Mini Focaccia Muffins

Name: Easy Focaccia Muffins
Prep time: 1 h 45 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 10
Ingredients: 5 teaspoons olive oil, plus more for the pan and dipping; 1 pound pizza dough, or 1 recipe of Giada’s simple focaccia dough*; Olives, such as Bella di Cerignola Black Olives; Chopped dried rosemary, such as Fillippone; Sun-dried tomatoes, such as Fratepietro; 1/2 teaspoon flake salt, such as Maldon; More topping ideas: caramelized onions and provolone, bacon cheddar, roasted garlic, chocolate hazelnut spread, cinnamon and sugar; *Chef’s note: If using Giada’s simple focaccia dough, you will have enough dough to fill 12 muffin cups instead of 10.

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This appetizer couldn’t be easier to whip up, and the varieties you can create with it are endless. Starting with store-bought pizza dough makes whipping up a batch of these savory little muffins easy as can be.

What makes this recipe really fun is the opportunity to customize each one with different toppings. Whether you love olives, pesto, herbs and beyond, the options are endless, and it’s perfect for a gathering of people where tastes will vary. You can even invite guests to join in on topping their own muffins for an interactive culinary experience.

Easy Focaccia Muffins

Rated 5.0 stars by 1 users

Prep Time

105 minutes

Cook Time

20 minutes

Ingredients

For The Muffins:

5 teaspoons olive oil, plus more for the pan and dipping
1 pound pizza dough, or 1 recipe of Giada’s simple focaccia dough*

For The Toppings:

Olives, such as Bella di Cerignola Black Olives
Chopped dried rosemary, such as Fillippone

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Sun-dried tomatoes, such as Fratepietro

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1/2 teaspoon flake salt, such as Maldon
More topping ideas: caramelized onions and provolone, bacon cheddar, roasted garlic, chocolate hazelnut spread, cinnamon and sugar
*Chef’s note: If using Giada’s simple focaccia dough, you will have enough dough to fill 12 muffin cups instead of 10.

Instructions

Allow the pizza dough to come to room temperature for 30 minutes. If needed, lightly oil your hands to prevent sticking. Divide the dough into 10 1.5-ounce balls. Roll the dough balls on the counter, tucking any rough ends under the dough ball forming a loose ball. They do not have to be perfect. Oil a small, rimmed baking sheet with olive oil. Place the balls on the baking sheet, seam side down, and cover with plastic wrap. Allow to rise for another hour in a warm place to relax and double in size.
Preheat the oven to 425 degrees F. To a 12-cup muffin tin, add 1/2 teaspoon of oil to 10 of the cups. Set aside.
Once the dough has risen, transfer the dough balls into the oiled muffin tins placing the smooth side down first, then flipping them so the smooth side is up and oiled. Top with desired toppings such as chopped olives, chopped rosemary or thinly sliced red onion. Finish with a pinch of flake salt and press the toppings firmly into the dough, dimpling the top. Do this with conviction in order to prevent the too much rise and the toppings from falling off while baking. Bake until golden brown and puffed, about 20 minutes. Remove the focaccia to a wire rack to cool slightly before serving warm with more olive oil for dipping.