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Focaccia Muffins with Three Flavors: Basil Pesto, Rosemary, Cherry Tomatoes, and Olives Recipe

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4.2 from 14 reviews

  • Author: Eliza
  • Total Time: 10 hours 35 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These delicious Focaccia Muffins offer a simple no-knead dough recipe that requires minimal effort and uses three delightful topping variations: basil pesto, rosemary and salt, and cherry tomatoes with olives and oregano. Perfectly golden and fluffy, these muffins are a convenient twist on traditional focaccia bread, ideal as a snack or accompaniment to meals.

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
  • Rosemary and salt
  • Cherry tomatoes, olives, and oregano

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt thoroughly, ensuring an even distribution.
  2. Activate Yeast: In a separate cup, mix the warm water with sugar and instant yeast. If using active dry yeast, wait for bubbles or foam before proceeding.
  3. Combine Wet and Dry: Slowly pour the yeast mixture into the flour bowl while stirring. Mix until the dough is well combined and no dry flour remains at the bottom.
  4. Initial Proof: Drizzle 1 tablespoon of olive oil over the dough, cover the bowl with plastic wrap, and place it in the fridge overnight (10-14 hours) to proof. The dough should triple in size and become bubbly and jiggly.
  5. Prepare Muffin Tin: Brush a non-stick muffin tin generously with olive oil around all the edges.
  6. Shape Dough: Using an oiled measuring cup or ladle, distribute the sticky dough evenly into the muffin tin compartments.
  7. Second Proof: Cover the muffin tin with an elevated baking tray that won't stick to the muffins and let it proof at room temperature in a warm place for 1 hour until it rises.
  8. Preheat Oven & Dimple Dough: Preheat the oven to 425°F (220°C). Drizzle olive oil on top of the dough, and using oiled fingers, press dimples into each muffin surface to create the characteristic focaccia texture.
  9. Add Toppings: Sprinkle each muffin with salt, then add your chosen toppings (basil pesto; rosemary and salt; or cherry tomatoes, olives, and oregano). Press toppings firmly into the dough to ensure they stick during baking.
  10. Bake: Place the muffins on the bottom rack of the oven and bake for 18-23 minutes until they have risen fully and turned a golden brown color.
  11. Cool and Serve: Remove muffins from the oven, carefully pop them out of the tin using a toothpick if needed, and transfer to a cooling rack. Serve warm, optionally with bread dipping oil or basil oil for extra flavor.

Notes

  • Use instant yeast for a quicker process or active dry yeast but allow time for it to bubble before mixing.
  • The dough is very sticky; lightly oiling hands and utensils will help in handling.
  • Proofing the dough overnight in the refrigerator develops a better flavor and texture.
  • If you prefer, toppings can be customized according to taste.
  • The muffins are best eaten fresh but can be reheated gently before serving.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipekind.com/focaccia-muffins-with-three-flavors-basil-pesto-rosemary-cherry-tomatoes-and-olives-recipe/