Focaccia Muffins

5 Flavor Variations to Try with Focaccia Bread Muffins

1. Garlic Herb Parmesan

A savory classic that pairs with everything.
Add to dough: 1–2 minced garlic cloves + 2 tbsp grated Parmesan
Top with: Olive oil, extra Parmesan, and dried Italian herbs

2. Roasted Tomato & Basil

Bright, juicy, and perfect for summer flavors.
Add to dough: ¼ cup finely chopped sun-dried tomatoes or roasted cherry tomatoes
Top with: A small tomato slice and a basil leaf (add basil after baking)

3. Olive & Rosemary

A rustic Mediterranean twist.
Add to dough: ¼–⅓ cup chopped kalamata or green olives
Top with: Olive slices and flaky salt

4. Caramelized Onion & Thyme

Sweet, rich, and perfect with soups or stews.
Add to dough: ¼ cup cooled caramelized onions
Top with: A few onion strands + a sprinkle of fresh thyme

5. Cheddar Jalapeño

A spicy-cheesy option that works as a snack or side.
Add to dough: ¼ cup shredded cheddar + 1 tbsp finely diced jalapeño
Top with: Extra cheddar and a thin jalapeño slice

Why Your Dough Needs to Be Sticky: The Secret to Soft, Airy Focaccia Muffins

If you’ve ever mixed up a batch of focaccia dough and wondered whether you messed something up because it felt way too sticky, you’re not alone. In fact, that sticky, messy dough is exactly what creates the signature soft, airy texture that makes focaccia bread muffins so irresistible.

High Hydration = Better Texture

Focaccia dough is considered a high-hydration dough, meaning it contains more water than typical bread doughs. That extra moisture does a few magical things:

• It encourages large, airy bubbles to form
• It creates a tender crumb instead of a dense, bready one
• It helps the muffins stay soft even after they cool

If the dough were dry or firm, the muffins would come out tight and heavy, not what you want in focaccia.

Sticky Dough Builds Gluten Naturally

Because the dough is so wet, you don’t need a lot of kneading. Time, moisture, and gentle mixing help build gluten on their own. As the dough rises, the gluten strands strengthen and trap air, giving you that beautiful rise and signature pillowy interior.

Oil Is Your Best Friend

Instead of fighting the stickiness with more flour, focaccia relies on olive oil:

• Oil your hands to handle the dough
• Oil the bowl for rising
• Drizzle oil on top for that golden, crisp crust

Adding extra flour will only weigh the dough down, and take away the airy, open crumb you want.

The Sticky Proof You’re Doing It Right

If the dough feels loose, sticky, and slightly unruly… congratulations! You’re on the path to perfect focaccia muffins. Once baked, that high-moisture dough transforms into:

• Light, fluffy centers
• Crispy, olive-oil-kissed edges
• Beautiful dimples that hold herbs and salt

Kneading vs. Not Kneading with Focaccia

Focaccia can be made either kneaded or no-knead, and both methods work, it just depends on the texture you want. Traditional focaccia is a high-hydration, no-knead dough that naturally develops gluten as it rests, creating those signature big, airy bubbles and a soft, pillowy crumb. Kneading, while not classic, gives the dough more structure, makes it slightly easier to handle, and produces a tighter but still fluffy texture, which can be helpful for muffin-style focaccia where portioning matters. In the end, both approaches lead to delicious results; the real secrets are proper hydration, enough resting time, and plenty of olive oil.

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