|

Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe

BySarah
Jump to Recipe· 4.5 from 68 reviews

I can’t wait to share this Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe with you — it’s one of those magical little bites that make you feel like a pro baker without all the fuss. What I love most is how ridiculously simple it is to make, yet it tastes like you’ve spent hours kneading and fussing over dough. These muffins are perfect when you want fresh, fluffy bread but don’t have much time or energy to spare. Plus, having three different flavors means everyone can find their favorite — it’s like a little party in every batch!

This recipe really comes alive when you plan ahead; letting the dough rest overnight does wonders for the texture and flavor. Whether you’re prepping for a cozy brunch, a picnic, or just craving something fresh from the oven, these Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe will fit right in. Trust me, once you try them, you’ll want to make them again and again — they’ve quickly become my go-to bread snack when I’m short on hands-on time but want big-time deliciousness.

💛

Why This Recipe Works

  • No-Knead Magic: You skip the labor-intensive kneading, yet get soft, airy focaccia every time.
  • Multiple Flavors: Three distinct toppings mean there’s something for every tastebud, making it great for groups.
  • Overnight Proofing: Slow fermentation boosts flavor and texture without needing constant attention.
  • Perfect Portions: Baking in a muffin tin ensures evenly sized portions that bake uniformly and look charming on any table.
The image shows a black muffin tray with twelve small round breads, arranged in three rows and four columns. The first column has golden brown breads topped with small sprigs of rosemary, each bread rising slightly with a soft crust. The second column contains breads with white dough and several small whole black olives and halved red cherry tomatoes embedded in the tops, sprinkled with dried herbs. The third column features breads with a thick, textured green pesto spread on top that is browned in places and looks slightly crispy. The entire tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients list is refreshingly straightforward, which is part of why I keep coming back to this Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe. Each one plays a key role — no unnecessary fluff, just good basics working together to make magic happen. A quick shopping tip: invest in a good quality extra virgin olive oil because it really shines through in the final taste.

  • All purpose flour: The foundation of the dough — creates that tender, chewy crumb that’s essential for focaccia.
  • Salt: Balances the flavors and helps control yeast activity.
  • Instant yeast: Makes the dough rise beautifully without needing active dry yeast’s extra fuss.
  • Sugar: Feeds the yeast and adds a subtle hint of sweetness to round out flavors.
  • Warm water: Creates the perfect environment to activate the yeast for a good rise.
  • Extra virgin olive oil: Adds richness and moisture, plus that iconic focaccia flavor.
  • Basil pesto: A fresh, herbaceous topping that perks up the taste and adds vibrant color.
  • Rosemary and salt: Classic and fragrant, these elevate the focaccia with an earthy aroma.
  • Cherry tomatoes, olives, and oregano: Offer a Mediterranean flair full of savory bursts and tang.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe is — once you’ve nailed the basic dough, you can really play around. Personally, I swap in different herbs depending on the season, or sneak in some grated Parmesan for an extra cheesy punch. Don’t be shy about making it your own because the dough is so forgiving.

  • Variation: One time, I added caramelized onions on top of the rosemary and salt combo, and it totally upped the flavor game — rich, sweet, and herby all at once.
  • Dietary Swap: You can use whole wheat flour for a nuttier flavor, but be prepared for a denser texture.
  • Seasonal Twist: Try roasted garlic and sun-dried tomatoes in the fall for cozy, bold flavors.

Step-by-Step: How I Make Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe

Step 1: Mix and Rest the Dough Overnight

I start by combining the flour and salt in a large bowl — it’s simple but key to get an even mix before adding liquids. Then I mix the warm water with sugar and yeast separately; this wakes up the yeast without much fuss. Pouring that into the flour slowly while stirring makes sure you don’t get lumps or dry spots. After mixing it all until smooth, I drizzle the olive oil on top and pop a plastic wrap over the bowl, refrigerating it overnight. This long, cold rest lets the dough develop amazing flavor and texture with zero kneading needed.

Step 2: Portion and Proof the Muffins

The next day, your dough will look bubbly and a bit puffy — that’s the yeast working its magic! I brush my muffin tin with olive oil to keep the dough from sticking (this little step makes a huge difference). Don’t sweat about precision here; I use an oiled scoop to transfer the sticky dough into each muffin cup evenly. Then, I cover the tray with another tray placed on top to keep the dough moist and let it proof at room temp for about an hour — you’ll see the dough puff up nicely again.

Step 3: Top, Dimple, and Bake to Golden Perfection

Once the dough has risen again, I preheat the oven to 425℉ (220℃). Before baking, I drizzle olive oil over each muffin and use my oiled fingers to make those classic little dimples – this traps the oil and toppings, giving focaccia its signature texture. Sprinkle a little salt, add your chosen toppings (pesto, rosemary and salt, or cherry tomatoes with olives and oregano) and press them lightly into the dough so they don’t fall off in the oven. Bake on the bottom rack for 18-23 minutes — keep an eye out for that gorgeous golden color and puffy rise.

When done, I gently pop them out with a toothpick if needed and let them cool just a bit on a wire rack. These are best enjoyed warm, fresh out of the oven, ideally with a dip of olive oil or basil oil if you want a little extra indulgence.

💡

Pro Tips for Making Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe

  • Use Warm Water Wisely: Mixing 1 ½ cups room temperature water with ½ cup boiling water helps reach the ideal yeast-activating temperature—too hot and you’ll kill the yeast.
  • Oil Your Fingers: Before dimpling, lightly oil your fingers to prevent sticking and to create those perfect indentations effortlessly.
  • Don’t Rush the Rise: The overnight and 1-hour proofing stages are crucial for the fluffy texture and great flavor—be patient and your focaccia muffins will thank you.
  • Gentle Removal: If muffins stick, run a toothpick gently around edges instead of forcing them out to keep their pretty shape intact.

How to Serve Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe

A white plate on a white marbled surface holds seven muffins with different toppings. Three muffins have a golden brown top with small, thin green rosemary sprigs pressed into them. Two muffins have a golden top with scattered black olives and halved red cherry tomatoes, with some herbs sprinkled on them. Two other muffins have a darker, green herb-covered top, showing a textured crust. The muffins are round, fluffy, and baked to a light crisp on the outside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a sprinkle of flaky sea salt right after baking—it amps up that olive oil flavor beautifully. Sometimes I drizzle a little extra virgin olive oil mixed with fresh basil or garlic for a quick dipping sauce. Fresh herbs like thyme or rosemary sprinkled on top right before serving make the muffins look irresistible and smell amazing too.

Side Dishes

These focaccia muffins pair wonderfully with a fresh green salad dressed in lemon vinaigrette or alongside a hearty bowl of minestrone soup. For a Mediterranean vibe, I love serving them with marinated olives, roasted red peppers, or a spread of hummus and whipped feta. They’re also fantastic just with a small dish of olive oil and balsamic vinegar for dipping—simple and delicious.

Creative Ways to Present

For parties, I arrange the focaccia muffins on a rustic wooden board lined with parchment paper and add little bowls of the different toppings used for guests to taste and mix. Mini flags or herb sprigs stuck in each muffin add a cute, festive touch. I’ve even used them as sandwich buns for sliders—stuffed with mozzarella, basil, and tomato, they make an impressive bite-sized snack!

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover focaccia muffins in an airtight container at room temperature for up to two days. If I plan to keep them longer, I’ll refrigerate them, but they tend to dry out faster there — so it’s best to eat them fresh if you can!

Freezing

If I want to save some for later, I freeze fully cooled muffins in a zip-top bag, separated by parchment paper so they don’t stick together. When I’m ready, I take one or two out and thaw them at room temperature or pop them in the oven to reheat directly from frozen.

Reheating

Reheating focaccia muffins in a 350℉ oven for about 5-7 minutes crisps up the crust nicely and warms them through without drying them out. I avoid microwaves because they can make the texture rubbery or soggy, and the best way to enjoy that perfect chewy-crispy balance is fresh from the oven.

FAQs

  1. Can I use active dry yeast instead of instant yeast in this Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe?

    Yes, you can substitute active dry yeast, but you’ll need to bloom it first by mixing it with warm water and sugar until it becomes foamy before combining it with the flour. This extra step ensures the yeast is active and will help your dough rise properly.

  2. Why do I need to proof the dough overnight in the fridge?

    The overnight refrigeration slows down the yeast activity, allowing the dough to develop complex flavors and a better texture with minimal effort from you. This cold fermentation is what makes the focaccia fluffy and flavorful without any kneading.

  3. Can I make these muffins gluten-free?

    Gluten-free breads, especially focaccia, require special blends and different handling, so this exact recipe won’t work as-is. However, you might try adapting it with a gluten-free flour mix designed for yeast breads, but expect a different texture and some recipe tweaking.

  4. How do I prevent the muffins from sticking to the pan?

    Coating your muffin tin generously with olive oil is essential, including all the edges and corners. Using a non-stick pan helps, too. If you have stubborn muffins, carefully run a toothpick around the edges before trying to remove them.

  5. Can I add other toppings to the 3 flavors suggested?

    Absolutely! Feel free to experiment with your favorite herbs, cheeses, or vegetables. Just press toppings firmly into the dough so they adhere well during baking and don’t fall off.

Final Thoughts

Honestly, these Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe have become one of my all-time favorite quick bread recipes — they taste way fancier than they are to make. I love how the three toppings add variety and excitement with minimal extra effort, and how the no-knead dough lets me multitask while it ferments overnight. If you’re looking to impress your family or guests without sweating the prep, this is a recipe you’ll be so glad to have in your back pocket. Give it a try, and I promise you’ll be baking these delicious little focaccia muffins again and again.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 68 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Total Time: 10 hours 38 minutes
  • Yield: 12 muffins
  • Category: Snack
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

These easy no-knead focaccia muffins feature a fluffy, airy texture and are perfect for serving with a variety of toppings. Made with a simple dough that proofs overnight, these muffins come in three delicious flavors: basil pesto, rosemary and salt, and cherry tomatoes with olives and oregano. Ideal as a snack or accompaniment to meals, they bake to a golden color with a crisp exterior and soft inside.

Ingredients

Dough Ingredients

  • 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 water)
  • 3 tablespoons extra virgin olive oil

Toppings

  • Basil pesto
  • Rosemary and salt
  • Cherry tomatoes, olives and oregano

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt, stirring them together thoroughly to distribute the salt evenly.
  2. Activate Yeast: In a separate cup, mix warm water, sugar, and instant yeast. If using active dry yeast instead, wait for bubbles or foam to appear before continuing.
  3. Combine Dough: Slowly pour the yeast mixture into the flour bowl while stirring. Mix until all the ingredients are well incorporated and no dry flour remains at the bottom of the bowl.
  4. First Proof: Drizzle 1 tablespoon of olive oil over the top of the dough, then cover the bowl tightly with plastic wrap. Place the dough in the refrigerator to proof overnight for 10 to 14 hours.
  5. Prepare Muffin Tin: The next day, the dough should have tripled in size and become bubbly and jiggly. Brush a non-stick muffin tin liberally with olive oil, especially around the edges.
  6. Portion Dough: Using a measuring cup or ladle, distribute the sticky dough into the muffin tin cups evenly, though exact measurements are not critical.
  7. Second Proof: Cover the muffin tin with an elevated baking tray to avoid sticking and proof the dough in a warm place at room temperature for 1 hour until risen.
  8. Preheat Oven: Preheat your oven to 425℉ (220℃). Once dough has risen, drizzle with olive oil and dimple each muffin by pressing fingers into the dough to create indentations.
  9. Add Toppings: Sprinkle all muffins with salt, then add your chosen toppings, pressing them firmly into the dough so they adhere well during baking.
  10. Bake: Bake the muffins on the bottom rack of the oven for 23 minutes, or until they have risen fully and turned a golden color.
  11. Cool and Serve: Remove muffins from the oven and transfer them to a cooling rack. If they stick, use a toothpick around the edges to loosen. Serve hot, optionally with bread dipping oil or basil oil.

Notes

  • Ensure the water temperature is warm, not hot, to properly activate the yeast without killing it.
  • Overnight proofing in the fridge not only helps with flavor development but also creates a light, airy crumb.
  • You can substitute toppings according to preference, such as caramelized onions or different herbs.
  • Use extra olive oil if you want a richer crust and flavor.
  • This recipe works well with both instant yeast and active dry yeast; just allow extra time for proofing with active dry yeast.
  • Store leftovers in an airtight container for up to 2 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: 1 g
  • Sodium: 320 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1.5 g
  • Protein: 5 g
  • Cholesterol: 0 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star