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Gluten Free Focaccia Muffins Recipe

Gluten Free Focaccia Muffins Recipe
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5 from 30 reviews

These Gluten Free Focaccia Muffins combine the airy, flavorful texture of classic focaccia bread with the convenience of muffin-sized portions. Made with Caputo Fioreglut gluten free flour and enhanced with gluten free sourdough discard for an added tang and chewiness, these muffins feature a tender crumb dotted with olive oil dimples and flaky sea salt. The savory garlic butter topping, accented with fresh parsley and Parmesan, adds rich flavor and aroma. Perfect for snacking, alongside soups, or as a bread option for those avoiding gluten.

Ingredients

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Gluten Free Focaccia Muffin Dough

  • 275 grams water
  • 7 grams active dry yeast
  • Pinch of granulated sugar (for yeast activation)
  • 310 grams Caputo Fioreglut Gluten Free Flour
  • 80 grams gluten free sourdough discard
  • 15 grams granulated sugar
  • 10 grams dry milk (optional)
  • 6 grams kosher salt
  • 15 grams olive oil
  • Additional olive oil as needed (about 15 grams for oiling bowl and topping)

Garlic Butter Topping

  • 50 grams butter
  • 2–3 garlic cloves, finely chopped
  • 1 Tablespoon finely chopped parsley
  • Freshly grated Parmesan cheese as needed
  • Flaky sea salt for sprinkling

Instructions

  1. Activate the yeast: Heat 275 grams of water to about 110°F and sprinkle 7 grams active dry yeast and a pinch of sugar over it. Let it sit for 10 minutes until bubbly and frothy, indicating the yeast is active.
  2. Mix dry ingredients: In a mixing bowl, whisk together 310 grams Caputo Fioreglut gluten free flour, 15 grams granulated sugar, and 6 grams kosher salt. Add 80 grams gluten free sourdough discard, 15 grams olive oil, and the activated yeast mixture.
  3. Form dough: Stir the mixture with a wooden spoon or Danish dough whisk until wet and slightly lumpy, then continue mixing until smooth. Scrape and shape into a rough ball using a spatula.
  4. Rest and oil dough: Let the dough rest a few minutes in the bowl to hydrate. Meanwhile, add 15 grams olive oil to a second bowl. Transfer dough to this oiled bowl and turn it to coat, forming a neat ball.
  5. Refrigerate for slow rise: Cover the dough with plastic wrap or towel and refrigerate for at least 1 hour to improve texture and flavor.
  6. Prepare muffin tin and shape dough: Spray a jumbo muffin tin with non-stick spray. Punch down risen dough and place on a clean counter (no flour needed). Divide dough into six 125-gram portions. Gently shape each into a ball and place in muffin tin.
  7. Proof the dough: Cover shaped dough with a clean towel and let rise in a warm place until puffed and approximately 50% larger (about 45-60 minutes). In cooler environments, proofing may take longer; refrigeration will slow it further.
  8. Preheat oven: When the dough looks puffy and nearing the muffin tin rim, preheat oven to 400°F.
  9. Add oil and dimples: Brush each muffin with 1 teaspoon extra virgin olive oil. Use fingers to gently dimple the surface, creating pockets for oil and flavor.
  10. Season and bake: Sprinkle muffins with flaky sea salt. Bake at 400°F for 18-20 minutes until golden brown, monitoring closely after 18 minutes to prevent over-baking.
  11. Prepare garlic butter topping: While muffins bake, finely chop 2 garlic cloves and parsley. Melt 50 grams butter in a small pan over medium-high heat. Sauté garlic about 1 minute until fragrant, remove from heat, then stir in parsley.
  12. Finish muffins: Remove muffins from oven and while still hot, generously brush them with warm garlic butter. Optionally, sprinkle with additional fresh parsley and freshly grated Parmesan cheese.
  13. Cool and serve: Let muffins cool in the pan for a few minutes before transferring to a wire rack or serving platter. Enjoy warm or at room temperature.

Notes

  • Using gluten free sourdough discard adds flavor and improves crumb texture, but can be omitted if unavailable.
  • Dry milk powder is optional but helps with softness and browning.
  • Ensure water temperature for yeast activation does not exceed 115°F to avoid killing yeast.
  • Refrigerating the dough improves texture by giving a slow, cold fermentation.
  • Do not flour the counter when shaping dough; the oil prevents sticking.
  • Garlic butter topping can be customized with different herbs like rosemary or thyme.
  • Store leftover focaccia muffins in an airtight container for up to 2 days or freeze for longer storage.

Nutrition

Keywords: gluten free focaccia, focaccia muffins, gluten free bread, sourdough discard bread, garlic butter focaccia

Find it online: https://platedbyemma.com/gluten-free-focaccia-muffins-recipe/