Description
These easy no-knead Focaccia Muffins offer a perfect blend of fluffy, airy texture and rich Mediterranean flavors. With three distinct toppings—basil pesto, rosemary and salt, and cherry tomatoes with olives and oregano—these savory muffins make a delightful snack or appetizer. The dough requires minimal hands-on time, proofing overnight, and baking the next day produces golden, flavorful muffins with crisp edges and soft centers.
Ingredients
Dough Ingredients
- 1.1 lb / 500 g 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
- Fresh rosemary and salt
- Cherry tomatoes, olives, and dried oregano
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt, stirring together evenly to distribute the salt throughout the flour.
- Activate Yeast: In a separate cup, mix warm water with sugar and instant yeast. If using active dry yeast, wait for bubbles or foam to form before proceeding to ensure the yeast is active.
- Combine Ingredients: Slowly pour the yeast mixture into the flour bowl while stirring continuously. Mix until fully combined and no dry flour remains at the bottom, resulting in a sticky dough.
- First Proof: Drizzle 1 tablespoon of olive oil over the dough and cover the bowl tightly with plastic wrap. Place the bowl in the refrigerator to proof overnight for 10-14 hours. The dough should triple in size and become bubbly and jiggly.
- Prepare Muffin Tin: Brush a non-stick muffin tin thoroughly with olive oil, focusing on all edges to prevent sticking. Using a measuring cup or ladle, portion the sticky dough evenly into the muffin cups.
- Second Proof: Cover the muffin tin with an elevated baking tray that won't stick to the muffins, and leave to proof at room temperature in a warm place for 1 hour, allowing the dough to rise further.
- Preheat Oven: Set the oven to 425℉ (220℃) to prepare for baking.
- Dimension and Add Toppings: Once risen, drizzle the muffins with olive oil. Using oiled fingers, press dimples into the surface of each muffin. Sprinkle with salt, add your chosen toppings (basil pesto; rosemary and salt; or cherry tomatoes, olives, and oregano), and gently press them into the dough to secure.
- Bake: Place the muffin tin on the bottom rack of the oven and bake for 18-23 minutes, until the muffins have risen fully and turned a golden-brown color.
- Cool and Serve: Remove muffins from the oven and carefully pop them out using a toothpick if needed. Transfer to a cooling rack and serve warm. Enjoy with optional dipping oils such as bread dipping oil or basil oil for enhanced flavor.
Notes
- Use instant yeast for quicker activation, or substitute with active dry yeast but allow for bubbling to confirm activation.
- The dough is very sticky; using olive oil on your hands and utensils helps manage this.
- Proofing overnight in the fridge develops deep flavor and improves texture.
- Adjust baking times depending on your oven’s heat distribution.
- Feel free to customize toppings according to your preference.
- Serving warm enhances the focaccia muffins’ delicate texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
