Prep Time: 30 min.

Focaccia Muffins with Feta are deliciously bite-sized and perfect for feeding a crowd, enjoying as a snack, or sticking in a lunchbox. They are fuss-free and great for outdoor picnics, parties, and barbeques.

Mini focaccia muffins are so easy to make, as they require no kneading. Bake them in a muffin tin for crispy-crusted bread with a soft and fluffy interior.

You can vary this recipe in various ways. For all the feta enthusiasts, feel free to add extra cheese to the dough or mix in toppings like chopped cherry tomatoes, fresh herbs, and olives for a fun spin on a Greek salad.

For a spicy kick, chopped jalapenos or hot honey would be nice.

This recipe makes 12 mini muffins, so double or triple the quantities as required.


  • 150 ml lukewarm water (0.6 cup)
  • 12 gram fresh yeast
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • 70 grams durum flour (1/2 cup)
  • 125 grams flour (1 cup)
  • 1/2 teaspoon dried thyme
  • 50 grams feta (1/4 cup)
  • mini muffin tin


1. Turn on your oven to 250°C ( 480°F).

2. Crumble the yeast into a large bowl.

3. Top with the lukewarm water.

4. Mix until the yeast has dissolved.

5. Add honey, olive oil, sea salt, and the two flours.

6. Mix until combined. It will be a sticky dough.

7. Place a tea towel over the focaccia dough (you can also use plastic wrap).

8. Leave to rise for 1 hour.

9. Drizzle olive oil into each muffin tin pit.

10. Dollop equal parts of dough into each pit.

11. Wet your fingers and dimple the dough.

12. Allow to rise again for 30 minutes.

13. Brush the muffins with olive oil.

14. Sprinkle sea salt and thyme.

15. Top each muffin with crumbled feta.

16. Bake for 8-9 minutes until golden brown and crisp.

17. Allow to cool.

18. Serve.