Rosemary Focaccia Muffins

Bread

Prep time: 30 Min
Cook time: 20 Min
Inactive time: 10 Hour
Total time: 10 H & 50 M

Ingredients

  • 1 ¼ tsp active dry yeast*
  • 1 tsp honey**
  • 1 ¼ c warm water
  • 2 1/2 c bread flour***
  • 2 tsp sea salt
  • ¼ c extra-virgin olive oil, divided
  • 2 tbsp butter, melted
  • 2 tbsp finishing salt, like Le Saunier de Camargue Herbes De Provence Fleur de Sel

Rosemary Garlic Topping

  • 1/3 c extra virgin olive oil
  • 2-3 sprigs of rosemary, minced
  • 3 garlic cloves, minced

Directions
Focaccia Muffins: Day one

  1. Mix the yeast, honey, and water together in a large bowl. Allow to sit for 5-10 minutes until the mixture gets foamy and yeasty.
  2. Add the flour and salt to the bowl, and mix everything with a large spoon or spatula until a rough dough forms. The dough may still seem wet, but it should hold together.
  3. Drizzle 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. The dough will double in size.

Day two

  1. The next day, drizzle an additional 2 tbsp of olive oil on the dough and give the dough a quick knead to deflate it in the bowl.
  2. Turn the dough out onto a lightly oiled counter. Pat it into a rough rectangle (the dough will still be a little sticky).
  3. Using a sharp knife or bench scraper, divide the dough in half, and then cut six pieces from each half for a total of twelve pieces of dough.
  4. Grease a muffin pan with olive oil. Divide the dough into the muffin tins. The dough does not have to be perfectly round, but it should fit snugly into the tins.
  5. Allow the dough to rise, covered, for about 2 hours. The dough will slowly rise inside the tins.

Rosemary Garlic Topping

  1. Meanwhile, 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.
  2. Remove the pan from the heat and gently swirl it around to quickly cook the rosemary and garlic. This should only take a minute. If it starts to burn, transfer the mixture to a bowl.

Focaccia Muffins, cont.

  1. Preheat the oven to 450 F degrees.
  2. Oil your hands and poke deep holes all over the top of the dough. Don’t be shy–you want there to be lots of holes that touch the bottom of the pan!
  3. Drizzle spoonfuls of the rosemary garlic topping evenly over the dough.
  4. Bake for about 20 minutes, or until the tops are golden brown.
  5. Brush the hot focaccia muffins with melted butter and sprinkle with the finishing salt.