Focaccia, but in a muffin pan?
Focaccia, but in a muffin pan? is a medium Italian recipe that serves 12. 150 calories per serving. Recipe by Iski Bakery on YouTube.
Prep: 1 hr 50 min | Cook: 20 min | Total: 2 hrs 25 min
Cost: $3.30 total, $0.28 per serving
Ingredients
- 250 g Bread Flour (high‑protein flour for better gluten development)
- 150 ml Warm Water (around 38‑40°C, helps activate yeast)
- 5 g Active Dry Yeast (1 tsp, proofed in warm water)
- 30 ml Olive Oil (extra‑virgin, plus extra for greasing tin)
- 5 g Salt (1 tsp fine sea salt)
- 5 g Sugar (1 tsp, feeds the yeast)
- 1 tbsp Fresh Rosemary (finely chopped)
- 6 pcs Cherry Tomatoes (halved, for topping)
- 6 pcs Kalamata Olives (pitted and sliced, for topping)
- 1 tsp Coarse Sea Salt (sprinkled on top for crunch)
Instructions
Proof the Yeast
In a small cup, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5‑10 minutes until frothy.
Time: PT10M
Mix the Dough
In a large mixing bowl, whisk together bread flour and salt. Make a well, pour in the yeast mixture and 30 ml olive oil. Stir until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic.
Time: PT10M
First Rise (Bulk Fermentation)
Place the dough back into the bowl, coat lightly with olive oil, cover with a damp cloth, and let rise in a warm spot until doubled, about 1 hour.
Time: PT1H
Shape and Fill Muffin Tin
Punch down the risen dough, divide into 12 equal pieces (≈30 g each). Grease the muffin tin with olive oil, then press each piece into a cup, spreading gently to fill the cavity about ¾ full.
Time: PT15M
Second Rise (Proof in Tin)
Cover the filled tin loosely with plastic wrap and let the dough rise for 30 minutes, or until the tops are puffed and nearly doubled.
Time: PT30M
Add Toppings
Brush the tops lightly with olive oil, then scatter chopped rosemary, halved cherry tomatoes, sliced olives, and a pinch of coarse sea salt on each muffin.
Time: PT5M
Bake
Preheat the oven to 200°C (392°F). Bake the muffins for 18‑20 minutes, until golden brown and the tops are crisp.
Time: PT20M
Temperature: 200°C
Cool
Remove the tin from the oven, let the muffins sit for 5 minutes, then transfer them to a cooling rack to cool completely.
Time: PT10M
Nutrition Facts
- Calories
- 150
- Protein
- 4 g
- Carbohydrates
- 22 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Wheat (gluten), Olives (rare allergy)
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (use 1 cup + 2 tbsp extra)
- Instead of Active Dry Yeast: Instant Yeast (use 1 tsp)
- Instead of Olive Oil: Canola Oil (for greasing only)
- Instead of Salt: Kosher Salt (use 1½ tsp)
- Instead of Sugar: Honey (use 1 tsp)
- Instead of Fresh Rosemary: Dried Rosemary (½ tsp)
- Instead of Cherry Tomatoes: Sun‑dried Tomatoes (chopped)
- Instead of Kalamata Olives: Black Olives
- Instead of Coarse Sea Salt: Flaky Salt
Equipment Needed
- Large Mixing Bowl
- Whisk or Wooden Spoon
- Measuring Cups & Spoons
- Muffin Tin
- Parchment Paper (optional)
- Pastry Brush (optional)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Proof the yeast until frothy.
- Knead the dough to develop gluten.
- First rise until the dough doubles in size.
- Do not over‑fill muffin cups; dough will puff dramatically.
- Second rise in the tin for a fluffy interior.
- Bake at 200°C until golden and crisp.
Chef Tips from the Video
- For extra flavor, drizzle a little infused olive oil (garlic‑rosemary) over the tops before baking.
- Use a mixture of whole‑grain and bread flour for a nuttier crumb.
- Brush the baked muffins with melted butter while still warm for a richer taste.
Troubleshooting
Muffins did not rise much and are dense.
Check that the yeast is fresh and that the water temperature was not too hot or cold. Allow a longer first rise in a warmer spot.
Muffins spread too much and lose shape.
Do not over‑fill the cups and keep the dough chilled for 10 minutes before pressing into the tin.
Crust is too hard or burnt.
Reduce oven temperature to 190°C or tent the muffins with foil after 12 minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped for up to 1 month; reheat in oven.
Room temperature: Best eaten the same day; can stay fresh for 6‑8 hours.
Make-Ahead Tips
- Prepare the dough a day ahead, refrigerate after the first rise, then shape and bake the next morning.
- Baked muffins freeze well; reheat in a 180°C oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a flatbread baked on hot stones. Over centuries it became a staple of Ligurian cuisine, often flavored with olive oil, herbs, and sea salt, and is now enjoyed across Italy in many regional variations.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is thin, olive‑oil‑rich, and topped with rosemary. In Puglia, it may be topped with tomatoes and olives, while in Tuscany it is often seasoned with coarse sea salt and sometimes cheese. The mini muffin version adapts these toppings for bite‑size portions.
How is focaccia traditionally served in the Ligurian region of Italy?
Traditional Ligurian focaccia is served warm, brushed with extra‑virgin olive oil, and sprinkled with coarse sea salt and fresh rosemary. It is commonly eaten as a snack, alongside soups, or as an accompaniment to meals.
What occasions or celebrations is focaccia commonly associated with in Italian culture?
Focaccia is a everyday bread but is also featured at festivals, family gatherings, and as a welcoming snack for guests. In coastal towns, it is often served with olives and cheese during summer picnics.
What other Italian dishes pair well with focaccia muffins?
These mini focaccia muffins pair beautifully with antipasto platters, cured meats, fresh mozzarella, and a simple arugula salad. They also complement soups like minestrone or a hearty bean stew.
What makes focaccia muffins special or unique in Italian bakery tradition?
Focaccia muffins take the classic airy, olive‑oil‑rich crumb of traditional focaccia and present it in a convenient, bite‑size form. The high rise in the muffin tin creates a fluffy interior while retaining the crisp, herb‑flavored crust that defines authentic focaccia.
What are the most common mistakes to avoid when making focaccia muffins?
Common errors include using water that is too hot (killing the yeast), over‑filling the muffin cups (causing overflow), and skipping the second rise, which leads to a dense texture. Also, baking at too high a temperature can burn the tops before the interior cooks through.
Why does this focaccia muffin recipe use a two‑stage rise instead of a single long proof?
The first bulk rise develops gluten and flavor, while the second rise in the muffin tin allows each piece to expand evenly, giving the characteristic puffed, airy crumb. Skipping the second rise often results in a flatter, denser muffin.
Can I make focaccia muffins ahead of time and how should I store them?
Yes, you can bake them a day ahead and store in an airtight container at room temperature for up to 8 hours, or refrigerate for up to 3 days. For longer storage, freeze individually wrapped muffins and reheat in a 180°C oven before serving.
What does the YouTube channel Iski Bakery specialize in?
The YouTube channel Iski Bakery focuses on home‑baked breads, pastries, and sweet treats, often sharing step‑by‑step tutorials that blend traditional techniques with modern twists for everyday bakers.
How does the YouTube channel Iski Bakery's approach to Italian baking differ from other cooking channels?
Iski Bakery emphasizes hands‑on, beginner‑friendly explanations, uses readily available ingredients, and often experiments with creative presentations—like turning classic focaccia into bite‑size muffins—while maintaining authentic flavor profiles.
Last updated: September 2, 2026
