Description
This easy no-knead focaccia muffins recipe yields 12 flavorful muffins with three topping variations: basil pesto, rosemary and salt, and cherry tomatoes with olives and oregano. Perfect as a snack or appetizer, these airy, golden focaccia muffins require minimal effort with an overnight proofing and simple baking.
Ingredients
Scale
Dough
- 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
Toppings
- Basil pesto
- Rosemary and salt
- Cherry tomatoes, olives, and oregano
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt and stir well to mix evenly.
- Activate Yeast: In a separate cup, mix warm water, sugar, and instant yeast. If using active dry yeast, wait until bubbles or foam appear before proceeding.
- Combine Dough: Slowly pour the yeast mixture into the flour mixture while stirring to combine thoroughly until no dry flour remains.
- First Proof: Drizzle 1 tablespoon olive oil over the dough surface, cover the bowl with plastic wrap, and refrigerate overnight for 10 to 14 hours to proof. The dough should triple in size and become bubbly and jiggly.
- Prepare Muffin Tin: Brush a non-stick muffin tin thoroughly with olive oil around all edges and cups.
- Portion Dough: Using a measuring cup or ladle, distribute the sticky dough evenly into the muffin tin cups. Exact portions are not necessary, but aim for even distribution.
- Second Proof: Cover the muffin tin with an elevated baking tray to avoid sticking and proof at room temperature in a warm place for 1 hour.
- Preheat Oven: Preheat the oven to 425°F (220°C) before baking.
- Dimple Dough & Add Toppings: Once risen, drizzle remaining olive oil over muffins, then use oiled fingers to press dimples into the dough. Sprinkle with salt, and add your chosen toppings, pressing them firmly so they adhere during baking.
- Bake: Place the muffin tin on the bottom rack of the oven and bake for 23 minutes until muffins are golden and risen.
- Cool & Serve: Remove muffins from oven, carefully pop them out with a toothpick if needed, and place on a cooling rack. Serve warm with optional dipping oils like basil oil.
Notes
- The nutritional information does not include toppings; toppings may alter calories and sodium levels.
- If active dry yeast is used instead of instant yeast, be sure to proof the yeast with sugar and warm water before mixing with flour.
- For easier handling, oil your hands and utensils when portioning the sticky dough.
- Using an elevated baking tray to cover the muffins during second proof prevents sticking and maintains dough moisture.
- Adjust baking time as needed depending on oven strength; watch for a golden color as an indicator of doneness.
- Serve freshly baked focaccia muffins warm for best texture and flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
