Sourdough Focaccia Muffins
These sourdough focaccia muffins are what I make with dough that over proofed. Sometimes I let my classic artisan loaf proof for too long just to make these on purpose. The dough gets divided into a muffin tin, so every piece bakes up with crispy edges all the way around, topped with olive oil, Parmesan, fresh rosemary and thyme, and flaky sea salt.
They are herby, golden, and best served warm with a drizzle of honey. Great for a crowd, appetizer, or just if you want to have some delicious snacks at home.
You can watch the full process on TikTok.
Why You'll Love This Recipe
The best use for over proofed sourdough dough, don't toss it
Crispy edges on every single piece
Herby, salty, and a little sweet from the honey at the end
Grab-and-go party appetizer, everybody takes their own
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Rising Time: 6 to 9 hours total, almost all of it hands off
Ingredients:
Cup measurements are approximate. For the most accurate results, use a kitchen scale and the gram amounts below.
125g active sourdough starter (about 1/2 cup)
360g lukewarm water (1 1/2 cups)
500g flour (about 4 cups)
9g fine sea salt (1 1/2 tsp)
Olive oil, for the muffin tins and drizzling
Fresh rosemary and thyme, chopped
25g grated Parmesan cheese (1/4 cup)
Flaky sea salt, for topping
Honey, for serving
Instructions:
Make the Dough: In a large mixing bowl, combine the sourdough starter, water, flour, and salt. Mix with wet hands until a sticky dough forms. Cover and let it rest for 30 minutes. Then stretch and fold the dough over itself once every 30 minutes to build strength, 4 times total (2 hours). Cover again and allow it to rise at room temperature for 4 to 6 hours, or until doubled in size.
Divide into Muffin Tins: Lightly oil a muffin tin. After the dough has risen, deflate it gently and divide it into about 12 equal portions, a bench scraper makes this part easy. Place each portion into a muffin cup. Cover loosely and let the dough rise again for 1 to 2 hours, until puffy.
Prepare for Baking: Preheat the oven to 425°F (220°C). Drizzle a little olive oil over each dough portion, then sprinkle with Parmesan cheese, fresh rosemary, and thyme. Add a pinch of flaky sea salt. Use your fingers to press down and create dimples in each dough portion.
Bake: Bake for 20 to 25 minutes, or until golden brown and crispy on the edges.
Cool & Serve: Let the focaccia muffins cool slightly in the pan, then remove and enjoy warm with a drizzle of honey.
Additional Tips:
Over proofed dough is a feature here, not a mistake. If a loaf dough went too long and lost its structure, this is its second life.
Be generous with the olive oil. It is what fries the edges crispy against the tin.
Topping swaps: a cherry tomato pressed into the center, olives, or caramelized onions all work. Keep the herbs and flaky salt as your base.
Baked ahead? A few minutes in a hot oven brings the crispy edges right back.
Storing Instructions:
Room temperature: airtight container up to 2 days.
Fridge: up to 5 days. The edges soften in the fridge, reheating brings them back.
Freezer: freeze in a single layer first so they don't stick together, then bag airtight up to 3 months.
Reheating Tips:
From room temperature or the fridge, bake at 350°F (175°C) for 5 to 8 minutes until the edges crisp again. From frozen, 10 to 12 minutes. The air fryer works too, 325°F (165°C) for 3 to 4 minutes.
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