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Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (240 ml) warm water
  • 2 tsp instant yeast
  •  1 tsp sugar
  • 1 tsp fine salt
  • 1 tbsp chopped rosemary
  • flaky salt for topping
  • 2 tbsp olive oil (plus more for greasing and drizzling)

 

Instructions

  1. Lightly grease a standard 12-cup muffin tin with olive oil and set aside.

  2. In a mixing bowl, combine the warm water, instant yeast, and sugar. Stir and let it sit for about 2–3 minutes until slightly foamy.

  3. Add the flour, fine salt, chopped rosemary, and 2 tablespoons of olive oil to the yeast mixture. Stir with a spatula until a sticky dough forms.

  4. This step is optional. Transfer the dough onto a lightly floured surface. Knead for 5–7 minutes, or until smooth and elastic. Add flour if dough feels too wet.
    (The dough will still be slightly sticky, this is good for focaccia.)

  5. Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for 45–60 minutes, or until doubled in size.

  6. Once risen, use an oiled spoon or your hands to divide the sticky dough evenly into the greased muffin cups.

  7. Let the dough rest again in the muffin tin for about 20–25 minutes, allowing it to puff up.

  8. Drizzle each muffin with a little olive oil. Use your oiled fingertips to gently press dimples into the tops, just like traditional focaccia.

  9. Sprinkle flaky salt and a bit of extra rosemary on top of each muffin.

  10. Preheat your oven to 400°F (205°C). Bake the muffins for 15–18 minutes, or until golden brown around the edges.

  11. Allow the muffins to cool in the pan for 5 minutes, then transfer to a rack. Serve warm with olive oil or enjoy as a side to soups, salads, or pasta.

Find it online: https://thecozynutritionist.com/focaccia-muffins/