All of the flavors of my popular Focaccia Bread in a convenient, bite-sized muffin form! These Focaccia Muffins are crispy on the outside, soft and airy inside, and bursting with garlic, olive oil, and herbs. They’re perfect for weeknight dinners, holiday spreads, or served alongside soups and salads. If you love muffins, I also have cornbread muffins that are a family favorite.

Focaccia Muffins in a small black skillet on a wooden table from overhead.

Ingredients & Substitutions

Olive Oil: Olive oil is used both in the dough and to coat the muffin tin. It gives the muffins incredible flavor and helps create a golden, crisp exterior.
Seasonings: I used Italian seasoning, garlic, and salt for this recipe. They’re the perfect blend to bring out the classic focaccia flavor. Feel free to swap with fresh rosemary and thyme if you prefer a fresher taste.
Water: Be sure to warm your water to about 105° to 110°F. This activates the yeast and ensures the dough rises properly.
Yeast & Sugar: The yeast works with a small amount of sugar to get the dough light and airy. Instant yeast can be used instead of active dry yeast.
Flour: All-purpose flour is the base for these muffins. Bread flour can be used for slightly chewier muffins if you like.

Focaccia Muffins in a black pan on a wooden table from overhead.

FAQs

Can I make these ahead of time?

Yes! Shape and bake the muffins, then store them in an airtight container at room temperature for up to 2 days. Rewarm in a low oven before serving.

Can I make these gluten-free?

A gluten-free all-purpose blend can work, but the muffins will be slightly denser.

Can I add toppings?

Yes! Try coarse sea salt, rosemary sprigs, or grated Parmesan on top before baking.

Variations

Cheese Focaccia Muffins: Sprinkle shredded Parmesan, mozzarella, or a mix on top before baking for a cheesy twist. If this sounds good to you, I know you will love my Focaccia Cheesy Garlic Bread!
Herb-Forward: Swap the Italian seasoning for fresh rosemary, thyme, or sage for a more pronounced herbal flavor.
Olive or Sun-Dried Tomato: Fold in chopped olives or sun-dried tomatoes into the dough for a Mediterranean-inspired version.
Spicy Kick: Add a pinch of red pepper flakes to the seasoned oil for a subtle heat.
Mini Garlic Knots: Shape the dough into small knots instead of muffins, brush with oil, and bake for a fun variation.

Torn up Focaccia Muffin on a wooden table.

How To Store Focaccia Muffins

Room Temperature: Store cooled muffins in an airtight container for up to 2 days. This is the best way to keep them soft and tender. Rewarm in a low oven for a few minutes to revive the crisp edges.

Refrigerator: Refrigeration can dry out muffins faster, so I do not recommend it. But, if you need to store them for up to 4 days, wrap each muffin tightly in plastic wrap or foil, then place in an airtight container. Reheat in a low oven or microwave with a damp paper towel to restore softness.

Freezer: Cool completely, then wrap individually or place in a freezer-safe container for up to 2 months. Thaw at room temperature or warm in the oven before serving.

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Focaccia Muffins

Prep Time 15

Cook Time 11

Rising Time 1

Total Time 1 26

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Ingredients

▢ 1 cup warm water, 105°-110°F
▢ 2 tablespoons granulated sugar
▢ 1 teaspoon active dry yeast
▢ ⅓ cup (71 g) extra virgin olive oil
▢ 1 tablespoon Italian seasoning
▢ 2 teaspoons garlic, minced
▢ 1 teaspoon kosher salt, divided
▢ 2 ½ cups (312.5 g) all-purpose flour

Instructions

In a large bowl, combine the warm water, granulated sugar, and yeast. Stir gently to dissolve. Let sit for 5 minutes, or until the mixture becomes foamy.
In a small bowl, whisk together the olive oil, Italian seasoning, garlic, and ½ teaspoon of salt.
Pour half of the seasoned oil mixture (about 2 ½ tablespoons) into the yeast mixture. Stir to combine.
Add the flour to the wet ingredients and stir until a shaggy dough forms and all the flour is incorporated.
Transfer the dough to a lightly greased large bowl. Cover with a clean tea towel and let it rest in a warm spot for about 1 hour, or until doubled in size.
Preheat oven to 450°F.
Spoon about ½ teaspoon of the remaining oil mixture into each cup of a standard 12-cup muffin tin. Using a pastry brush, coat the bottom and sides of each cup with the oil mixture. Set aside any remaining oil mixture for brushing on top of the dough.
Once the dough has risen, divide it evenly among the muffin cups. Use your fingers to gently press the dough down and create small dimples in each.
Brush the tops of the dough with the remaining oil mixture and sprinkle with the remaining salt.
Bake for 11-14 minutes, or until the tops are golden brown and the bottoms are crisp.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm.