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Focaccia Pizza Muffins

Easy Focaccia Pizza Muffins

These Easy Focaccia Pizza Muffins combine fluffy focaccia dough, my homemade marinara sauce, a garlic herb butter and melted mozzarella cheese in one bake. Makes 18 Focaccia Pizza Muffins.
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Servings: 6 people

Ingredients

For the Focaccia Dough

  • 500 g strong white bread flour
  • 370 ml warm water
  • 7 g instant yeast
  • 2 tsp sea salt
  • 5 tbsp olive oil
  • plus extra olive oil for oiling the bowl hands and muffin trays

For the Marinara Sauce

  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic finely chopped
  • 1 x 400g tin chopped tomatoes
  • 350 ml water
  • Large handful fresh basil finely chopped
  • Sea salt to taste
  • Black pepper to taste
  • Chilli flakes to taste

For the Garlic Herb Butter

  • 150 g salted butter softened
  • 8 cloves garlic finely chopped
  • Large handful fresh coriander finely chopped

For the Toppings

  • Marinara sauce
  • Sliced pepperoni
  • Black olives halved
  • Fresh basil leaves
  • Grated mozzarella cheese

Instructions

Step 1: Prepare the Dough

  • Add the flour, warm water, instant yeast, sea salt and olive oil to the bowl of a stand mixer.
  • Knead for 10 minutes until the dough becomes smooth and elastic.
  • Generously coat a large mixing bowl with olive oil.
  • Lightly coat your hands with olive oil.
  • Remove the dough from the stand mixer and transfer it to the oiled bowl.
  • Turn the dough several times so all sides are coated in olive oil.
  • Cover the bowl tightly with cling film.
  • Place in a warm spot and leave to rise until doubled in size.
  • The olive oil helps prevent sticking and stops the dough from drying out while proving.
  • Covering the bowl with cling film helps trap warmth and moisture, encouraging a better rise and a lighter focaccia texture.

Make Ahead Option

  • If you're planning ahead, the first rise can be done overnight in the fridge.
  • Prepare the dough as directed.
  • Transfer it to a generously oiled bowl and turn it to coat.
  • Cover tightly with cling film.
  • Refrigerate overnight for 8-12 hours.
  • Remove from the fridge 30-60 minutes before dividing into portions.
  • Continue with the recipe as written.
  • The cold fermentation slows the rise, making it easier to fit into a busy schedule while helping the dough develop a deeper flavour and improved texture.

Step 2: Make the Marinara Sauce

  • While the dough is rising, prepare the marinara sauce.
  • Heat the extra virgin olive oil in a saucepan over medium heat.
  • Add the chopped garlic and fry gently until fragrant.
  • Pour in the chopped tomatoes and water.
  • Add the chopped fresh basil.
  • Season generously with sea salt, black pepper and chilli flakes.
  • Stir well to combine.
  • Simmer over medium heat for 10-15 minutes.
  • Stir regularly throughout cooking.
  • Once slightly thickened, remove from the heat and allow to cool.

Step 3: Make the Garlic Herb Butter

  • While the dough continues to rise, make the garlic herb butter.
  • Add the softened butter to a bowl.
  • Stir through the finely chopped garlic.
  • Add the chopped coriander.
  • Mix until evenly combined.
  • Set aside until needed.

Step 4: Portion the Dough

  • Once the dough has doubled in size, generously coat your hands with olive oil.
  • Divide the dough into 18 equal portions.
  • Each dough ball should weigh approximately 50-51g.
  • Generously coat every well of two muffin trays with olive oil.
  • Make sure the base and sides of each well are completely coated.
  • Place one dough ball into each muffin well.

Step 5: Second Rise

  • Loosely cover the muffin trays with an inverted baking tray.
  • Leave the dough to rise for 30 minutes.
  • The dough should become noticeably puffy and expand into the muffin wells.

Step 6: Dimple and Add Garlic Herb Butter

  • Use your fingertips to gently dimple the surface of each dough portion.
  • Spoon a little garlic herb butter onto each muffin.
  • Press the butter into the dough using your fingertips.
  • The dimples help hold the butter and create that classic focaccia texture.

Step 7: Add the Marinara Sauce and Toppings

  • Spoon a little marinara sauce onto each muffin.
  • Top with sliced pepperoni.
  • Add the halved black olives.
  • Scatter over fresh basil leaves.
  • Finish with a generous amount of grated mozzarella cheese.

Step 8: Bake

  • Preheat the oven to 180°C (160°C fan).
  • Bake the focaccia pizza muffins for approximately 25 minutes.
  • They should be golden brown with bubbling cheese and lightly crisp edges.
  • Check them after around 20 minutes.
  • If they are browning too quickly, loosely cover the trays with foil.
  • Continue baking until fully cooked and golden.

Step 9: Finish and Serve

  • Remove the focaccia pizza muffins from the oven.
  • Brush generously with the remaining garlic herb butter while still hot.
  • Run a butter knife around the edge of each muffin to help release them from the tray.
  • Allow to cool for 5 minutes.
  • Serve warm while the cheese is melted and stretchy.

Video

Notes

TOP TIPS
  • Generously oil the proving bowl before adding the dough.
  • Coat your hands with olive oil whenever handling the dough to prevent sticking.
  • Turn the dough in the bowl so every side is coated in olive oil before proving.
  • Be generous with the olive oil in the muffin tray to create crispy focaccia-style edges.
  • Don't skip the second rise as it helps create a lighter, fluffier texture.
  • Allow the marinara sauce to reduce for 10-15 minutes before using so the muffins don't become soggy.
  • Brush with extra garlic herb butter immediately after baking for maximum flavour.