Focaccia Muffins
Focaccia Muffins
Ingredients
- 400 g all-purpose flour
- 350 g warm water
- 1 teaspoon instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- as needed dry rosemary
Instructions
- 1
In a large bowl, combine the instant yeast, granulated sugar, and warm water. Stir gently until the yeast and sugar are dissolved.
⏱️ 2 min
- 2
Add the flour to the yeast mixture and mix until just combined into a shaggy dough. Do not overmix.
⏱️ 3 min
- 3
Add the salt and 2 tablespoons of olive oil to the dough.
⏱️ 1 min
- 4
Perform a series of stretch and fold, and then coil fold techniques on the dough immediately. There is no need for waiting between these folding steps.
⏱️ 5 min
- 5
Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator to ferment overnight (for at least 8 hours, up to 12-16 hours).
- 6
The next day, lightly oil a standard muffin mold.
⏱️ 2 min
- 7
Lightly oil your hands. Gently take pieces of the cold dough from the bowl and place them into the prepared muffin molds. The dough will be sticky.
⏱️ 5 min
- 8
Cover the muffin molds loosely with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 1 hour to proof.
- 9
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 10
After the resting period, use your oiled fingertips to gently dimple the surface of each focaccia muffin.
⏱️ 2 min
- 11
Sprinkle dry rosemary over the dimpled dough and drizzle with a little extra olive oil.
⏱️ 1 min
- 12
Bake in the preheated oven for 25–30 minutes, or until the focaccia muffins are golden brown and cooked through.
⏱️ 30 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Focaccia Muffins
- 400 g all-purpose flour
- 350 g warm water
- 1 teaspoon instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- as needed dry rosemary
Instructions
- 1
In a large bowl, combine the instant yeast, granulated sugar, and warm water. Stir gently until the yeast and sugar are dissolved.
⏱️ 2 min - 2
Add the flour to the yeast mixture and mix until just combined into a shaggy dough. Do not overmix.
⏱️ 3 min - 3
Add the salt and 2 tablespoons of olive oil to the dough.
⏱️ 1 min - 4
Perform a series of stretch and fold, and then coil fold techniques on the dough immediately. There is no need for waiting between these folding steps.
⏱️ 5 min - 5
Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator to ferment overnight (for at least 8 hours, up to 12-16 hours).
- 6
The next day, lightly oil a standard muffin mold.
⏱️ 2 min - 7
Lightly oil your hands. Gently take pieces of the cold dough from the bowl and place them into the prepared muffin molds. The dough will be sticky.
⏱️ 5 min - 8
Cover the muffin molds loosely with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 1 hour to proof.
- 9
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 10
After the resting period, use your oiled fingertips to gently dimple the surface of each focaccia muffin.
⏱️ 2 min - 11
Sprinkle dry rosemary over the dimpled dough and drizzle with a little extra olive oil.
⏱️ 1 min - 12
Bake in the preheated oven for 25–30 minutes, or until the focaccia muffins are golden brown and cooked through.
⏱️ 30 min•🌡️ 400