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Focaccia Muffins

baked focaccia muffins in a muffin tin
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Ingredients

For the focaccia dough

  • 5½ cups [715 g] all-purpose flour*
  • 2¼ tsp [13 g] salt
  • 2½ tsp [8 g] instant yeast
  • ⅓ cup [70 g] extra-virgin olive oil
  • 2 cups [470 g] water, at room temperature
  • Herbs (optional): 4 Tbsp thyme or 2 Tbsp rosemary**

For the topping

  • 4 Tbsp [55 g] extra-virgin olive oil
  • Flaky salt

Instructions

  1. Make the dough: Combine the flour, salt, yeast, oil, water, and herbs (if using) in the bowl of a stand mixer fitted with the hook attachment (or large mixing bowl). Mix together on low (or using your hand in the bowl if you don’t have a stand mixer) until it forms a lumpy dough and then increase the speed to medium. Knead with the hook for about 3 minutes, just until it smooths out quite a lot and starts to look stringy instead of lumpy (about 5 minutes mixing by hand). The dough should be very wet and sticky but not soupy.
  2. Let it rise: Cover and place the bowl of dough at room temperature. You can let it rise overnight or quickly. To do it overnight, let it sit at room temperature for 15 minutes, then place in the fridge overnight (up to 36 hours). If you do it quickly, let it rise at room temperature for a total of about 60 minutes, until doubled in size.
  3. Fill the muffin tin and proof: Drizzle about 1/2 tsp olive oil in the bottom of all 12 muffin tin wells. Use a finger to evenly coat the bottom and sides of each well. Evenly distribute the dough across the wells. It should not quite come up to the top. Proof 60-90 minutes until they are about 1.5 their original size (just cresting the muffin tin).
  4. Once they’ve risen, drizzle a few drops (just under 1/2 tsp) over each and dimple with your fingers.
  5. Preheat the oven to 425°F [220°C] when the dough is almost done proofing.
  6. Bake for about 30 to 35 minutes (start checking on them after about 25 minutes), until the tops are golden brown and they’re cooked through (200°F [93°C] internal temperature).

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Notes

* You can alternatively use bread flour or whole wheat flour. I’ve even used whole wheat pastry flour, which yields a more tender (yet still chewy) crumb.

** You can substitute a smaller amount of dried herbs if you don’t have fresh. Or omit the herbs entirely!

Storage: After completely cooled, store sealed at room temperature for 1 day, and freeze whatever you don’t plan to eat right away (bread keeps much better in the freezer than in the refrigerator or at room temperature).

Find it online: https://cardamomandtea.com/69654/focaccia-muffins/