Name: Focaccia Muffins
Prep time: 187 min
Cook time: 437 min
Total time: 625 min
Yield: 12 servings
Ingredients: 500 g all purpose flour (or bread flour if preferred); 2 tsp salt (enhances flavor); 2 tsp instant yeast (if using active dry yeast, proof first); 1 tsp sugar (helps dough ferment); 2 cup warm water (not hot, to keep yeast active); 3 tbsp extra virgin olive oil (for richness and tenderness); null null basil pesto (vegan); null null rosemary (fresh leaves); null null sea salt (flaky, to sprinkle); null null cherry tomatoes (halved or quartered); null null olives (pitted black olives, sliced); null null oregano (dried or fresh)

Instructions

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1

In a large mixing bowl, add the all purpose flour (500 g) and salt (2 tsp) and stir together.
2

Separately in a cup, mix the warm water (2 cup), sugar (1 tsp) and instant yeast (2 tsp). Slowly pour the liquid into the flour bowl whilst stirring.
3

Mix until well combined and no dry flour remains at the bottom of the bowl.
4

Drizzle the top with extra virgin olive oil (1 tbsp) and cover with plastic wrap. Place the bowl in the fridge to proof overnight for 10-14 hours. The next day, the dough should have tripled in size and become bubbly and jiggly.
5

Brush a non-stick muffin tin with [extra virgin olive oil], especially around all the edges. Also oil a measuring cup or ladle. Distribute the dough into the muffin tin evenly. It will be a sticky dough.
6

Cover the muffin tin with an elevated baking tray which won't stick to the muffins and leave to proof at room temperature in a warm place for hour (1).
7

Preheat oven to 425℉ / 220℃. Once the dough has risen, drizzle them with [extra virgin olive oil] and using oiled fingers, dimple the dough by pressing your fingers into the muffins.
8

Sprinkle them all with [salt] then add your desired toppings (e.g., [basil pesto], [rosemary] and [sea salt], or [cherry tomatoes], [olives] and [oregano]), and firmly press them into the dough so they stick and won't fall off once baked.
9

Bake on the bottom rack for [18-23 minutes] depending on your oven strength - they should have risen and become a golden color.
10

Remove from the oven, take the muffins out and place on a cooling rack. If they're hard to take out, use a toothpick around the edges to help pop them out. Enjoy your delicious Focaccia Muffins whilst hot with an optional side of bread dipping oil or basil oil and enjoy!