Mini Focaccia Muffins
Directions
- 1Prepare focaccia dough following any of the focaccia tutorials shown by the author.
- 2Lightly oil a surface and tip the dough out. Divide the dough into 50g portions.
- 3Oil each muffin cup with about a teaspoon of olive oil.
- 4Place each 50g dough ball in a muffin cup. Cover the muffin tin and let proof for about an hour and a half.
- 5Preheat oven to 220F/430F.
- 6Drizzle with olive oil and dimple each portion 3-4 times with your fingers.
- 7Add the desired toppings, pressing them firmly into the dough.
- 8Sprinkle with sea salt and drizzle with more olive oil.
- 9Bake on the lowest rack for 18-20 minutes until golden brown.
- 10Let cool for 5 minutes in the tin and then remove to finish cooling on a rack. Use a knife to pry out if needed.
Ingredients
- 1 batch focaccia dough
- 1 tsp per muffin extra virgin olive oil
- 1 flaky sea salt
- 50 g toppings of choice (olives, rosemary, potatoes, cheese, tomatoes, red onion)
Equipment
mixing bowlwhiskdigital scalemuffin tinovenknifepastry scraper
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