Name: Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 10 h 38 min
Cuisine: Italian
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; Basil pesto; Rosemary and salt; Cherry tomatoes, olives and oregano

Jump to Recipe· 4.8 from 27 reviews

If you’ve ever wished you could enjoy the warm, olive oil-kissed goodness of focaccia bread but wished it came in easy, individual portions, then this Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe is just what your kitchen needs. The no-knead method takes all the fuss out of bread-making, letting time and yeast do the work, while giving you moist, tender muffins that are perfect for snacking, entertaining, or pairing with your favorite meals.

What I love most about this recipe is how it delivers three totally different flavor experiences baked right into one batch. Whether you’re in the mood for herbaceous basil pesto, classic rosemary and salt, or the bright punch of cherry tomatoes and olives, these focaccia muffins fit the bill perfectly. Trust me, once you try this Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe, you’ll be reaching for it any time you want flavorful bread without the fuss.

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Why This Recipe Works

No-Knead Simplicity: The dough requires no kneading, making it super beginner-friendly and hands-off.
Overnight Proofing: Slow, cold fermentation develops deep flavor and a perfect airy texture.
Three Flavor Options: Offers variety with pesto, rosemary, and tomato-olive toppings, so everyone gets a favorite.
Easy Portion Control: Individual muffin-size breads make serving and sharing hassle-free.

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

Ingredients & Why They Work

The ingredient list is wonderfully simple, relying on pantry staples with a couple of fresh toppings to really shine. Each item plays its part in creating soft, golden focaccia muffins with just the right moisture and flavor balance.

All purpose flour: Provides enough structure while keeping the crumb tender and light. No need for bread flour here.
Salt: Essential for flavor and to strengthen gluten, improving texture.
Instant yeast: Speeds up the rise without needing proofing. If using active dry yeast, just a quick proofing step is needed.
Sugar: Fuels the yeast and helps with browning the crust beautifully.
Warm water: The right temperature wakes the yeast gently and starts fermentation.
Extra virgin olive oil: Adds richness and keeps the muffins moist; also helps create that signature golden crust.
Basil pesto: A punch of herbal, garlicky goodness perfect for those craving freshness.
Rosemary and salt: Classic earthy herb combo that’s simple but unforgettable.
Cherry tomatoes, olives, and oregano: Bright, savory toppings that bring Mediterranean vibes.

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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 often love to switch things up with the toppings based on what I have at home or the season. Feel free to customize these focaccia muffins however you like—you can’t really go wrong with olive oil and some salt! Making it your own is part of the fun.

Variation: My favorite twist is adding caramelized onions and shaved Parmesan on top—it’s a comforting upgrade that’s hard to resist.
Dietary: For a dairy-free or vegan option, simply skip cheese toppings and stick to herbs and veggies.
Seasonal changes: Swap out cherry tomatoes with roasted pumpkin or thin slices of zucchini when summer fades.
Spicy add-ons: Sprinkle a little chili flakes or add some chopped sun-dried tomatoes for a peppery kick.

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

Step 1: Mix the Dry Ingredients

Start by combining your flour and salt in a large mixing bowl. I like to whisk them together briefly to make sure the salt is evenly distributed—this avoids salty pockets later. It’s a simple step but key for an even flavor!

Step 2: Activate the Yeast

In a separate cup, stir the warm water with sugar and yeast. If you’re using instant yeast, you can add it straight in without waiting, but if you’re going active dry, be patient until you see bubbles or foam—this means the yeast is alive and ready. This little moment feels like magic every time for me.

Step 3: Combine & Stir the Dough

Slowly pour your yeast mixture into the flour while stirring gently. The dough will be sticky and a bit shaggy—don’t worry, that’s perfect. Mix just until all the flour is hydrated with no dry bits, but don’t overwork it; this no-knead method needs a light touch.

Step 4: Proof Overnight in the Fridge

Drizzle 1 tablespoon of olive oil on top of the dough, cover the bowl tightly with plastic wrap, and pop it in the fridge. The cold overnight rise (about 10–14 hours) develops flavor and makes the dough easier to manage. Walking away and letting time work its magic is one of the best parts!

Step 5: Divide Into Muffin Tins

The next day, your dough should look bubbly and have tripled in size. Grease a non-stick muffin tin liberally with oil—don’t skip the edges! Using an oiled measuring cup or ladle, scoop the sticky dough into even portions. It won’t be neat, but that’s okay. Cover the tin loosely and let the dough proof another hour at room temp to puff up nicely.

Step 6: Add Toppings & Bake

Preheat your oven to 425°F (220°C). Before baking, drizzle a little olive oil on top and dimple each muffin with your fingers—this helps the toppings sink in and gives classic focaccia texture. Sprinkle with salt, then press your choice of toppings firmly on so they bake in rather than fall off. Bake on the lower rack for 18–23 minutes until golden and beautifully risen.

Step 7: Cool and Serve

Once baked, carefully pop the muffins out onto a cooling rack. Sometimes a toothpick or knife helps loosen edges if they’re sticking, but with a good oiling this usually isn’t a problem. Enjoy them warm for the best experience, maybe with a little extra dipping oil on the side!

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

Use Room-Temp Ingredients: I always let my water cool to a mix of warm and boiling so the yeast has the perfect environment—it helps the rise without killing the yeast.
Don’t Skip the Oil in the Pan: Greasing your muffin tin well prevents sticking and helps muffins come out clean and golden.
Dimples Are Key: Pressing dimples into the dough before topping not only looks rustic but traps oil and toppings, making every bite flavorful.
Watch Your Oven: Baking times vary, so check visually for a golden crust and a springy, risen texture to avoid overbaking.

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 love to finish these focaccia muffins with an extra drizzle of good-quality olive oil and a sprinkle of flaky sea salt right out of the oven. Sometimes I toss on a little fresh basil or microgreens for color and that garden-fresh pop. It truly brings the flavors alive and adds a touch of elegance even for casual snacking.

Side Dishes

These muffins are fantastic alongside simple salads, a cheese board, or a bowl of herby soup. I especially like them with tomato basil soup or roasted vegetable dips because their light fluffiness balances heartier textures beautifully.

Creative Ways to Present

For special occasions, I’ve arranged these focaccia muffins on a wooden board with small bowls of dipping oils—think basil-infused or chili olive oils—and a scattering of herbs and olives around. It feels casual yet intentional, perfect for afternoon get-togethers or as part of an entertaining spread.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature for up to two days. The focaccia muffins stay soft, but if you notice any moisture, a quick reheat helps restore their fresh-baked charm.

Freezing

Freezing works wonderfully here! Once fully cooled, I wrap each muffin tightly in plastic wrap, then place them all in a freezer bag. When you’re ready to eat, thaw overnight in the fridge or on the counter for a few hours.

Reheating

My go-to method for reheating is popping the muffins into a 375°F oven for about 8-10 minutes—this crisps the edges and warms them through without drying out the crumb. You can also microwave for a quick fix, but the oven method is best for texture.

FAQs

Can I make these focaccia muffins without olive oil?

Olive oil is key to the authentic focaccia flavor and texture because it adds moisture and richness. However, if you don’t have olive oil on hand, you can substitute with any neutral oil like avocado or sunflower oil, but the taste will be slightly different.
Do I need to use instant yeast specifically?

No, you can use active dry yeast as well. Just mix it with warm water and sugar first and wait until it’s bubbly and foamy before mixing into the flour.
Can I make this recipe gluten-free?

This recipe relies on gluten to develop structure and texture, so it’s tricky to adapt directly. If you want gluten-free focaccia muffins, look for specialized gluten-free flours with xanthan gum and follow a recipe designed for gluten-free bread baking.
How can I tell when the muffins are done baking?

You want them to be golden brown on top and springy to the touch. The muffins should have risen well. If you tap the bottom of one carefully, it should sound hollow, signaling they’re baked through.

Final Thoughts

Making these Focaccia Muffins (Easy No-Knead with 3 Flavors) Recipe has quickly become one of my favorite weekend rituals. It’s one of those rare recipes that feels effortlessly delicious, so you get the joy of fresh homemade bread without hours in the kitchen. I can’t wait for you to try it and enjoy the flavors and ease as much as I do! Trust me, you’ll keep these muffins in your repertoire for all kinds of meals and gatherings.