This Small Batch Focaccia Recipe is based on my very popular overnight no-knead focaccia. This recipe does take some time to prepare (mostly hands-off) but the final baked focaccia in a jumbo muffin tin will be worth the wait. The base needs just 5 ingredients that you probably have in your pantry right now!
If you’re looking for a more standard focaccia recipe, check out my other recipes: No Knead Focaccia Guide, Tomato Focaccia or my Cheddar Jalapeno Focaccia.
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Ingredients
The small batch recipe comes together with basic pantry staples. You will need:
- Flour: I like to use 100% white all-purpose flour (unbleached preferred). However, feel free to sub in some whole wheat flour (up to 25% of the total flour amount). You can also use bread flour. Check out my Whole Wheat Focaccia recipe if that’s more your style.
- Yeast: I like to use Instant yeast when making no knead bread, but active dry yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before making the dough. You can also use fresh yeast but do adjust the quantity. When using fresh yeast instead of dry, use double the amount by weight.
- Olive Oil: It wouldn’t be a focaccia without copious amounts of olive oil. You can reduce the amount slightly but keep in mind a traditional focaccia is supposed to be oily. Or try my butter croissant focaccia instead!
- Fresh Herbs: The choice is yours here. I am using rosemary in this basic recipe, but if you check out my other no-knead focaccia recipes you’ll see that I use other herbs as well.
- Coarse Salt: I like to use flakey salt (like Maldon sea salt or even Smoked Maldon salt). This adds flavor and extra crunch.
- Other ingredients: Feel free to experiment. Get inspiration from my other homemade focaccia recipes: fig onion cheddar focaccia, focaccia pizza and za'atar focaccia. Or try my other small-batch cherry tomato feta focaccia recipe.
Refer to the recipe card at the bottom of this page for a complete listing of ingredients and quantities.
How to Make this Homemade Small Batch Focaccia Muffins Recipe
The process is quite straightforward but as always I encourage you read through the steps first so there are no surprises later.
Step 1. Mix: To a large bowl, add the flour, salt, yeast, olive oil and room temperature water (Image 1). Mix with a wooden spoon until all the flour is hydrated (Image 2). The mix should be shaggy but not sloppy.
Step 2. Rise: Drizzle some olive oil over the surface of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight (Images 3-4).
Step 3. Deflate and portion. The next day, at least 1 hour before you want to bake the focaccia, take the bowl out of the fridge and uncover it. Using your hands or a dough scraper deflate the dough slightly and transfer the dough to a floured work surface. You may need to fold it over itself like a letter so that you get a neat rectangular piece of dough (Image 5). Divide the dough (Image 6).
Step 4. Tuck, roll, and place in the tin. Butter and then add 1-2 teaspoons of olive oil to each hole in your muffin tin. Lightly oil your hands. Take a piece of dough, carefully roll it, and tuck the edges in to form a loose ball. It doesn't have to be perfect. Place the formed dough balls in the muffin tin (Image 7). Cover the tray with a kitchen towel and set aside in a warm place for 1 hour.
Step 5. Dimple and dress. Preheat your oven. The dough should now have filled the muffin tin and inflated slightly. Drizzle more olive oil over the dough and start dimpling with your fingers. Add a pinch or two of flaky sea salt and the rosemary to each compartment. Press in (Image 8). Optional: At this point you can also add any other toppings you like.
Step 6. Bake. Bake in the preheated oven for 16-20 minutes, until golden brown (Image 9). Cool on a wire rack.
Focaccia Muffins Video Tutorial
Expert Tips
- Weigh your ingredients. I am a big proponent of weighing ingredients when baking. This is how you get the best results.
- Don’t hurry the process. Allow the dough to rise in the fridge for at least 18 hours and you’ll need 1-2 hours for the second rise. The timing will depend on the temperature in your kitchen and how active the dough is.
- This is a high-hydration dough. Focaccia dough high a higher ratio of water to flour than many other bread recipes. It's okay, it'll be sticky to handle. Oil your hands as you divide and form the dough into balls.
- Use a loaf pan instead. No jumbo muffin tin? No problem. Use standard muffin tins instead or use a loaf or pound cake pan. You can also use a small pan (like a quarter sheet pan or baking pan). A small cast iron skillet works too.
Recipe FAQs
This is the ultimate make-ahead recipe because you can prepare the focaccia dough and refrigerate it for up to 3 days. Just make sure that it is covered so that it does not dry out.
I like to store them in an airtight container or freezer bag on the counter for 2 days. For longer storage, freeze them for up to 6 months. Defrost and reheat in a toaster oven or air fryer. They will be just as good as freshly baked.
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Recipe Card
Small Batch Focaccia (Muffin Pan Recipe)
Equipment
- Jumbo Muffin Pan - Affiliate Link
- Kitchen Scale - Affiliate Link
Ingredients
For the Dough
- 2 cups All-purpose flour - 260 grams - Bread flour can also be used
- 1 teaspoon Kosher salt - 5 grams
- 1 teaspoon Instant yeast - 4 grams
- 1 tablespoon Extra virgin olive oil - 14 grams (Plus extra for drizzling)
- 1 cup Lukewarm water - 235 grams
- Extra olive oil for drizzling
For Baking and Garnish
- 1 teaspoon Butter - For greasing the muffin pan
- 2 tablespoon Extra virgin olive oil, divided - for greasing the muffin pan and for oiling the dough
- 1-2 tablespoon Fresh rosemary
- Flaky salt
Instructions
- Mix. To a medium bowl, add 2 cups All-purpose flour, 1 teaspoon Kosher salt, 1 teaspoon Instant yeast, 1 tablespoon Extra virgin olive oil and 1 cup Lukewarm water. Mix with a wooden spoon or fork until all the flour is hydrated. The mix should be shaggy but not sloppy.
- Rise. Drizzle some olive oil over the top of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight at least 18 hours.
- Deflate and portion. At least 1 hour before you want to bake the focaccia, take the bowl out of the fridge and uncover it. Using your hands or a dough scraper deflate the dough slightly and transfer the dough to a floured work surface. You may need to fold it over itself like a letter so that you get a neat rectangular piece of dough. Divide the dough into 6 pieces (if using a 6-hole muffin tin).
- Tuck, roll, and place in the tin. Butter and then add 1-2 teaspoons of olive oil to each hole in your muffin tin. Lightly oil your hands. Take a piece of dough, carefully roll it, and tuck the edges in to form a loose ball. It doesn't have to be perfect. Place the formed dough balls in the muffin tin. Cover the tray with a towel and set aside for 1 hour.
- Dimple and dress. Preheat your oven to 425F/220C. The dough should now have filled the muffin tin and inflated slightly. Drizzle more olive oil over the dough and start dimpling with your fingers. Add a pinch or two of flaky salt and the rosemary to each compartment. Press in. Optional: At this point you can also add any other toppings you like.
- Bake. Bake in the preheated oven for 16-20 minutes, until golden brown. Every oven is different, so your focaccia may need more time. Let the focaccia cool for 30 minutes before enjoying it.
Video
Notes
- Don’t rush the process. Allow the dough to rise in the fridge for at least 18 hours and you’ll need 1-2 hours for the second rise. The timing will depend on the temperature in your kitchen and how active the dough is. That being said, plan ahead!
- This recipe uses Instant yeast. But if you only have active dry yeast, you can bloom it in lukewarm water for 5 minutes before adding it to the dry ingredients.
- This recipe is tested with a jumbo-sized muffin tin. If you use a standard-size muffin tin, the bake time may be reduced by a few minutes. Keep an eye on the oven. You can also use a loaf pan, quarter sheet pan or other smaller baking dish.
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