Description
Make individual, portable portions of focaccia bread using a muffin tin. These savory muffins feature olive oil, herbs, and a soft interior with slightly crisp edges.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon instant dry yeast
- 1 teaspoon granulated sugar
- 3/4 teaspoon salt
- 3/4 cup warm water (about 105-115°F)
- 3 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon dried rosemary, crushed
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon coarse sea salt, for topping
- Optional toppings: 1/4 cup pitted Kalamata olives, halved; 1/4 cup cherry tomatoes, halved
Instructions
- In a medium bowl, whisk together the flour, yeast, sugar, and salt.
- Add the warm water and 3 tablespoons of olive oil to the dry ingredients. Mix with a spoon until a shaggy, sticky dough forms. Do not overmix.
- Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes. This is a short proofing time.
- Lightly grease a standard 12-cup muffin tin.
- Divide the sticky dough evenly among the 12 muffin cups. The cups should be about half to two-thirds full.
- Drizzle a small amount of olive oil over the top of each dough portion.
- Use your fingertips to gently press down into the center of each dough portion, creating small dimples similar to focaccia.
- If using, press the olives and tomatoes into the dough. Sprinkle the tops with fresh rosemary and coarse sea salt.
- Let the muffins proof in the tin for another 20 minutes while you preheat your oven to 400°F (200°C).
- Bake for 18 to 22 minutes, or until the tops are golden brown and the edges are set.
- Remove the muffins from the tin immediately after baking and let them cool slightly on a wire rack before serving.
Notes
- For extra flavor, mix 1 teaspoon of garlic powder with the flour mixture.
- If you prefer a crispier bottom, line the muffin tin with paper liners, but this may slightly reduce the crispiness of the sides.
- These are best eaten the day they are made.
- Prep Time: 10 min
- Cook Time: 22 min
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 4
- Cholesterol: 0