Description
These Focaccia Muffins are a delightful twist on the classic bread, with a no-knead method making them easy to prepare. Topped with three flavorful options – basil pesto, rosemary and salt, or cherry tomatoes, olives, and oregano, these muffins are perfect for a savory snack or accompaniment to a meal.
Ingredients
Units
Scale
Dough:
- 1.1lb / 500g all-purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 2 cups warm water (1 1/2 cups room temperature, 1/2 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 flour and salt.
- Activate Yeast: Mix warm water, sugar, and yeast in a cup. Wait for bubbles to appear if using active dry yeast.
- Combine: Slowly pour liquid into the flour, stirring until well combined.
- Proof Overnight: Drizzle with olive oil, cover, and refrigerate for 10-14 hours.
- Shape and Proof: Distribute dough into oiled muffin tin and let proof for 1 hour.
- Preheat and Top: Preheat oven, drizzle with olive oil, dimple dough, sprinkle with salt, add toppings.
- Bake: Bake at 425℉ for 18-23 minutes until golden.
- Cool and Enjoy: Remove from oven, cool, and serve hot with dipping oil.
Notes
- Nutritional values do not include toppings.
Nutrition
- Serving Size: 1 muffin
- Calories: 191 kcal
- Sugar: 0.4g
- Sodium: 390mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
