These no-knead rosemary and garlic focaccia muffins rise in the fridge overnight for a deep flavor, then bake in just 20 minutes. Crispy on the outside, fluffy on the inside, no fancy tools, and delicious alongside soup or a charcuterie board.
I Put Focaccia Dough in a Muffin Tin and Now I Can't Go Back
In my house, my family knows I always get first dibs on the crispy edges of a focaccia loaf. Those edges glistening in olive oil call my name every time, which is exactly why I created my focaccia muffins recipe, to get a little crispy edge in every bite. Honestly, the extra couple minutes it takes to divide the dough in a muffin tin is worth it for that alone.
I based this recipe on my no-knead classic focaccia which is a high-hydration dough, so these muffins stay nice and soft after several days. But the dough tends to stick to the pan if it isn't well greased, so I drizzle about a teaspoon of olive oil in each muffin well and use my fingers to spread it on the bottom & up the sides. Trust me, it adds such an elevated flavor compared to cooking spray.
I recommend using fresh rosemary here, since dried rosemary will burn and turn bitter. In testing, I found that garlic powder mixed into the dough itself adds plenty of flavor without risking raw garlic burning on top. And while these lean savory and are great topped with soft, tangy cheese, sliced olives or caramelized onions, I love them just as much with jam and honey on top. Fair warning, it's way too easy to eat an entire batch straight from the cooling rack!
Let's Bake Focaccia Muffins Together
Baker's Schedule
I like being able to plan out my timing on slow, cold-rise breads, so here's the timing I follow:
Evening: I mix the dough & let it sit out while I get ready for bed, then pop it in the fridge at the end of my day.
Next Morning: After breakfast, I divide the dough into a muffin tin & let it proof.
Early Afternoon: I bake the batch in time to sneak one before serving them at dinner.
Testing Tips for Muffin Tin Focaccia
- Don't skip activating the yeast. That quick 10 minutes ensures the yeast is active (not expired or dead) so you don't have to find that out hours later when the dough didn't rise.
- Avoid soggy muffins by removing the muffins from the tin within a few minutes after coming out of the oven & let them cool on a wire cooling rack. If they sit too long in the muffin tin, the steam will cause them to lose their crisp crust.
Garlic Rosemary Focaccia Muffins (No-Knead)
developed & tested by:
Equipment
Ingredients
- 2¼ teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 1¾ cups warm water (between 105-115°F or 40-46°C)
- 2 tablespoons olive oil
- 4 cups all purpose flour
- 1½ teaspoons salt (use fine sea salt or table salt)
- 2 teaspoons garlic powder
Topping
- 2 Tablespoons olive oil, divided
- 1 Tablespoon fresh rosemary
- flaky sea salt
Instructions
Day One - Mix and Ferment the Dough
- In a large mixing bowl, whisk the yeast, sugar, and warm water. Set aside for 10 minutes, until it's foamy on top. If it's not foamy, your yeast might be expired.
- Add the olive oil and stir it into the foamy yeast mixture.
- Add the flour, salt, and garlic powder on top, and mix with a large wooden spoon or silicone spatula until it forms a wet, sticky dough.
- Cover the mixing bowl tightly with plastic wrap (to retain moisture so it doesn't dry out) and let it rise at room temperature for 2 hours (to jump start fermentation).
- Transfer the bowl to the fridge for 12-18 hours (for slow, cold fermentation).
Day Two - Proof and Bake the Muffins
- Generously grease a standard muffin tin with olive oil or cooking spray.
- Divide the dough into the muffin tin by spooning it into each muffin well evenly.
- Place the muffin tin in a large plastic bag like a trash bag puffed up with air so the dough doesn't stick to it. Let it rise at room temperature for 2 hours, or until it's puffed up.
- Preheat the oven to 425°F (220°C).
- Lightly coat your fingers in olive oil (don't skip this, or else the dough will stick all over your fingers.) Use your fingers to press dimples into the dough, pressing about halfway to the bottom of the muffin tin, all over the surface of the dough.
- Drizzle ½ teaspoon of olive oil over each muffin. Then sprinkle chopped fresh rosemary and flaky sea salt on top.
- Bake for 18-22 minutes on the center rack, or until the focaccia muffins are golden brown and puffed up. Immediately transfer the muffins to a wire cooling rack and cool for at least 15 minutes before serving.
Notes
- Rise and Proof: Be sure to cover your bowl tightly with plastic wrap, to avoid it drying out in the fridge overnight, which can diminish its ability to rise. Then I put the whole muffin tray in a plastic trash bag to retain moisture while it proofs, since I've had plastic wrap and a towel stick to the dough when I tested those to cover it.
Nutrition
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