Description
These Focaccia Muffins are a delightful twist on traditional focaccia bread, with three flavorful topping options to choose from. The dough requires no kneading and is left to proof overnight for a delicious, airy texture.
Ingredients
Units
Scale
Dough:
- 1.1lb / 500g all-purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 2 cups warm water (1 1/2 cups room temperature, 1/2 cup boiling water)
- 3 tablespoons extra virgin olive oil
Toppings:
- Basil pesto
- Rosemary and salt
- Cherry tomatoes, olives, and oregano
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine flour and salt.
- Prepare Yeast Mixture: In a cup, mix warm water, sugar, and yeast. Wait for bubbles to appear if using active dry yeast.
- Combine Ingredients: Slowly pour the liquid into the flour, stirring until well combined.
- Proof Overnight: Drizzle with olive oil, cover, and refrigerate for 10-14 hours.
- Portion Dough: Distribute dough into oiled muffin tin and proof for 1 hour.
- Preheat Oven: to 425℉ / 220℃.
- Dimple Dough: Drizzle with oil, dimple dough, sprinkle with salt, add toppings.
- Bake: 18-23 minutes on the bottom rack until golden.
- Cool and Serve: Enjoy warm with dipping oil.
Notes
- Nutritional values exclude toppings.
Nutrition
- Serving Size: 1 muffin
- Calories: 191 kcal
- Sugar: 0.4g
- Sodium: 390mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
