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focaccia muffins recipe

Focaccia Muffins

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Prep Time 1 hour 50 minutes
Cook Time 20 minutes
Total Time 2 hours 10 minutes
Servings: 12 Muffins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 1/2 cups (440 g) all purpose flour or bread flour
  • 2 1/4 teaspoons (7 g) instant yeast
  • 1 tablespoon  granulated sugar
  • 1 1/2 teaspoons  fine salt
  • 1 1/3 cups (320 ml) warm water, about 110 F (43 C)
  • 3 tablespoons  olive oil plus extra for the bowl and the pan
Garlic rosemary topping
  • 1/4 cup (60 ml) olive oil
  • 3 garlic  cloves
  • 2 tablespoons  fresh rosemary finely chopped, or 2 teaspoons dried
  • Flaky sea salt
  • Black pepper

Method
 

  1.  Whisk the flour, yeast, sugar and salt. Add the warm water and 3 tablespoons of olive oil and stir until a sticky dough forms. Knead for 2 to 3 minutes.
  2. Place the dough in an oiled bowl, cover and let rise for 60 to 75 minutes until doubled.
  3. Add about 1 teaspoon of olive oil to each cup of a 12 cup muffin pan.
  4. Divide the dough into 12 pieces, shape each into a loose ball and place it in a cup.
  5. Cover and let rise for 30 to 40 minutes. Heat the oven to 425 F (220 C).
  6. Mix 1/4 cup of olive oil with the garlic and rosemary. Dimple the rolls and spoon over the oil. Sprinkle with flaky salt.
  7. Bake for 18 to 22 minutes until deep golden. Cool for 5 minutes and serve warm.

Notes

Vegan. Contains gluten. Use plenty of olive oil in the pan for a crisp crust.