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Cheese and spring onion focaccia muffins recipe

Cheese and spring onion focaccia muffins recipe

25 ratings

Focaccia meets muffin in this simple, savoury bake with punchy Cheddar, spring onion and fragrant rosemary flavours. Great for lunch or an attractive side for easy entertaining. See method

  • Serves 12
  • Takes 45 minutes, plus proving and cooling
  • 262 calories / serving
  • Freezable
  • Vegetarian


  • 500g strong white bread flour, plus extra for dusting (if required)
  • 7g dried yeast
  • 1 tsp caster sugar
  • 1 tsp fine salt
  • 100g bunch spring onions, ½ finely chopped, rest sliced into 5cm lengths
  • 115g mature Cheddar, finely grated
  • 6 tbsp extra-virgin olive oil, plus extra for greasing
  • 2 fresh rosemary sprigs, leaves picked
  • ½ tsp sea salt flakes
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    3g 17%
  • Sugars

    1g 1%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 30.5g Protein 7.9g Fibre 1.7g


  1. Put the flour in a large mixing bowl and stir in the yeast, sugar and salt – stirring in each ingredient before adding the next. Stir in the finely chopped spring onions and 75g grated cheese, then make a well in the centre and add 3 tbsp olive oil and 350-400ml lukewarm water, then mix to form a sticky dough.
  2. Use the dough hook attachment of a hand whisk or mixer to knead for 5-10 mins until smooth, soft and elastic. Alternatively, tip onto a lightly floured surface and knead by hand for 10 mins (it will be sticky, but try not to add too much extra flour).
  3. Shape into a ball and transfer to a lightly oiled bowl. Cover with oiled clingfilm, so it’s touching the dough, then leave to rise in a warm place for 1-½ hrs until doubled in size.
  4. Lightly oil the holes of a 12-hole muffin tin. Knock back the dough, then divide into 12 pieces, dropping them into the tin holes. Loosely cover with oiled clingfilm and leave in a warm place for 35-45 mins to rise. Preheat the oven to gas 7, 220°C, fan 200°C.
  5. Mix 1 tbsp oil with 1 tbsp water, brush over the dough, then use your fingertips to make deep dimples in the dough. Sprinkle over the remaining grated cheese. Toss the sliced spring onions and rosemary in the remaining oil and water mix, then arrange on the dough.
  6. Bake for 18-20 mins until golden. Drizzle with the remaining 2 tbsp oil and scatter with the sea salt flakes while still hot. Transfer to a wire rack and leave to cool for 10 mins before serving.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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