Sourdough Focaccia Bread Muffins Recipe

There’s something delightfully unexpected about turning my usual sourdough focaccia dough into muffins. I posted a clip of the dough puffing up in a muffin tin—and it went viral. The tin was over‑filled, the dough dimpled, the edges bubbled… and boom—these were born.

Fat and chewy sourdough focaccia muffins, perfect for breakfast I found! Add to that garlic‑clove “hats” because I’m a garlic girl for life (I’ll gladly roast enough garlic to kill a vampire as long as I’ve got mint, a toothbrush, or gum) and you’ve got snacks for work or a breakfast that feels extra fancy (but isn’t expensive).

This recipe is easy, minimal fuss, and uses the same dough structure as my regular sourdough focaccia, but baked in muffin tins. If you love crisp crust, soft airy crumb, garlicky olive oil, and a little herbs here and there bb!

my puffy shawties with their garlic hats

rosemary and garlic focaccia muffins

Ingredients

Dough:

• 405g water

• 400g bread flour

• 50g whole wheat flour

• 60g all-purpose flour

• 10g salt

• 15g olive oil (mixed into dough)

Topping:

• 50g olive oil

• 20g sea salt

• 1 tbsp fresh or dried thyme or rosemary

Directions

1. Mix the flours, salt, and water until no dry spots remain. Add the 15 g olive oil and incorporate it.

2. Cover and ferment until roughly doubled (or your usual rise time for the focaccia dough you love).

3. Oil a muffin tin generously. Divide and shape the dough into muffin‑sized portions and place them into each cavity. Dimple lightly, drizzle some olive oil, and top each with a fresh or dried herb (thyme or rosemary). If you’re going the garlic hat route, press a roasted garlic clove on top of each.

4. Sprinkle the 20 g sea salt across the muffins.

5. Bake in a preheated oven (use the same temp typically used for your focaccia) until golden brown, puffed, with a crisp crust and soft interior.

6. Let cool slightly, then enjoy warm. These are great as a side, snack, or just because.

Why these slap

• They feel like focaccia but snackable—no slicing, no mess.

• The muffin tin gives a taller shape, crisp sides, and a fun lift compared to a flat focaccia.

• Garlic + rosemary (or thyme) + olive oil = comfort food at its peak.

• Minimal additional work if you already have your focaccia dough game going.

Iski Note

a breakfast spread with the sourdough focaccia muffins (it was great with soup!)

• Don’t be afraid to overfill the muffin tin a little: the “too full” dough rising led to that super puffy look that went viral.

• Make sure the tip of the roasted garlic clove is visible—presentation matters.

• Use high‑quality olive oil and sprinkle the sea salt just before baking for the best crust and flavor punch.

• Serve warm—fresh out of the oven is when these shine.

Serving ideas

• With a simple herb‑infused olive oil dip.

• Alongside soups or salads for that “bread course” feeling.

• As a quick make‑ahead snack, you can warm them slightly later and they still taste fantastic.

  
  

Happy baking my loves!

-Iski