Focaccia Muffins

No ratings yet

These focaccia muffins bake up soft and airy with crisp edges and rich olive oil flavor. They’re easy to portion, simple to customize with toppings and best served warm with soups, salads, or pasta.

Prep Time10

Cook Time30

Resting Time9 30

Total Time10 10

Course: Baked Goods

Cuisine: Italian

Keyword: focaccia muffins

Servings: muffins

Author: Gina Matsoukas

Ingredients

For the dough:

2 1/2 cups all-purpose flour or bread flour / 00 flour (*see note)
1 1/2 cups water at room temperature
1 teaspoon dry instant yeast
2 teaspoon sea salt
1/3 cup extra virgin olive oil approximately

For topping and baking:

12 tablespoons extra virgin olive oil divided
Fresh rosemary to taste
Green olives
Flaky sea salt to taste

Instructions

In a large bowl, combine the flour, yeast, olive oil (3 tablespoons) and sea salt. Add the water gradually, mixing slowly. Use a spoon or spatula to incorporate the ingredients until the dough is well combined and sticky. Let the dough rest for a few minutes to gain structure.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 to 40 minutes in a warm place. The dough should double in volume.
Add the remaining olive oil and lightly brush your hands with olive oil to prevent sticking. Gently fold the dough by lifting it from the edges and folding it over itself with a wrapping motion. Repeat several times to strengthen the dough's structure. Cover the bowl with plastic wrap and refrigerate the dough for at least 8 hours or overnight (12 hours). **see note
Grease a muffin tin with about 1/2 tablespoon of olive oil in each cup. Cut the dough into equal portions (you can estimate by eye or weigh it for precise consistency). Form dough balls, smoothing the top, and place each portion in a muffin tin.
Let the dough rest in the tin at a warm room temperature for 40 to 60 minutes, or until it doubles in size and bubbles on the top.
Preheat oven to high 400°F. Drizzle the remaining 1/2 tablespoon of olive oil over the dough and, with oiled fingers, form dimples by gently pressing into the dough with the pads of your fingers. Sprinkle fresh rosemary, green olives, and sea salt evenly over the top.
Place the muffin tray in the preheated oven and bake for 25 to 30 minutes, or until the focaccia is golden brown on top.
Remove the focaccia from the oven and remove each muffin from the pan. Serve warm or at room temperature.

Notes

*The flour should have at least 12g of protein per 100g. Opt for strong flour or 00 flour for best results.

**You can skip the refrigeration if you need to make the muffins on the same day: Let the dough rise initially at room temperature for 2-3 hours. Then continue with the folding, shaping, and final rising in the muffin tin.

Nutrition