Description
Focaccia Muffins are a delightful twist on traditional focaccia bread, offering individual portions that are perfect for any occasion. With a crunchy exterior and a soft, chewy center, these muffins are not only easy to make but also incredibly versatile. You can customize them with a variety of toppings, such as zesty cherry tomatoes, aromatic rosemary, or rich basil pesto, ensuring there’s a flavor for everyone. Ideal for sharing at family gatherings or enjoying as a snack, Focaccia Muffins bring warmth and comfort to your table. Best of all, with no kneading required and an overnight rise, these muffins are perfect for both novice and experienced bakers alike!
Ingredients
Scale
- 1.1 lb (500g) all-purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 2 cups warm water (1½ cups room temperature, ½ cup boiling water)
- 3 tablespoons extra virgin olive oil
- Toppings: Basil pesto, rosemary and salt, cherry tomatoes, olives, oregano
Instructions
- In a large mixing bowl, combine flour and salt.
- In a separate cup, mix warm water with sugar and yeast. Let it activate until bubbly.
- Gradually add the liquid mixture to the flour while stirring until fully combined.
- Drizzle olive oil over the dough and cover with plastic wrap; refrigerate overnight (10-14 hours).
- Grease a non-stick muffin tin with olive oil; evenly distribute the dough into each muffin cup.
- Cover the tin with an elevated baking tray and let it rise in a warm area for about an hour.
- Preheat oven to 425°F (220°C). Dimple the tops of the muffins with oiled fingers, sprinkle with salt and add desired toppings.
- Bake on the bottom rack for 18-23 minutes until golden brown.
- Let cool briefly before removing from the tin.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 210
- Sugar: 0g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg