Easy Focaccia Muffins
These easy Focaccia Muffins have all the chewy, olive-oil rich goodness of classic focaccia, but baked in individual portions for easy serving. They’re made with store-bought pizza dough, but you’d never know it from the soft, fluffy texture, and golden, crisp edges. Each one is topped with a homemade garlic and herb oil that seeps into every nook and cranny, adding tons of flavor.
These semi-homemade Focaccia Muffins are proof that a few simple ingredients can go a long way. They’re a versatile side that works just as well for a cozy weeknight meal as they do on a holiday table. Serve them with roasted chicken, creamy soups, fresh salads, or with a hearty bowl of pasta. And the best part? No need to fuss with homemade dough!
If you’re into easy bread recipes like this one, you might also enjoy my Pull Apart Bread Rolls with Homemade Butter, Easy Sourdough Garlic Bread, and Cinnamon Roll Focaccia.
Why You’ll Love These Focaccia Muffins
- Easy to make- Thanks to store-bought pizza dough, there’s no need to mix, knead and wait for a full rise.
- Golden, crispy edges- Baking them in a muffin tin gives each one the perfect amount of crunch around the sides.
- Perfect for brunch or gatherings- Since they’re already portioned out, these are great for serving a group. No slicing, no mess, just grab and go.
- Amazing texture- You still get that golden, crisp crust, and soft, chewy center you’d expect from traditional focaccia.
- Garlic and herb oil- A simple blend of fresh herbs and garlic-infused oil takes these muffins to the next level.
- Make-ahead friendly- They’re just as good at room temperature, so you can bake them ahead of time and serve them later without worrying.
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Store-bought pizza dough- The ultimate shortcut! You can use regular or whole wheat pizza dough. I love using Trader Joe’s pizza dough for this recipe, it’s easy to work with and bakes up beautifully. They also sell an herb-infused version, which adds even more flavor.
- Olive oil- Use a good quality extra virgin olive oil if you can. It adds richness and that signature focaccia flavor.
- Garlic- Fresh is best for that bold garlic flavor. If you’re short on time, pre-minced garlic will work, just use a little less since they’re more concentrated.
- Fresh herbs- I use a blend of fresh herbs, including thyme, oregano, and rosemary. You can also use dried herbs too. Use about 1 teaspoon of each dried herb in place of the fresh.
- Flaky sea salt- Sprinkled on top before baking, it adds texture and a little burst of flavor.
Step By Step Instructions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
STEP 1: Let the dough come to room temperature. Lightly grease a bowl with olive oil and place the pizza dough inside. Then, cover and let it sit at room temperature for about an hour.
STEP 2: Make the garlic oil. Heat the olive oil in a small skillet over low heat. Add the sliced garlic and cook, stirring often, until it’s fragrant and just starting to turn brown, about 5 minutes. Remove the garlic with a slotted spoon, then stir in the fresh chopped herbs. Let the oil cool.
STEP 3: Prep the muffin tin. Pour 1 teaspoon of olive oil into each cup of a standard muffin pan. Then, gently shape each dough portion into a ball and place it in the oil cups.
STEP 4: Let the dough rise. Cover the muffin pan with a clean kitchen towel and set it in a warm spot. Let the dough rise for 30-45 minutes, until lightly puffed.
STEP 5: Divide the dough. Once the dough is soft and pliable, use a bench scraper or sharp knife to cut it into even portions. Each of my dough balls weighed about 2 oz. Try to avoid overworking the dough so it stays light and airy.
STEP 6: Preheat oven to 400℉. While the oven preheats, spoon a generous amount of the garlic and herb oil over each dough ball. Use the entire batch of infused oil.
STEP 7: Dimple the dough. Use two fingers to gently press into the top of each dough ball, creating those classic focaccia dimples. Then, sprinkle with flaky sea salt.
STEP 8: Bake. Place the muffin tin into the oven and bake for 14-16 minutes, or until the tops are golden brown and the bottoms are crisp.
Expert Baking Tips
- Use a kitchen scale for even portions. If you want consistently sized muffins that bake evenly, weighing the dough pieces can help. Aim for about 2 ounces per muffin.
- Olive oil is your best friend here. Grease the muffin tin well, drizzle some on top of each muffin before baking, and let the dough soak it up. That’s how you get that beautiful golden crust.
- Let them cool slightly before removing. Letting the muffins rest in the pan for 5-10 minutes after baking helps them firm up and release more easily without tearing.
- Finish with a drizzle after baking. For an extra pop of flavor and a pretty sheen, brush a little more olive oil over the muffins right after they come out of the oven.
- Serve with dipping sauces. These muffins are perfect for dipping! Pair them with marinara, balsamic vinegar, pesto, or even a whipped ricotta for a fun appetizer-style presentation.
Frequently Asked Questions
Absolutely! You can bake them several hours ahead and reheat them in a 350℉ oven for 5-7 minutes until warm and crisp again.
Definitely! Try sprinkling shredded Parmesan, Asiago, or even a little mozzarella on top before baking.
For 16 muffins, aim for about 2 ounces per dough ball. Using a kitchen scale is the best way to portion the dough so all the muffins bake evenly.
Yes, dimpling creates those little pockets for the oil and toppings to seep into. Don’t skip this step!
They probably needed more oil. Be generous when greasing the muffin tin, and don’t be afraid to drizzle a generous amount of garlic and herb oil on top. Also, allow the muffins to rest inside the pan for 5-10 minutes, this helps them set and makes them easier to remove.
Storing and Freezing
Once your Focaccia Muffins have cooled to room temperature, store them in an airtight container or resealable bag. They’ll stay fresh for up to 2 days at room temperature.
The best way to reheat them is in the oven or toaster oven. Preheat to 350℉, then bake the muffins for about 5-8 minutes, or until they’re warmed through and the edges get crispy again.
Freezing
To freeze, allow the muffins to cool completely, then wrap them individually in plastic wrap, and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months.
Flavor Variations
- Sun-dried tomato and olive- For a mediterranean twist, add chopped sun-dried tomatoes and Kalamata olives.
- Cheesy garlic- If you’re a cheese lover, this one’s for you! Sprinkle parmesan or mozzarella on top. Then drizzle with garlic oil before baking.
- Jalapeno and cheddar- For some heat, add chopped fresh jalapenos and shredded cheddar cheese. This version adds a spicy kick and melty cheese, making these muffins the perfect side to a chili or BBQ meal.
- Sweet cinnamon and sugar- For a sweet spin on focaccia, sprinkle cinnamon and sugar over the top before baking. These could make for a delicious breakfast treat or dessert option.
Recipe Serving Suggestions
These muffins are perfect alongside a cozy bowl of soup, a crisp salad, or your favorite pasta dish. They also make a great addition to a brunch spread or a simple snack with olive oil and balsamic vinegar. Here a few easy ways to serve them up.
Did You Make This Recipe
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Easy Focaccia Muffins
Ingredients
Focaccia Muffins
- 2 lbs store-bought pizza dough, brought to room temperature
- extra-virgin olive oil , 1 teaspoon per muffin cup
- flaky sea salt, to sprinkle on top
Garlic and Herb Oil
- 1/3 cup extra-virgin olive oil
- 5 cloves fresh garlic, sliced
- 1 tsp fresh oregano, chopped
- 2 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
Instructions
- Let the dough come to room temperature. Lightly grease a bowl with olive oil and place the pizza dough inside. Then, cover and let it sit at room temperature for about an hour. This helps relax the gluten and makes the dough easier to handle.
- Divide the dough. Once the dough is soft and pliable, use a bench scraper or sharp knife to cut it into even portions. Each of my dough balls weighed about 2 oz. Try to avoid overworking the dough so it stays light and airy.
- Prep the muffin tin. Pour 1 teaspoon of olive oil into each cup of a standard muffin pan. Use a pastry brush to brush the sides. Then, gently shape each dough portion into a ball and place it in the oil cups. Handle the dough gently and try not to press out any air bubbles.
- Let the dough rise. Cover the muffin pan with a clean kitchen towel and set it in a warm spot. Let the dough rise for 30-45 minutes, until lightly puffed.
- Make the garlic oil. Heat the olive oil in a small skillet over low heat. Add the sliced garlic and cook, stirring often, until it's fragrant and just starting to turn brown, about 5 minutes. Remove the garlic with a slotted spoon, then stir in the fresh chopped herbs. Let the oil cool.
- Preheat oven to 400℉. While the oven preheats, spoon a generous amount of the garlic and herb oil over each dough ball. Use the entire batch of infused oil. It might look like a lot, but the dough soaks it up as it bakes.
- Dimple the dough. Use two fingers to gently press into the top of each dough ball, creating those classic focaccia dimples. This helps the garlic oil soak into the dough. Then, sprinkle with flaky sea salt.
- Bake. Place the muffin tin into the oven and bake for 14-16 minutes, or until the tops are golden brown and the bottoms are crisp.