Muffin tin focaccia
If you love focaccia as much as I do then you are absolutely going to love these bite sized muffin focaccia's. The recipe uses my easy and fool proof no knead focaccia dough to make up to 24 muffin sized focaccia's.
Servings: 12
Ingredients
- 700 g bread flour
- 680 g lukewarm water 100°F / 34°C
- 7 g dry yeast
- 12 g fine sea salt
- 1 teaspoon honey or maple syrup optional
- 60 g olive oil extra virgin
- 2 sprigs rosemary finely chopped
Instructions
- Start by stirring lukewarm water, yeast, and honey in a medium bowl with a whisk. Wait for about 5 minutes until the mixture becomes frothy, signalling that the yeast is ready. If using instant yeast, you can skip this step and combine the flour, water and yeast all at the same time.
- In a different large bowl, whisk flour and salt. Then, pour in the yeast mixture, stirring with a spoon or your hands to form a wet, sticky dough without dry spots. Cover the bowl with plastic or a damp cloth for 10 minutes.
- Afterward, with damp hands, stretch a piece of the dough and fold it across itself. Turn the bowl and repeat this action three more times, covering the dough again for another 10 minutes. This is the stretch and fold method and it will strengthen your dough.
- Continue this stretching and folding process until the dough shapes into a ball.
- Coat the dough with 20g of olive oil, moving the dough around with your hands to ensure it's well coated and cover it tightly with plastic wrap. Let it rest in the fridge between 18 to 72 hours; this is the first proof.
- Take the dough out of the bowl and place onto a clean working surface. Using a bench scraper, divide the dough into 24 pieces. Take each piece and weigh it on a digital scale. They should weigh roughly 60g but we do not have to be precise here.
- Oil a muffin tin with 20g olive oil and place the divided dough into the individual muffin tins. Cover with plastic wrap or a damp tea towel and leave to proof for 1 - 2 hours in a warm spot until the dougb has risen.
- Preheat your oven to 200°C (390°F)
- After the rise, dimple the dough with your fingers. Sprinkle rosemary on top, drizzle with 2 tablespoons of oil, and season with flaky sea salt. Bake for 30 minutes until golden on top.
- Allow the focaccia to slightly cool before removing them from the tin. Place onto a wire rack and leave to rest for 5 minutes before serving.
