Focaccia muffins - Frederikke Wærens
Save for later
Foodplanner Pinboard

Focaccia muffins

Focaccia muffins – Recipe for crispy and airy cold-proofed focaccia muffins with pesto, cheese and olives. The most delicious bread muffins, perfect as side bread. I’ve made them with pesto, grated mozzarella, and olives, but you can use your favorite toppings. You can also turn them into mini pizzas with tomato sauce, cheese, and toppings like pepperoni.

The dough itself is made without the use of a mixer. Instead of kneading the dough with a machine, the dough is folded a couple of times (see the video for how I fold the dough). This method results in an incredibly delicious and airy texture, making these focaccia muffins a delightful treat. It took me three attempts to get these focaccia muffins just right. First, I made the dough without cold proofing, and I quickly discovered that using cold proofed dough yields much better results. I also found out that regular paper muffin liners don’t work well as the dough tends to stick to them, even with plenty of olive oil. It’s best to use silicone muffin liners for these bread muffins. Enjoy the baking process and the result!

Focaccia muffins

Recipe for 6-8 persons
Prep 1 hr
Cook 20 mins
Total +12 hrs


Focaccia without a mixer


Focaccia without a mixer

Dissolve the yeast in the water and add the remaining ingredients to a large bowl. Quickly stir them together into a sticky mass. Cover the bowl with a damp cloth and let it sit on the kitchen counter for 15 minutes.

Fold the dough over itself (see the video). Cover the dough again and let it rest for another 15 minutes. Fold the dough again and let it rest for 10 minutes. Cover the dough with plastic wrap and place it in the refrigerator overnight.

Pour the dough onto a surface lightly greased with olive oil. Cut the dough into approximately 18 equal pieces.

Place silicone muffin liners inside a metal muffin tin. Add 1 tbsp. of olive oil to each liner, spread it around, and place a piece of dough in each liner. Let the dough rise for 1 hour.

Preheat the oven to 215°C (419°F) on convection mode.

Spread pesto, mozzarella, and olives over the dough. Gently press the toppings into the dough.

Bake the focaccia muffins for about 20 minutes. They should be golden and crispy.Allow the muffins to cool before serving. Enjoy your delicious focaccia muffins


Please write a comment

Write a comment