Name: Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 10 h 38 min
Cuisine: Italian
Ingredients: 1.1 lb all purpose flour; 2 teaspoons salt; 2 teaspoons instant yeast; 1 teaspoon sugar; 2 cups warm water (1 ½ cups room temperature, ½ cup boiling); 3 tablespoons extra virgin olive oil; Basil pesto; Rosemary and salt; Cherry tomatoes, olives, and oregano

Jump to Recipe· 4.8 from 29 reviews

There’s something so comforting about focaccia, isn’t there? Now imagine that same fluffy, olive-oil-kissed bread in convenient little muffin portions that you can grab and enjoy anytime. That’s exactly why I adore this Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe — it’s fuss-free, flavorful, and perfect whether you’re hosting a weekend brunch or just craving a cozy snack.

What’s really special about this recipe is how it combines ease and versatility. You don’t have to knead or stress over fancy techniques, and with three different flavor options—basil pesto, rosemary and salt, or cherry tomatoes and olives—you can switch things up depending on your mood. Trust me, once you try these, they’ll quickly become a go-to in your baking repertoire.

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Why This Recipe Works

No Kneading Required: This recipe skips the laborious kneading step, making it beginner-friendly and perfect for busy days.
Overnight Proofing: Letting the dough rest in the fridge enriches flavor and improves texture without extra effort.
Three Flavor Options: Offering variety easily satisfies diverse tastebuds and keeps me coming back to try them all.
Perfect Portion Control: Muffin tin baking means individual servings that are great for snacking or sharing.

The image shows a black muffin tray with twelve small round breads, arranged in three rows and four columns. The first column has golden brown breads topped with small sprigs of rosemary, each bread rising slightly with a soft crust. The second column contains breads with white dough and several small whole black olives and halved red cherry tomatoes embedded in the tops, sprinkled with dried herbs. The third column features breads with a thick, textured green pesto spread on top that is browned in places and looks slightly crispy. The entire tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient plays a simple yet important role to create soft, airy focaccia muffins with that classic crispy olive oil crust. Plus, these basics are probably already in your pantry, so no need for extra shopping trips.

All purpose flour: The backbone of these muffins, it creates enough gluten to hold the airy texture without being too chewy.
Salt: Enhances flavor and balances the yeast’s sweetness.
Instant yeast: Makes the fermentation process quicker and more predictable, especially helpful for no-knead dough.
Sugar: Feeds the yeast for a healthier rise and just a hint of sweetness.
Warm water (combination of room temp and boiling): Activates the yeast perfectly; this mix keeps the dough warm but not overheated.
Extra virgin olive oil: Adds moisture, rich flavor, and helps create that iconic focaccia crust.
Basil pesto, rosemary and salt, cherry tomatoes and olives: These toppings bring freshness, earthiness, and bursts of Mediterranean flavor to each muffin.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the fun things I love about this Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe is how easy it is to customize. I encourage you to get creative: add your favorite herbs, swap toppings, or turn it into a savory breakfast muffin. It’s all about making the recipe your own.

Add cheese: I sometimes sprinkle grated Parmesan or mozzarella on top before baking for an extra melty, savory finish.
Use gluten-free flour blend: I switched once for a friend, and it worked well with just a bit more water for hydration.
Seasonal veggies: Roasted bell peppers or caramelized onions are fantastic toppings that add a punch of flavor.
Spicy kick: Try a dusting of chili flakes or some sliced jalapeño for those who like it hot.

Step-by-Step: How I Make Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe

Step 1: Mixing the Dough

Start by combining your flour and salt in a large bowl, stirring together so everything is evenly distributed. In a separate cup, mix your warm water with sugar and yeast—if you’re using active dry yeast, wait until you see some foam or bubbles to know it’s alive. Pour the liquid gradually into the flour while stirring gently; your goal is a sticky, shaggy dough without any dry patches at the bottom. No kneading here, just mix until combined.

Step 2: Overnight Proofing

Drizzle the dough with about a tablespoon of olive oil, cover your bowl tightly with plastic wrap, and pop it in the fridge for 10 to 14 hours. This slow, cold rise is where the magic happens — flavors deepen, and the texture turns beautifully light and airy. When I first started making this recipe, I was amazed at how much better the dough tasted after this overnight rest.

Step 3: Portion and Proof Again

After the long fridge rest, you’ll notice your dough has tripled in size and has lovely bubbles. Brush your muffin tin generously with olive oil using a measuring cup or ladle to coat the insides and edges so the muffins don’t stick. Dollop portions of the sticky dough evenly into each muffin cup — it’s sticky, so oiling your fingers really helps. Cover the tin with a clean baking tray to keep the dough warm and let it proof at room temperature for about 1 hour until puffy and risen.

Step 4: Add Toppings and Bake

Turn your oven on to preheat at 425°F (220°C). Once the dough has risen, give the tops a generous olive oil drizzle and gently dimple the dough with oiled fingers, pressing down to create those classic focaccia pockets. Sprinkle salt evenly, and then pile on your favorite toppings, pressing them into the dough so they stick during baking. Slide your muffin tin onto the lower rack and bake for 18 to 23 minutes, watching for golden, risen muffins.

Step 5: Cool and Enjoy

Once baked, carefully pop the muffins out onto a cooling rack—sometimes a little help with a toothpick around the edges is needed. I love enjoying these when they’re warm, dipping them into extra virgin olive oil or basil oil for an added burst of flavor. These muffins really shine fresh from the oven, but you’ll find they stay tender and delicious for a day or two.

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Pro Tips for Making Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe

Don’t Overproof: Keep an eye on the second rise to avoid overproofing; dough should be puffed but springy.
Use Oiled Fingers: When dimpling and pressing toppings, oil your fingers to prevent sticking and tearing.
Room Temperature Water for Yeast Mix: Mix half room temp water with half boiling water for the perfect yeast activation temperature.
Gently Remove Muffins: If stuck, run a toothpick around edges before popping out to prevent tearing.

How to Serve Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe

A white plate on a white marbled surface holds seven muffins with different toppings. Three muffins have a golden brown top with small, thin green rosemary sprigs pressed into them. Two muffins have a golden top with scattered black olives and halved red cherry tomatoes, with some herbs sprinkled on them. Two other muffins have a darker, green herb-covered top, showing a textured crust. The muffins are round, fluffy, and baked to a light crisp on the outside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnish is a simple sprinkle of flaky sea salt right before baking—it adds that perfect burst of savory crunch. Fresh basil leaves or a light drizzle of herb-infused olive oil right before serving elevate the flavor beautifully, especially on the pesto-topped muffins. A grind of black pepper can also add a subtle warmth that you’ll notice immediately.

Side Dishes

I love pairing these muffins with a vibrant green salad or a big bowl of hearty minestrone soup. They also go wonderfully alongside a charcuterie board filled with cheeses, olives, and cured meats—perfect for casual entertaining. And of course, dipping them in a simple balsamic olive oil mix is always a winner!

Creative Ways to Present

For special occasions, I’ve arranged these focaccia muffins on a wooden board surrounded by small bowls of dipping oil, olives, and fresh herb sprigs—that visual spread makes for a beautiful centerpiece. Another fun idea is to present the three flavors grouped separately in mini baskets, letting guests choose their favorites while adding a colorful touch to your table.

Make Ahead and Storage

Storing Leftovers

I store leftover focaccia muffins in an airtight container at room temperature, and they stay soft and enjoyable for up to two days. If I’m planning to eat them later, I add a paper towel inside the container to absorb any moisture and prevent sogginess.

Freezing

Freezing these muffins works great! I let them cool completely, then wrap each muffin individually in plastic wrap before placing them in a freezer-safe bag. When I want to enjoy one, I just thaw it at room temperature or pop it in the oven for a few minutes.

Reheating

To reheat, I like to use a toaster oven or regular oven at about 350°F (175°C) for 5 to 7 minutes—this crisps the edges without drying the interior. Avoid microwaving unless in a pinch, as it can make the muffins rubbery.

FAQs

Can I make the dough without overnight proofing?

While you can let the dough rise at room temperature for a few hours instead, I highly recommend the overnight fridge proofing. It really enhances the flavor and texture. If in a hurry, try a 2-3 hour rise at room temp, but expect less depth in taste.
What if my dough is too sticky to handle?

This dough should be sticky—don’t add extra flour! Instead, lightly oil your hands and utensils to make handling easier and prevent sticking. Using a buttered spoon or ladle helps when portioning into the muffin tin.
Can I substitute toppings?

Absolutely! This recipe is very flexible. Feel free to experiment with different herbs, cheeses, or veggies depending on your preference and what’s in season. Just press toppings firmly into the dough before baking.
How do I know when the muffins are done baking?

Look for a golden brown color on top and risen muffins that spring back lightly when pressed. Baking times may vary with different ovens, so start checking around 18 minutes and adjust as needed.

Final Thoughts

This Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe has truly become a favorite in my kitchen, not just for how easy it is, but for the way it brings that comforting, homemade bread vibe in a perfectly portioned, shareable format. I love how it takes the stress out of bread baking and allows you to enjoy fresh, warm focaccia with minimal fuss. Give it a try—you’ll enjoy the process as much as the delicious results, trust me!