
- These are best fresh but can be reheated in a toaster oven.
- Don’t skip the overnight chill—it develops flavor and texture.
- Try topping with thin onion slices or olives before baking for variation.