Gluten Free Focaccia Muffins Recipe

If you have been on the lookout for a delightful gluten-free treat that manages to pack all the classic focaccia charm into a convenient, portable form, these Gluten Free Focaccia Muffins are absolutely for you. Imagine soft, airy pockets with a perfect crust, infused with a garlicky butter topping and flecked with flaky sea salt—each bite bursts with rich, comforting flavor while staying entirely gluten free. This recipe brings out the best of Italian-inspired baking, making these muffins an irresistible snack, appetizer, or side that everyone will love, whether you’re catering to gluten sensitivities or simply craving something deliciously different.

Ingredients You’ll Need

The magic of these Gluten Free Focaccia Muffins lies in their simplicity and the quality of each ingredient, carefully chosen to ensure the perfect texture and flavor. From the moist gluten-free flour blend to the nourishing olive oil and fragrant garlic butter topping, each component plays an essential role.

• Water (275 grams): The base that activates the yeast and hydrates the flour for a tender crumb.
• Active dry yeast (7 grams): The leavening hero that gives our muffins their lovely rise and airy structure.
• Pinch of granulated sugar: Feeds the yeast, encouraging a lively, bubbly fermentation.
• Caputo Fioreglut Gluten Free Flour (310 grams): A specially crafted blend that delivers a chewy, authentic focaccia texture.
• Gluten free sourdough discard (80 grams): Adds tang and complexity, enhancing flavor and crumb.
• Granulated sugar (15 grams): Balances flavors and helps browning for a golden crust.
• Dry milk (10 grams, optional): Boosts tenderness and enriches flavor if you choose to include it.
• Kosher salt (6 grams): Essential for seasoning that perfect balance and highlighting other ingredients.
• Olive oil (15 grams plus more as needed): Adds moisture and prevents stickiness while contributing that signature fruity note.
• Butter (50 grams): Melts into the garlic to create an irresistibly fragrant topping.
• Garlic cloves (2-3, finely chopped): Infuse the butter with sharp yet mellow pungency that wakes up the palate.
• Fresh parsley (1 tablespoon, finely chopped): Brings a bright, herbaceous freshness to the buttery topping.
• Freshly grated Parmesan: Optional but highly recommended, adds salty depth and richness.
• Flaky sea salt: A final sprinkle that enhances texture and taste beautifully.

How to Make Gluten Free Focaccia Muffins

Step 1: Activate the Yeast and Prepare the Dough

Start by warming the water to around 110°F—just warm enough to wake up the yeast without killing it. Sprinkle in the active dry yeast and a pinch of sugar, then set it aside for about 10 minutes until it becomes bubbly and frothy. This step is crucial because it confirms your yeast is alive and ready to work its magic. Meanwhile, whisk together your gluten-free flour, sugar, and kosher salt in a large mixing bowl. Add the gluten-free sourdough discard, olive oil, and the foamy yeast water to the dry mix. Stir with a Danish dough whisk or wooden spoon until the dough is wet and slightly lumpy, then smooth out with a flexible spatula, forming a rough ball. Let the dough rest so the flour can fully hydrate, setting the stage for a perfect rise and texture.

Step 2: Refrigerate for a Slow Rise

Coat the inside of a second mixing bowl with olive oil to prevent sticking, then transfer your dough ball into the oiled bowl. Turn it gently to ensure it’s fully coated, and cover with plastic wrap or a clean towel. Refrigerate the dough for at least an hour. This slower, cooler rise not only develops the depth of flavor but also makes the dough easier to handle when it’s time to shape. Patience here really pays off!

Step 3: Shape and Proof the Muffins

Once chilled and slightly puffy, punch the dough down on an unfloured countertop (the oil prevents sticking) and divide it into six roughly equal portions—about 125 grams each. These become your individual focaccia muffins! Shape each piece into a rustic ball and place them into a jumbo muffin tin sprayed generously with non-stick spray. Cover them with a towel and let rise again in a warm spot until they’ve grown about 50% larger—typically 45 to 60 minutes. This proof gives each muffin a wonderful lightness and open crumb.

Step 4: Prepare the Garlic Butter and Preheat the Oven

About halfway through proofing, preheat your oven to 400°F so it’s ready when your muffins look tall and soft. As they proof, melt butter gently in a small pan over medium-high heat and add finely chopped garlic and parsley. Sauté for about a minute to release those fabulous aromas but avoid browning—that’s where the delicate balance of garlic flavor shines brightest. Set this garlic butter aside for later brushing.

Step 5: Dimple, Season, and Bake

Right before baking, drizzle about a teaspoon of extra virgin olive oil over each muffin and use your fingertips to gently dimple the tops, creating little pockets to hold that luscious oil. Don’t press too hard, or you’ll lose those beautiful air bubbles! Sprinkle with flaky sea salt for crunch and flavor, then pop the muffin tin in the oven. Bake for 18 to 20 minutes until golden brown and irresistibly fragrant.

Step 6: Brush with Garlic Butter and Finish

As soon as your muffins come out, brush them generously with the warm garlic butter, letting it soak in while the muffins are still hot. If you love an extra burst of flavor, sprinkle freshly grated Parmesan and additional chopped herbs over the warm muffins. Let them cool for a few minutes in the pan before transferring to a wire rack or serving plate—this brief rest lets their structure set just perfectly.

How to Serve Gluten Free Focaccia Muffins

Garnishes

The beauty of Gluten Free Focaccia Muffins is how well they take to finishing touches. Beyond the garlic butter and Parmesan, try topping them with finely chopped fresh rosemary or thyme for a herbal twist. A light drizzle of balsamic reduction can add a subtle sweet tang that pairs beautifully with the salty crunch of flaky sea salt.

Side Dishes

These muffins play wonderfully alongside vibrant salads, light soups, or robust stews. Pair them with a fresh tomato and basil salad for a true Mediterranean vibe or alongside a warm bowl of roasted vegetable soup. Their chewiness and garlicky richness make them a stellar companion to just about any meal.

Creative Ways to Present

For a fun party appetizer, slice these muffins horizontally and layer them with sliced mozzarella, sundried tomatoes, and fresh basil leaves to make mini sandwiches. Or transform them into savory bread bowls, scooping out a little center to fill with your favorite dips like olive tapenade or artichoke spread. The options for these versatile Gluten Free Focaccia Muffins are truly endless!

Make Ahead and Storage

Storing Leftovers

You’ll likely want to keep leftovers within easy reach because these muffins are so addictive. Store them in an airtight container at room temperature for up to 2 days; they maintain their soft texture beautifully when stored properly. Avoid refrigeration as it can quickly dry out gluten-free baked goods.

Freezing

To keep your Gluten Free Focaccia Muffins fresh for longer, wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They freeze wonderfully for up to 3 months, making weekend meal prep or quick snacks a breeze. Thaw them overnight in the refrigerator or on the counter before reheating.

Reheating

The best way to revive these muffins is to warm them gently in a preheated 350°F oven for 8–10 minutes wrapped in foil to retain moisture. For a crispy top, remove the foil for the last 2 minutes of heating. You can also use a toaster oven for a quick, perfectly toasted treat. Avoid microwaving if possible, as it tends to toughen gluten-free bread.

FAQs

Can I make these Gluten Free Focaccia Muffins dairy free?

Absolutely! Simply substitute the butter in the garlic topping with a dairy-free alternative like olive oil or vegan butter. The dough itself can be prepared without dry milk if you prefer. The muffins will remain deliciously flavorful and moist.

Is the sourdough discard necessary?

While not mandatory, the gluten free sourdough discard adds wonderful depth of flavor and helps improve texture. If you don’t have it on hand, you can omit it, but expect a slightly less complex taste.

Can I use a different gluten free flour blend?

Yes, but results may vary. Caputo Fioreglut blend is recommended for its excellent performance in focaccia, but a well-balanced gluten free flour mix of rice, tapioca, and potato starches should work. Just ensure it’s not heavy on xanthan gum or binders.

How do I know when the dough has proofed enough?

The dough is ready when it looks noticeably puffy and roughly 50% larger than when shaped. It should feel soft to the touch and spring back slowly when pressed gently. Proofing times can vary depending on temperature.

Can I add toppings like olives or sun-dried tomatoes?

Yes, these muffins are very versatile! Gently press toppings into the dough after the second rise but before baking. Just be careful not to overload as it can affect baking time and texture.

Final Thoughts

If you’re craving something that combines the rustic charm of focaccia with the ease of single-serving muffins, these Gluten Free Focaccia Muffins are a must-try. They offer tender crumb, lively flavor, and that magical garlic butter finish that will have you reaching for seconds (and thirds!). I truly hope you enjoy baking and sharing this recipe as much as I do—it’s a wonderful way to brighten any meal or snack time while staying gluten free.

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