Easy 4-ingredient Focaccia Muffins from pre-made pizza dough! Flavored with fresh herbs and a sprinkle of sea salt. Golden, lightly crispy edges, fluffy inside. The perfect addition to any meal!
Focaccia Muffins are a great side dish to almost anything you’re serving, are one of the easiest breads to make and require very little hands-on time. Personally I can’t even say no to fresh baked bread.
They’re a cross between traditional focaccia bread and a good dinner roll. Just four ingredients – fluffy inside, crisp on the bottom and full of fresh herbs. A sprinkle of flaky sea salt brings it all together!
Why I love this recipe:
One of the easiest and best tasting homemade breads – just 4 ingredients!
No kneading or special skills for these mini focaccias.
They deliver all the flavor of classic focaccia.
The perfect size homemade bread is just minutes away.
A welcome sight to any dinner table.
Ingredients needed to make these easy Focaccia Muffins:
- store-bought pizza dough ball
- olive oil
- flaky sea salt
- fresh rosemary sprigs
You’ll also need a 12-cup muffin tin.
How to make Focaccia Muffins:
Brush a little olive oil into a large bowl. Add dough, cover with a clean dish towel and leave in a warm place for 10 minutes (top of the stove while the oven preheats works great).
Add about a teaspoon of olive oil to each of the muffin cups, then use a pastry brush to light brush up the sides of each well.
Turn the dough onto a lightly oiled surface. Use a bench scraper, dough scraper or sharp knife to slice the dough in half.
Make 3 more slices to get 8 approximately equal pieces.
This is a sticky dough, so wet your hands with a little water or brush lightly with oil then form each section into a loose ball. Place the balls into the prepared pan. Cover with a clean dish towel and let it sit on the counter for another 10 minutes.
Remove the towel, drizzle a little olive oil over the top of each, then press fresh rosemary sprigs into them along with a sprinkle of flaky sea salt.
Dimple the top of the dough with your fingertips being sure to press all the way to the bottom of the well then transfer to the oven right away.
Bake 15-18 minutes or until golden brown and crispy edges.
Tips
Let dough rise twice – in a large bowl before cutting and a second time in the muffin tin.
Don’t sub nonstick spray for olive oil. The oil adds a TON of flavor!
Go DEEP when dimpling the dough. You want your fingers to go all the way to the bottom.
Go straight to the oven after dimpling the dough.
Flaky sea salt recommended – not coarse salt – there’s too much crunch to it.
What to Serve With Focaccia Muffins
These muffins are the perfect addition to the dinner table with any of these dishes – especially in cooler months.
- Soups: Tomato, Minestrone, Lasagna Soup or Stuffed Cabbage Soup
- Salad: Antipasto Salad
- Pasta dishes: Sausage Rigatoni, Tortellini with Italian Sausage
Subs and variations to classic focaccia:
Try different toppings, like:
- A sprinkle of parmesan cheese or cheddar cheese over the top of the muffins.
- Cherry tomatoes or sun dried tomatoes.
- Sliced olives.
- Thinly sliced shallots.
Storage:
Cool completely then store in an airtight container for a day. Need longer storage? Transfer to freezer bags – they’ll freeze well up to 2 months.
Ready to make this Focaccia Muffins recipe? Scroll down to the printable recipe card to grab the full recipe.
Enjoy!
Easy 4- Ingredient Focaccia Muffins
Equipment
- 12 count full size muffin tin
Ingredients
- 16 ounces store-bought pizza dough
- 1 teaspoon olive oil per muffin cup
- 2 teaspoons flaky sea salt not coarse salt – or to taste
- 4-6 sprigs fresh rosemary
Instructions
- Brush a little oilve oil into a large bowl. Add dough, cover with a clean dish towel and leave in a warm place for 10 minutes (top of the stove while the oven preheats works great).
- Add 1 teaspoon of olive oil to 8 of the muffin cups, then use a pastry brush to light brush up the sides of each well.
- Turn the dough onto a lightly oiled surface. Use a bench scraper or sharp knife to slice the dough in half. Make 3 more slices to get 8 approximately equal pieces.
- This dough is a little sticky, so either wet your hands with a little water or brush lightly with olive oil. Form each dough section into a loose ball. Place the balls into the prepared pan. Cover again with a clean dish towel and let it sit on the counter 10 minutes.
- Remove the towel, drizzle a little olive oil over the top of each, then press fresh rosemary sprigs into them along with a sprinkle of flaky sea salt.
- Dimple the top of the dough with your fingertips – be sure to press deep – to the bottom of the well several times, then transfer to the oven right away.
- Bake 15-18 minutes or until golden brown and crispy edges. Remove from the oven and serve right away.
Notes
Don’t sub nonstick spray for olive oil. The oil adds a TON of flavor!
Go DEEP when dimpling the dough. You want your fingers to go all the way to the bottom making several dimples in the dough.
Transfer straight to the oven after dimpling the dough.
Use flaky sea salt – not coarse salt. Coarse salt has too much crunch to it.