rosemary garlic focaccia muffins
Directions
- 1Mix the yeast, honey, and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty.
- 2Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms.
- 3Drizzle about 2 tbsp of olive oil on top of the dough, and gently turn the dough in the oil so it's coated. Cover the bowl with plastic wrap and chill in the fridge overnight, at least 8 hours.
- 4The next day, drizzle an additional 2 tosp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
- 5Turn the dough out onto a lightly oiled counter. Pat it into a rough rectangle.
- 6Using a sharp knife or bench scraper, cut the dough into twelve pieces.
- 7Grease a muffin pan with olive oil. Divide the dough into the muffin tins. Allow the dough to rise, covered, for about 2 hours.
- 8Meanwhile, prepare the Rosemary Garlic Topping by heating the olive oil in a small pan over medium heat. Once the oil is shimmering, turn off the heat and add the minced rosemary and garlic
- 9. Remove the pan from the heat and gently swirl it around to quickly cook the rosemary and garlic.
- 10Preheat the oven to 450 F degrees.
- 11Poke deep holes all over the top of the dough.
- 12Drizzle about 1 tsp of the rosemary garlic oil evenly over each of the muffins. You may not use all of the oil.
- 13Bake for about 20 minutes, or until the tops are golden brown.
Ingredients
- 1.25 tsp active dry yeast
- 1 tsp honey
- 315 g bread flour
- 60 ml extra-virgin olive oil
- 300 ml warm water
- Topping:
- 1 tbsp salt
- 3 sprigs rosemary
- 3 garlic cloves
- 80 ml extra-virgin olive oil
Equipment
muffin panknifecutting boardpanbrush