Whole-Wheat Focaccia Muffins

Picnic by the lakeside is what resulted in these Focaccia muffins. I have always made it with plain flour but this was my first trial with Whole-Wheat. Must say, very pleased with the results.

With three kids in picnic, I was looking for a way to make the food scene less chaotic and making muffins instead of one single bread loaf seemed a good option. And yes it did serve its purpose 😊

Serves – 12 Medium size Muffins

Time – Preparation – 25 Minutes. Proofing – 1 hr 15 Minutes. Baking – 35 Minutes


  1. Whole-Wheat flour – 2 cups
  2. Instant Yeast – 2 tsp
  3. Gluten(optional) – 2 tsp
  4. Salt – 1 tsp
  5. Jaggery powder – 1 tblspn
  6. Rosemary – 1 tblspn
  7. Green/Black Olives – 12 halves
  8. Tomatoes cherry/normal – 20 halves
  9. Olive Oil – 4 tblspn
  10. Water – 150 ml or as required
  11. Milk – 2 tblspn


  1. Activate yeast by adding it to lukewarm milk & jaggery powder. Set aside. It should turn frothy in 10/15 minutes
  2. Mix flour, salt & gluten
  3. Add activated yeast and mix well
  4. Add water as required to make a soft dough
  5. Proof it by keeping it covered with a wet cloth for 1 hrs or until double in size
  6. Lightly punch the dough to take out the air from the proofed dough
  7. Make small dough balls and place in the muffin tray
  8. Top it with cherry tomatoes, rosemary, olive and olive oil and keep for second proofing for 15 minutes
  9. Bake in a preheated oven at 210 degrees C for 30 minutes


  1. Proofing of dough is optional for Focaccia. Since I had time I let it proof.
  2. Doubling of the dough depends on temperature. In hot weather it takes less time
  3. For activating yeast, you can use white/brown sugar
  4. Keep a few ice cubes in the bottom shelf while baking

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