Cranberry Brie Sourdough Focaccia Muffins

Imagine everything you love about a holiday cheese board, creamy brie, tart cranberries, warm bread, tucked into a soft, golden, handheld muffin. That’s exactly what these Sourdough Cranberry Brie Focaccia Muffins bring to the table. They’re fluffy and airy from the sourdough, studded with pockets of gooey brie, and topped with festive pops of cranberry that feel so perfectly “holiday.”

What is sourdough focaccia?

Sourdough focaccia is a long-fermented Italian flatbread made with a sourdough starter instead of commercial yeast. The natural fermentation process gives it that signature tangy flavor, an airy crumb, and a beautifully crisp crust. It’s typically baked in olive oil and topped with herbs, sea salt, or seasonal add-ins like tomatoes or garlic.

The result is a bread that’s both rustic and elegant, simple ingredients transformed into something truly special.

Why you’ll love this recipe

• Festive flavors in every bite. Tart cranberries, creamy brie, and soft, herby focaccia-style dough come together like a holiday cheese board in muffin form.

• Sourdough goodness. Made with sourdough for extra flavor, a tender crumb, and that little tang that keeps each bite interesting.

• Cozy, impressive, and approachable. They look bakery-worthy on the table, but the process is straightforward and very home-baker friendly.

How to make cranberry brie sourdough focaccia muffins: step-by-step

Baker’s schedule: For the easiest timing, mix the dough in the evening (around 7–8 PM) and let it ferment overnight. The next morning, it’ll be ready to shape, proof, and bake fresh for brunch or lunch.

Alternatively, you can mix the dough in the morning, let it ferment throughout the day, then refrigerate it overnight. The following morning, bring it to room temperature, shape, proof, and bake.

Need a little more flexibility? You can refrigerate the dough after bulk fermentation for up to 24 hours, this pause slows fermentation, deepens the flavor, and lets you bake when it fits your schedule.

ngredients:

• 100 grams sourdough starter
• 20 grams of honey (optional)
• 380 grams water
• 500 grams of bread flour
• 10 grams salt

For the topping:

• About 1-2 teaspoons cranberry sauce per muffin
• 1 cube of brie per muffin (roughly ½–1 inch)
• 1 small sprig of fresh rosemary per muffin (or a few leaves)
• Flaky sea salt, for sprinkling on top
• Honey, for drizzling after baking (optional but delicious)
• About 2 tablespoons olive oil, to coat each muffin cup before adding the dough

Equipment:

• Food scale
• Mixing bowl
• 12 cup muffin pan
• Parchment paper (optional)
• Dough whisk or whisk

Instructions

• In a large mixing bowl, whisk together the sourdough starter, honey, and water.

Why use honey? A touch of honey gently balances the natural sourness of the dough, adding a subtle sweetness and depth of flavor.

• Add the bread flour and salt. Start mixing with a whisk, then switch to your hands once most of the flour is absorbed, forming a shaggy dough.

• Cover the mixture with plastic wrap or a tea towel and allow it to rest for 30 minutes.

Is it normal for my dough to be so sticky? Yes, absolutely! Focaccia dough has a high hydration, which gives it that naturally sticky feel. This extra moisture is what creates the beautiful open crumb and light, airy texture once it’s baked.

Strengthen the dough

• This dough will be quite wet and sticky, that’s completely normal for focaccia. Using lightly floured or damp hands, fold the dough onto itself several times to form a rough ball. The shape doesn’t need to be perfect; this step simply helps build structure and strength in the dough.

• Once complete, cover the mixture with oiled plastic wrap and allow it to rest for 30 minutes and perform 1-2 more stretch and folds in 30 minute increments. Then allow the dough to rest overnight or for 8-12 hours until more than doubled, bubbly, and super jiggly.

• Need a little more flexibility? You can refrigerate the dough after bulk fermentation for up to 24 hours, this pause slows fermentation, deepens the flavor, and lets you bake when it fits your schedule.

How to assemble cranberry brie focaccia muffins

• Coat each cup of a 12-cup muffin tin with olive oil, making sure the bottoms and sides are well covered

• Turn the dough out onto a lightly oiled or floured surface and divide it into either 12 equal pieces (about 80 g each) for larger muffins, or 16–18 smaller pieces (about 50–60 g each). Using a kitchen scale helps keep them nice and even. Place one piece of dough into each prepared muffin cup.

Tip: Lightly oiling your hands makes working with sticky dough so much easier.

• Cover the pan and let the muffins rise in a warm spot for 1–2 hours, or until puffy and nearly reaching the top of the cups.

• Once puffy, lightly oil your fingertips and gently dimple the tops of each muffin. Add about 1-2 teaspoons of cranberry sauce, one cube of brie, and a small sprig of fresh rosemary to each.

Bake the cranberry brie sourdough focaccia muffins

• Bake at 425°F (220°C) for about 18–25 minutes, or until the muffins are deeply golden around the edges and the cheese is melted and bubbly.

Cranberry brie focaccia muffins are fully baked when the centers reach an internal temperature of 200°F (93°C).

• Allow the muffins to cool in the pan for 5-10 minutes before transferring to a wire rack. They are lovely with a sprinkle of flaky sea salt and drizzle of honey!

• For any leftovers, place cooled muffins in an airtight container and refrigerate for up to 3–4 days,

More holiday sourdough recipes

• Cranberry Orange Sourdough Scones (with an orange glaze!)
• Sourdough Savory Star Bread (with herbs & cheese)
• Sourdough Cranberry Banana Bread
• Cranberry Orange Sourdough Brioche Wreaths (with a maple orange glaze)