Mini Sourdough Focaccia Muffins

These mini sourdough focaccia muffins are the kind of cozy, savory bake that’s as fun to make as it is to share. With a golden crust, soft interior, and plenty of olive oil and herbs, they bring all the comfort of classic focaccia, just in perfectly portioned, muffin-sized bites. They’re especially great for summer gatherings, whether you’re serving them as a quick appetizer, pairing them with grilled mains, or adding them to a picnic spread. Simple, flavorful, and easy to grab and go, these little muffins are sure to disappear fast.

Why I love this recipe

• Adapted from my tried-and-true sourdough focaccia recipe, so you know it’s reliable, flavorful, and well-loved.

• The mini muffin size makes them fun and shareable, perfect for parties, picnics, or as an easy grab-and-go side.

• Crispy edges, soft centers, and a generous drizzle of olive oil give each bite that classic focaccia flavor.

• They’re surprisingly simple to make, yet feel a little extra special, no slicing required!

How to make mini sourdough focaccia muffins: step-by-step

Baker’s schedule option 1: Mix the dough the evening, let it rest overnight, and bake for the following morning.

Baker’s schedule option 2: Mix the dough in the AM, let it double in size, bake the same day or refrigerate overnight to bake for the following day.

Ingredients

• 100 grams active sourdough starter
• 10 grams honey
• 370 grams water
• 500 grams bread flour
• 10 grams salt
• For the topping: 2 tablespoons olive oil, 1/2 a teaspoon coarse or flaky sea salt, & rosemary (optional: garlic, tomatoes, more herbs, etc.)

Equipment

• Mixing bowls
• Food scale
• 24-cup mini muffin pan

Instructions

• In a large mixing bowl, combine your sourdough starter, honey, water, flour, and salt. Mix until a sticky, shaggy dough forms.

• Cover the mixture with plastic wrap and allow it to rest for 45 minutes.

• Return back to the dough and strengthen it by folding it into itself a few times (2-3 minutes).

• Cover the dough and allow it to rest overnight or until doubled in size. If it is very hot and humid in your environment I recommend doing a day time proof and refrigerating it overnight.

Optional: perform 1 stretch and fold an hour into its bulk rise for optimal gluten development.

Shaping mini sourdough focaccia muffins

*Mini sourdough focaccia muffin dough can be refrigerated for 24 hours after its first rise.

• Once the dough has doubled in size and is ready to be shaped, pour a little olive oil into each muffin cup on your pan.

• Turn the dough out on a floured surface and divide it into 24 equal pieces. I use a food scale for accuracy but the dough is sticky so working fast is optimal. Wetting your fingertips helps with sticking.

• Place each dough piece into the muffin cups and cover the pan with oiled plastic wrap for 45-60 minutes.

• Preheat the oven to 425 degrees F.

• After resting, pour a little more olive oil on each focaccia muffin and use your fingertips to gently dimple the tops of the dough. Add your desired toppings, flaky salt, fresh rosemary, garlic, or any favorites. You want to push them in quite deeply as they could pop out during the rise in the oven.

• Bake at 425°F (218°C) for 15–20 minutes, or until golden brown on top.

• Let them cool slightly in the pan before serving warm. They pair wonderfully with a marinara sauce!

• Store leftover mini focaccia muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, just warm them briefly in the oven or toaster oven before serving to bring back that soft, fresh texture. They can also be frozen for up to 2 months; reheat directly from frozen at 350°F (175°C) until warmed through.

More sourdough recipes

• Easy Sourdough Focaccia Bread
• Sourdough Fougasse
• Homemade Sourdough Bagels (made easy!)
• Soft Sourdough Sandwich Bread (not too tangy!)