Description
Delicious and airy Focaccia Muffins made with a simple no-knead dough, proofed overnight and topped with three flavorful options including basil pesto, rosemary and salt, and cherry tomatoes with olives and oregano. Perfect as a snack or appetizer, these golden muffins are easy to prepare and bursting with Mediterranean flavors.
Ingredients
Scale
Dough Ingredients
- 1.1 lb all purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 2 cups warm water (1 ½ cups room temperature, ½ cup boiling water)
- 3 tablespoons extra virgin olive oil
Toppings
- Basil pesto
- Rosemary and salt
- Cherry tomatoes, olives and oregano
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt thoroughly.
- Activate Yeast: In a separate cup, mix the warm water, sugar, and yeast. If using active dry yeast, wait until bubbles or foam form before proceeding.
- Combine Wet and Dry: Slowly pour the yeast mixture into the flour bowl while stirring continuously until fully incorporated and no dry flour remains.
- First Proof: Drizzle 1 tablespoon olive oil over the dough, cover with plastic wrap, and place in the refrigerator to proof overnight for 10 to 14 hours.
- Prepare Muffin Tin: The next day, once the dough has tripled in size and is bubbly and jiggly, brush a non-stick muffin tin with olive oil, including the edges.
- Portion Dough: Using an oiled measuring cup or ladle, distribute the sticky dough evenly into the muffin tin cups.
- Second Proof: Cover the muffin tin with an elevated baking tray to avoid sticking and let the dough proof at room temperature in a warm place for 1 hour.
- Preheat Oven: Preheat your oven to 425℉ (220℃).
- Dimple and Top: Drizzle the risen dough with olive oil and use oiled fingers to dimple the dough. Sprinkle salt and add desired toppings, pressing them firmly into the dough.
- Bake: Place the muffins on the bottom rack of the oven and bake for 23 minutes until golden and risen.
- Cool and Serve: Remove from oven and carefully pop out the muffins using a toothpick if needed. Cool on a rack briefly and enjoy warm with optional dipping oils.
Notes
- The nutritional values do not include toppings; add toppings per your preference.
- If using active dry yeast, ensure it foams before mixing with flour.
- Brush your fingers with olive oil before dimpling dough to prevent sticking.
- Use a non-stick or well-oiled muffin tin to make removal easier.
- Letting the dough proof slowly overnight in the fridge develops flavor and texture.
- Serve warm with bread dipping oil or basil oil for enhanced flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
