Meet your latest crave-worthy obsession: Salted Rosemary Sourdough Focaccia Muffins! With their impossibly fluffy crumb, golden olive oil crust, and those iconic salty, herby dimples, these adorable muffins are everything you love about classic focaccia—just baked up in portable, irresistible single portions. They’re a game-changer for bread lovers and the perfect treat for sharing (or hoarding to yourself!).
Why You’ll Love This Recipe
- Single-Serve Joy: Muffin-sized focaccias mean the perfect soft-to-crispy texture and no fighting over corner pieces!
- Make-Ahead Friendly: The overnight option fits right into your schedule, letting you prep ahead for brunches or gatherings.
- Big Sourdough Flavor, Mini Effort: Skip kneading and embrace that magical rise and tangy aroma thanks to the sourdough starter.
- Crowd-Pleaser Looks & Taste: Each muffin is golden, dimpled, and impossible to resist—and they make a gorgeous bread basket, too!
Ingredients You’ll Need
The beauty of Salted Rosemary Sourdough Focaccia Muffins is how such humble ingredients create so much flavor and texture. Every item on this list plays a crucial role in building soft, pillowy muffins with that signature focaccia crust and irresistible fragrance.
- Active Sourdough Starter: Your secret to a naturally tangy, airy crumb—be sure it’s bubbly and at its peak strength for the best rise.
- Salt: Essential for balancing flavor; use a fine sea salt for the dough and flaky sea salt for those show-stopping tops.
- Warm Water: Helps activate your starter and makes the dough delightfully easy to work with.
- All Purpose Flour: Reliable and easy to find, it creates a soft, chewy texture while supporting the focaccia’s fluffy lift.
- Olive Oil: Don’t be shy—olive oil is the secret to the golden, crisped edges and that rich flavor. A high-quality extra virgin option shines here.
- Fresh Rosemary: The aromatic herb turns your kitchen into an Italian bakery—use generous sprigs for maximum aroma.
- Flaky Sea Salt: Those perfect crunchy crystals on top make every bite sing with flavor and texture.
- (Optional) Hot Honey: A drizzle after baking adds sweet-heat magic that will have everyone swooning.
Variations
Part of the fun with Salted Rosemary Sourdough Focaccia Muffins is customizing them to suit your cravings or what you have on hand. Whether you lean sweet, savory, or want to make these muffins fit your lifestyle, there’s a delicious tweak for everyone!
- Cheese-Topped: Sprinkle shredded Parmesan or mozzarella onto the muffins just before baking for a gooey, melty upgrade.
- Olive & Sun-Dried Tomato: Press a few sliced olives or strips of sun-dried tomato into the dough dimples for a Mediterranean twist.
- Gluten-Free: Substitute your favorite gluten-free all-purpose blend—just watch the hydration as flours may absorb differently.
- Sweet & Spicy: Finish warm muffins with a generous drizzle of hot honey for a bakery-style, sweet-salty treat.
How to Make Salted Rosemary Sourdough Focaccia Muffins
Step 1: Mix Your Dough
In a large baking pan, combine your all purpose flour, active sourdough starter, salt, and warm water. Stir everything together until no dry flour remains—the dough will be a little shaggy and sticky, and that’s just perfect for focaccia magic!
Step 2: Let It Rest and Optional Olive Oil Boost
Cover the dough and let it rest in a cozy, warm spot for 30 minutes. If you love an extra-rich flavor and crust, drizzle 1–2 tablespoons of olive oil over the dough at this stage for a golden finish later.
Step 3: Stretch and Fold for Structure
Imagine your dough has four corners. Gently lift and stretch one “corner” up high, folding it toward the center. Rotate and repeat with each corner until you’ve done about 10 folds. This simple move helps develop that chewy, airy focaccia texture—no hard kneading required!
Step 4: Rise Until Doubled
Cover and let your dough work its bubbly magic in a warm spot for 4–12 hours, until it’s doubled in size. This is where all that sourdough flavor develops—be patient, it’s worth the wait!
Step 5: Shape into Muffin Cups
If baking the same day, generously coat your nonstick muffin tin with olive oil. Pinch off large dollops (about 1/4 cup) of dough, gently dropping them into the muffin cups. Shape doesn’t have to be perfect—those rustic bumps only add charm!
Step 6: A Second Rise
Let the muffin tin rest in a warm place for another 2–3 hours, until the dough domes up and fills the cups beautifully. The second rise creates that pillowy inside—for best results, don’t rush this stage!
Step 7: Dimple, Top, and Bake
Preheat your oven to 430°F. Drizzle a little more olive oil over each muffin, then use your fingertips to gently dimple the tops. Tuck in sprigs of fresh rosemary and sprinkle generously with flaky sea salt. Bake for 20–25 minutes, or until golden and just starting to pull away from the edges.
Step 8: Optional Hot Honey Finish
If you want to really wow your taste buds, drizzle a bit of hot honey over the warm muffins once they’re out of the oven. That sweet-heat harmony with rosemary and salt is next-level delicious!
Pro Tips for Making Salted Rosemary Sourdough Focaccia Muffins
- Starter Strength: Use a bubbly, recently fed sourdough starter to ensure your muffins rise tall and bake up fluffy.
- Oil Generously: Be lavish with the olive oil when greasing your muffin tin and finishing the tops—this gives each muffin those stunning, crisped edges.
- Watch the Second Rise: Ambient temperature can make a big difference—on hot days, check your muffins early to avoid over-proofing and keep that airy crumb.
- Don’t Skip the Dimpling: Dimpling the dough not only gives that signature look but helps olive oil, rosemary, and salt infuse every bite.
How to Serve Salted Rosemary Sourdough Focaccia Muffins
Garnishes
To make your Salted Rosemary Sourdough Focaccia Muffins extra special, add a flourish of freshly chopped rosemary and a final sprinkle of flaky sea salt just before serving. For a touch of drama, a light drizzle of golden, spicy honey takes them absolutely over the top!
Side Dishes
These muffins are the star of any bread basket, but they shine alongside hearty soups, crisp green salads, or platters of antipasti. Try them with roasted tomato soup, creamy burrata, or even as the base for gourmet sandwich sliders at brunch.
Creative Ways to Present
Showcase Salted Rosemary Sourdough Focaccia Muffins in a rustic linen-lined basket for dinner parties or buffet spreads. Stack them in towers on a wooden board, wrap them in parchment for edible gifts, or turn them into mini open-faced toasts with whipped goat cheese and roasted veggies.
Make Ahead and Storage
Storing Leftovers
Store cooled focaccia muffins in an airtight container at room temperature for up to 2 days. If you want to keep them ultra-soft, tuck in a piece of parchment or wax paper to help absorb moisture.
Freezing
These muffins freeze beautifully! Once completely cooled, wrap individually or layer with parchment in a freezer-safe bag. Freeze for up to 2 months, and thaw overnight at room temperature when ready to enjoy.
Reheating
For the just-baked texture, reheat Salted Rosemary Sourdough Focaccia Muffins in a 325°F oven for 5–8 minutes. This revives the crust—and if you love melty cheese, add a quick sprinkle before heating!
FAQs
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Can I use dry or instant yeast if I don’t have a sourdough starter?
You can—but the distinctive tang and texture of Salted Rosemary Sourdough Focaccia Muffins really comes from natural sourdough fermentation. If you substitute with yeast, use about 2 teaspoons active dry yeast and reduce rise times to suit.
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What’s the best way to keep my focaccia muffins soft after baking?
Let them cool completely, then store in an airtight container at room temperature. For extra softness, keep a small piece of parchment or a slice of apple inside—you’ll lock in moisture and keep them tender!
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Why did my focaccia muffins stick to the pan?
It’s all about the olive oil! Be generous when greasing the muffin tin—this not only prevents sticking but also creates that gorgeous, crispy edge that makes these muffins extra special.
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Can I make Salted Rosemary Sourdough Focaccia Muffins ahead of time for a party?
Absolutely! Prep the dough the night before and let it rest in the fridge. On the day of your gathering, shape the muffins, allow the second rise, and bake. You’ll have bakery-fresh muffins just in time for guests.
Final Thoughts
If you’re looking for a bread recipe that feels both special and completely doable, Salted Rosemary Sourdough Focaccia Muffins are your new must-bake. Bring them to your next brunch, gift them to friends, or enjoy them warm out of the oven—you’ll fall in love at first dimpled, salty, savory bite!
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Salted Rosemary Sourdough Focaccia Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Salted Rosemary Sourdough Focaccia Muffins are a delightful twist on traditional focaccia bread, combining the flavors of sourdough, rosemary, and flaky sea salt in convenient muffin form. Perfect for a savory snack or accompaniment to any meal.
Ingredients
For the Focaccia Dough:
- 80 – 100 grams Active Sourdough Starter
- 10 grams Salt
- 430 grams Warm Water
- 520 grams All Purpose Flour
- 6 tbsp. Olive Oil
For Topping:
- Fresh Rosemary
- Flaky Sea Salt
- Hot Honey (Optional)
Instructions
- In a large baking pan (approx. 9×13″), combine the flour, active sourdough starter, salt, and water. Mix until all flour is absorbed. Cover and rest in a warm environment for 30 minutes.
- Imagine the dough divided into 4 corners. Gently scoop from the bottom and lift up one corner without the dough breaking as high as it’ll go, then fold toward the center of the dough. Rotate the bowl to the next “corner” and repeat. Repeat for a total of 10 times.
- Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume.
- If baking same day:
- Generously drizzle a nonstick muffin tin with olive oil. Pinch off large portions (about 1/4 cup) of the dough to divide among the muffin cups.
- Let rest in a warm environment 2-3 hours, until doubled in volume.
- Preheat oven to 430F.
- Drizzle once more with olive oil, then use your fingers to create dimples in each focaccia muffin. Add the fresh rosemary leaves and flaky sea salt.
- Bake for 20-25 minutes, until golden brown on top.
- If baking next day:
- Cover the baking dish and place in the fridge overnight.
- The next morning, generously drizzle a nonstick muffin tin with olive oil. Pinch off large portions (about 1/4 cup) of the dough to divide among the muffin cups.
- Let rest in a warm environment 2-3 hours, until doubled in volume. On hot days, this may only take 1 hour.
- Preheat oven to 430F.
- Drizzle once more with olive oil, then use your fingers to create dimples in each focaccia muffin. Add the fresh rosemary leaves and flaky sea salt.
- Bake for 20-25 minutes, until golden brown on top.
(Optional) Drizzle the dough with 1-2 tablespoons olive oil.
Notes
- For a touch of sweetness, drizzle the baked muffins with hot honey before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
