How long does it take to make Sourdough Rosemary Focaccia Muffins?

About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.

How many servings does this Sourdough Rosemary Focaccia Muffins recipe make?

This recipe makes 12 servings as written; ingredient quantities on this page can be scaled.

Where does this Sourdough Rosemary Focaccia Muffins recipe come from?

It was shared by Salt n Sprinkles on saltnsprinkles.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Sourdough Rosemary Focaccia Muffins – 50-Minute Recipe

Name: Sourdough Rosemary Focaccia Muffins – 50-Minute Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Ingredients: 75 g sourdough starter; 100 g water; 500 g bread flour; 10 g salt; for drizzling olive oil; 1-2 rosemary; 4 tbsp butter; for sprinkling finishing salt

These sourdough rosemary focaccia muffins are a delicious and flavorful twist on traditional focaccia. With a crispy crust and a soft, airy interior, they're perfect for snacking or serving as a side dish. The rosemary adds a fragrant and herbaceous note that pairs beautifully with the richness of the sourdough.

Recipe by Salt n Sprinkles· Structured by ReelsMeals

From: Website(view original)

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Sourdough Rosemary Focaccia Muffins – 50-Minute Recipe

Prep Time

30 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns saltnsprinkles.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

50 min estimated total time for 12 servings.

Explore related saves

Bread Sourdough Focaccia Rosemary

Ingredients

2 3/5 oz sourdough starter
3 1/2 oz water
1 1/10 lb bread flour
0.35 oz salt
for drizzling olive oil
1 rosemary
4 tbsp butter
for sprinkling finishing salt

Instructions

1
Pour the sourdough starter into a large bowl. Add the water, and whisk until the starter is fully dissolved in the water.
2
Add the flour and the salt to the bowl, and use a spoon to lightly mix everything together until a shaggy dough forms. The dough will be sticky and not very pretty. That's ok. Rest the dough for 30 minutes at room temperature so the flour can fully hydrate, making the next step much easier.
3
After 30 minutes, perform a series of stretch-and-folds to build the structure of the dough. This is essential to strengthen the gluten and achieve a good rise. Simply grab a corner of the dough, stretch it up and away from the bowl, and fold it across to the other side. Turn the bowl 90 degrees, and repeat the stretch-and-fold about 10 times total, turning the bowl each time. The dough will become stronger and less stretchy the more you fold it.
4
Loosely cover the bowl with a towel and rest the dough at room temperature for about 8 hours, or until just about doubled in size. Your dough may need more or less resting time depending on the strength of your starter and temperature of your kitchen, but expect about 8 hours.
5
After the dough has just about doubled in size, cover the bowl with plastic wrap and rest it in the fridge overnight, at least 8 hours. You could probably push it to 16-24 hours, according to your schedule.
6
The next day, grease a muffin pan with olive oil. Set aside for now.
7
Remove the dough from the fridge, and loosen it from the sides of bowl (it may be sticky). Turn upside down onto a lightly floured counter. Pat the dough into a rough rectangle.
8
Using a sharp knife or bench scraper, divide the dough in half, and then cut six pieces from each half for a total of twelve pieces of dough.
9
Shape each dough piece into a ball, and place each dough ball inside a muffin tin. The dough does not have to be perfectly round, but it should fit snugly inside the tins.
10
Allow the dough to rise, covered, for 2-4 hours. The dough will slowly puff up.
11
Meanwhile, prepare the Rosemary Topping by mixing together the olive oil and rosemary together in a small bowl.
12
Preheat the oven to 450°F (446°F).
13
Oil your hands and poke deep holes all over the top of the dough. Don't be shy - you want there to be lots of holes that touch the bottom of the pan!
14
Drizzle the Rosemary Topping evenly over each of the muffins. You may not use all of the oil.
15
Place the muffin pan on a baking sheet to catch any dripping oil, and bake for 20-25 minutes, until the tops are golden brown.
16
Brush the hot focaccia muffins with melted butter and sprinkle with the finishing salt before serving.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Autolyse Rest

After mixing flour and water, let the dough rest for 30 minutes before stretch‑and‑folds.

Stretch‑and‑Fold Routine

Perform about 10 stretch‑and‑folds, turning the bowl each time, to strengthen gluten.

Final Proof

Cover the shaped dough balls and let them rise for 2–4 hours before baking.

Create Dimples

Oil your hands and poke deep holes across each muffin top before adding the rosemary topping.

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