Salted Rosemary Olive Oil Sourdough Focaccia Muffins
These Salted Rosemary Olive Oil Sourdough Focaccia Muffins are the perfect effortless holiday side dish, bringing warm, rustic flavor to any festive table. With their golden edges, herby aroma, and simple sourdough prep, these easy focaccia muffins make a delicious, crowd-pleasing addition to your holiday meals.
Ingredients you’ll need:
- bread flour, or all purpose flour
- water
- active sourdough starter
- salt
- fresh rosemary
- flaky salt, for baking
Why won’t my sourdough starter rise?
Your starter may need more frequent feedings, warmer temperatures, or a better feeding ratio. Keep it between 74–80°F (23–27°C) and feed consistently until it becomes bubbly and predictable.
How do I know my starter is active enough to bake with?
A ripe starter should double in 4–8 hours, smell pleasantly tangy, and look airy with lots of bubbles. If you drop a spoonful in water and it floats, it’s ready—though the float test is optional.
Why is my dough too sticky to work with?
High hydration dough is naturally sticky. Use wet hands, stretch-and-fold techniques instead of kneading, and avoid adding extra flour, which can make the bread dense.
Cook with me!
Salted Rosemary Olive Oil Sourdough Focaccia Muffins
Ingredients
- 430 grams Warm Water
- 100 grams Active Sourdough Starter
- 10 grams Salt
- 520 grams All Purpose Flour
- 8 tbsp. California Olive Ranch 100% Extra Virgin Olive Oil
- Fresh Rosemary
- Flaky Sea Salt
- Optional Goat Cheese, Caramelized Onions, Cranberry Sauce, & Hot Honey
Instructions
- In a large bowl, combine the water, active sourdough starter, and salt. Mix well. Add the flour and mix until all flour is absorbed. Cover and rest in a warm environment for 30 minutes.
- Imagine the dough divided into 4 corners. Gently scoop from the bottom and lift one corner without the dough breaking as high as it’ll go, then fold toward the center of the dough. Rotate the bowl to the next “corner” and repeat. Repeat for a total of 6 times.
- Let the dough rest covered for 30 minutes, then repeat the lifting process again.
- Cover and rest the dough in a warm environment for 4-6 hours, then place in the fridge overnight.
- The next morning, generously drizzle a nonstick muffin tin with olive oil. Each muffin tin should have at least 1 ½ teaspoons of olive oil. Pinch off large portions (about 1/4 cup) of the dough to divide among the muffin cups.
- TIP: Drizzle at least 1 teaspoon olive oil in each muffin tin. Use a nonstick muffin tin, but as back up you can line the bottom with parchment paper to prevent any potential sticking. If they do get stuck, use a spoon to help scrape out.
- Let rest in a warm environment 2-3 hours, until doubled in volume. On hot days, this may only take 1 hour.
- Preheat oven to 430F.
- Drizzle once more with olive oil, then use your fingers to create dimples in each focaccia muffin. Add the fresh rosemary leaves and flaky sea salt.
- Bake for 20-25 minutes, until golden brown on top. Move the muffin pan to the bottom rack when there’s only 10 minutes left of baking.
- Let cool at least 20 minutes before enjoying.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Could you use sourdough discard instead of starter? My mouth hasn’t stopped watering since I saw this recipe…!
Hi Katie! You could use sourdough discard with 1/2 tsp. active dry yeast to help boost it, but active starter is best 😉
Thank you for sharing this recipe
Thank you can wait to try it! Yum 🤤
Do you by chance have a conversion to use regular yeast for these?
Hi Tracy! You could use your favorite yeast-based focaccia recipe for this recipe, same baking time and methods!
If I don’t have active sourdough starter can I use quick instant dry yeast? Would that completely change the directions for rise and rest times? I haven’t had success maintaining a sourdough starter.
Hi Nikki! Feel free to use your favorite yeast-based focaccia recipes with same baking instructions. The only difference will be the rising times, you’ll just cut those down – which is honestly such a win! Lol
Thank you for your wonderful recipe. I tried it the other day (from croissants I was trying to make since the dough was too wet 🙈) I used too little olive oil, but the crispy parts were divine! I also used fig spread YUM! Can you please help me with the conversion for the 100 grams Active Sourdough Starter using Active dry yeast. Thank you for creating such beautiful and inspiring content. Best wishes. 💕
Hi Erika! I would recommend using my Same Day Focaccia recipe (https://abrightmoment.com/cheddar-chive-same-day-focaccia-recipe/) as the base here if you want to sub out the sourdough part, and then just do as normal in this recipe for baking instructions! Hope that helps some!!
Thank you so very much for responding so soon! That is very helpful, I will try it tomorrow. 😍
Can the dough be prepped overnight
Yes, the dough actually does a long fermentation the night before baking!
This would totally be a 5 stars but all of mine stuck to the muffin tins? I thought for sure the oil would help with that but is there something else I should try?
Oh no, I’m so sorry to hear that! I made an edit in the recipe to help prevent that. They key is to use a nonstick muffin tin, as well as add at least 1 teaspoon of olive oil in each muffin tin. Worst case, you can always line each with a little square of parchment paper 🙂
Can this dough stay in fridge for longer than overnight? I want to make for Thanksgiving but have a busy day on Wednesday so hoping to make it Monday or Tuesday?
Hi Ali! You could make Tuesday but it may just end up tasting a little more sour!
Can I make ahead and warm up when ready to eat? Trying to figure out how to best make these for Thanksgiving when we have to travel.
Hi Dawn! So, I would recommend baking the night before and letting completely cool (otherwise steam will soften them). Then wrap very loosely in parchment paper or a paper bag. Reheat at 400F for a few minutes just to help recrispen (drizzle with olive oil if you feel it is needed). How fun!!
Do we want the dough to double before putting in fridge?
Yes, that is the goal 😉
I tested these for Thanksgiving and they are absolutely delicious, I was nervous that I over oiled but they came out crispy on the outside and soft and pillow-y on the inside. I will definitely be making these!
AWE YAY!!
Are there suggested adjustments for high altitude? We live in Colorado!
Hi Scott! With higher altitude, the fermentation will be faster, so you may need to reduce fermentation time by like 20-30%. You may also need to increase hydration of water by a few tablespoons so you have soft, sticky dough. and lastly, increase salt by an extra 1 gram to help slow fermentation and strengthen the gluten!
Thank you so much for this recipe!
Can I keep the dough in the fridge for a day or two before I’m ready to put them in the muffin tin and start baking them?
Hi Brinda! Yes, you could! However, sourdough can get less bubbly and more sour-tasting the longer it ferments in the fridge
SO yummy!! thank you!! how long will these stay good for? do i refrigerate?
Hi Courtney! I’m so happy you loved them!! I would keep on the counter at room temperature cover with parchment in a dutch oven (after completely cooled). You may need to pop them in the oven at 350F for a few minutes to get toasted again. They’ll last about 3 days on the counter 🙂
I accidentally put it in the fridge before letting it sit on the counter for 4-6 hours. How will this affect the end product?
Hi Julie! It should be fine! Just let it sit on the counter for 2-4 hours before baking to get it extra jiggly 😉
There’s no oil in the dough?
Correct! The oil is mainly for baking!
This recipe is stunning!
What would you suggest the time frame be for making in one day instead overnight chilling?
I would use my same day focaccia recipe that I just shared today as the base! This only takes a total of 3 hours 😉
Can I use bread flour instead of all purpose?
Yes!! Yum!!
Hi! Love your content and I’m so excited to make these. I’m in the middle of making them and I’m at the point where I’ve let the dough rest for 4-6 hours. I’m curious, when I place in the fridge for overnight, how long is the recommended time frame?
Hi Emily! I hope they turned out well! The cold fermentation in the fridge is 6-12 hours 😉
Hi! Could you do it in one day without the overnight cold ferment? Would you just leave it on the counter longer, or would that make it over-proof?
Hi Georgie! I would recommend using my Same Day Focaccia recipe that only takes 3 hours as the base. It doesn’t use sourdough but the texture and tastes is veryyy similar 😉
Just made these for Thanksgiving and they stole the show! I highly recommend this recipe.
I did a trial run before Thanksgiving and everyone approved! They are absolutely delicious and I am making them again for another family thanksgiving!
I love the idea here! Mine turned out much more bread-y than i was expecting, but the focaccia muffins were a perfect dish to bring to Thanksgiving.
Hello!! I see another person mentioned their dough sticking to the muffin tins… same story for me despite adding 1 tsp of olive oil per tin. Alas lol. Fun recipe but would recommend others use parchment paper and add a LITTLE bit more salt (mine didn’t have as much flavor in their final form)! Thanks for the recipe!! ❤️
I made this with discard and loved how this recipe came out. Is there a way to make this gluten free? I have a gluten free starter. I’ll definitely be making this again!!
These were delicious and the first time I’ve had success with foccacia. Can’t wait to make them for Christmas.
Hi-Did you use a regular size muffin tin or are they the jumbo muffins?
Regular muffin tins! But you could totally use jumbo and adjust the time!
I just made the dough and waiting for the stretch and folds. The dough is extremely sticky. Shoukd it be sticky? Its a lot more sticky than when I’m making my normal sourdough loaf.
Hi Mary! The focaccia dough is more on the sticky side compared to regular sourdough loaf bread. However, it will be easier to work with as you lift and fold!
This recipe had potential but even after putting 2 tablespoons on top of the parchment, they still stuck and were very greasy. Maybe if I had silicone muffins I could’ve popped them out.
I LOVE these. My family loves them too! I do change a few things because I get hungry and want them same day, but they always turn out amazing! First, no yeast. Second, I use discard 😅😅 Third, I definitely don’t let them rise overnight. I usually do the rise and folds set them let these babies sit for about an hour tops, move them to the drizzled muffin tin, then maybe give them another couple hours or so, just depending on what else I’m making. They rise just fine in about half the time and effort. Would they be better if I did them right? Probably. But they’re so small and flavorful they’re gone before I can think too much about that! I think I’ve made them probably 6 times in the last 2 months and will definitely be making more!!!
Highly recommend a cookie sheet under the muffin tin for overflowing olive oil (I almost set my oven on fire on thanksgiving, whoops!).
Favorite toppings: goat cheese, rosemary, basil, cracked black pepper, and raspberry jam.
Making them right now with goat cheese and bacon, and we can preemptively add that combo to my favorites list too.
Thank you for the recipe!!!!
You’re incredible, Sarah!! Thank you so much and INCREDIBLE topping ideas!!!