Easy 4- Ingredient Focaccia Muffins
These easy 4-ingredient Rosemary Focaccia Muffins whip up fast from pre-made pizza dough. Golden brown with lightly crisp edges outside - fluffy inside. Perfect addition to any meal.
Servings: 8 muffins
Calories:
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
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
Let dough rise twice – in thebowl before cutting and again 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 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.
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.