Focaccia muffins are soft, fluffy bread rolls baked in a muffin tin, with a golden olive oil crust, garlic, rosemary and flaky salt on top. They have the flavor of classic focaccia, but they are shaped into single portions that are easy to pull apart and share.

The dough is simple, uses only a handful of ingredients and has no eggs or dairy. The rolls need about two hours from start to finish, and most of that time is hands off rising.

Ingredients

Dough

3 1/2 cups (440 g) all purpose flour or bread flour

2 1/4 teaspoons (7 g) instant yeast
1 tablespoon granulated sugar
1 1/2 teaspoons fine salt
1 1/3 cups (320 ml) warm water, about 110 F (43 C)

3 tablespoons olive oil, plus extra for the bowl and the pan

Garlic rosemary topping

1/4 cup (60 ml) olive oil
3 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped, or 2 teaspoons dried
Flaky sea salt, to finish
Black pepper, optional

Why You’ll Love These Focaccia Muffins

They taste like focaccia, with a crisp olive oil crust and a soft, airy inside, in a portion that is easy to serve.
The dough needs no special equipment and only about 10 minutes of hands on work.
They contain no eggs and no dairy, so the recipe is vegan.

They work as a side for soup, pasta or salad, or as a snack on their own.

Ingredient Notes

Flour: All purpose flour makes soft rolls. Bread flour has more protein and makes them chewier and taller. Both work, but bread flour may need a few extra tablespoons of water. The dough should be soft and slightly sticky, and it should not feel stiff.

Yeast: Instant yeast can be mixed directly into the flour. If you only have active dry yeast, stir it into the warm water with the sugar and let it sit for 5 to 10 minutes until it looks foamy. If it does not foam, the yeast is no longer active and the rolls will not rise.

Water: The water should feel warm to the touch, not hot. Water above 120 F (49 C) can kill the yeast, and cold water slows the rise a lot. A kitchen thermometer takes the guesswork out.

Olive oil: Olive oil is the main flavor here, so use one that you like to taste. Oil in the dough keeps the crumb soft, oil in the pan gives the sides a crisp, fried crust and oil on top carries the garlic and rosemary. Do not reduce the oil in the pan, because it helps the rolls brown.

Garlic and rosemary: Fresh rosemary gives the best flavor. Chop it finely, because whole needles can feel sharp in the roll. Mince the garlic fine and mix it into the oil right before using. Garlic in oil can burn at high heat, so spoon it on after the rolls have risen and bake them on the middle rack.

Salt: Flaky sea salt on top adds a crunch and a clean salty finish. Fine salt does not give the same effect, so use less if that is all you have.

How to Make Focaccia Muffins

In a large bowl, whisk the flour, yeast, sugar and salt. Add the warm water and olive oil and stir with a wooden spoon or spatula until no dry flour remains. The dough will be soft and sticky. Knead it in the bowl with wet hands for 2 to 3 minutes, or in a stand mixer with the dough hook for 5 minutes.

Oil a clean bowl, place the dough in it and turn it once to coat it. Cover it and let it rise in a warm place for 60 to 75 minutes, until it doubles in size. This is the first step where a mistake ruins the rolls. If the dough does not double, the rolls will bake up dense, so let it rise longer in a cool kitchen.

Pour about 1 teaspoon of olive oil into each cup of a 12 cup muffin pan and brush it up the sides. Turn the risen dough onto a lightly oiled surface and gently press it into a rectangle. Divide it into 12 equal pieces. Press each piece into a flat round and fold the edges to the center to make a loose ball or knot, then place it seam side down in the cup.

Cover the pan and let the rolls rise for 30 to 40 minutes, until they are puffy and fill the cups. Heat the oven to 425 F (220 C) while they rise.

Mix 1/4 cup of olive oil with the garlic and rosemary. Press your fingertips into the top of each roll to make dimples, and spoon the garlic rosemary oil over them. The second step that matters is the second rise. Rolls that go into the oven before they puff up bake into dense, heavy rolls, so wait until they look airy.

Sprinkle the rolls with flaky salt and a little black pepper. Bake for 18 to 22 minutes, until deep golden brown on top and around the edges. Cool in the pan for 5 minutes, then lift the rolls out and serve them warm.

Tips for Success

Use plenty of olive oil in the pan. It fries the outside of the rolls and gives them a crisp base.
Wet your hands when handling the dough. A sticky dough makes soft rolls, and extra flour makes them dry.

Let the dough rise in a warm spot, such as the oven with only the light on, to speed it up.
Dimple the rolls with your fingertips just before baking. The dimples hold the oil and the herbs.
Take them out of the pan while still warm. They steam and soften if they sit in the tin too long.

Storage

Counter: Keep the cooled rolls in an airtight container for up to 2 days.

Fridge: Store them for up to 4 days. The crust softens, and they taste best after a few minutes in a hot oven.

Reheating: Warm the rolls in a 350 F (175 C) oven for 8 to 10 minutes to bring back the crisp crust.

Freezer: Freeze the baked rolls in a freezer bag for up to 3 months. Thaw them at room temperature and reheat in the oven.

FAQ

Are focaccia muffins vegan?

Yes. The dough uses water, flour, yeast, sugar, salt and olive oil, and the topping uses olive oil, garlic, rosemary and salt. There are no eggs, milk or butter.

Can I make the dough ahead of time?

Yes. After kneading, cover the dough and refrigerate it for up to 24 hours. Let it come to room temperature for an hour, divide it, shape the rolls and let them rise before baking.

Why are my rolls dense?

Dense rolls usually come from old yeast, water that was too hot or too cold, or not enough rising time. Check the yeast date, use a thermometer for the water and let both rises finish.

Can I use dried rosemary?

Yes. Use 2 teaspoons of dried rosemary in place of 2 tablespoons of fresh. Crush it between your fingers before adding it to the oil.

Can I add other toppings?

Yes. Cherry tomatoes, olives, sliced onion or other herbs such as thyme and oregano all work. Press them lightly into the dough before baking.