Rosemary Garlic Focaccia Muffins

Ingredients

• 1.25 tsp active dry yeast (*)
• 1 tsp honey (**)
• 1.25 cup warm water
• 2.5 cup bread flour (***)
• 2 tsp sea salt
• 0.25 cup extra-virgin olive oil (Divided; about 2 tablespoons are used on the dough initially, followed by an additional 2 tablespoons before kneading. Also use some to grease the muffin pan.)
• 2 tbsp butter (Melted, for brushing the baked muffins)
• 2 tbsp finishing salt (Such as Le Saunier de Camargue Herbes De Provence Fleur de Sel)
• 0.333333 cup extra-virgin olive oil (For the rosemary-garlic topping)
• 1 tsp rosemary (Minced; source specifies 2–3 sprigs)
• 3 garlic cloves (Minced)

Steps

1. 1

   Day one: In a large bowl, mix the active dry yeast, honey, and warm water. Let the mixture stand for 5–10 minutes, until it becomes foamy and yeasty.

2. 2

   Add the bread flour and sea salt. Mix with a large spoon or spatula until a rough dough forms. The dough may still look wet, but it should hold together.

3. 3

   Drizzle about 2 tablespoons of the divided olive oil over the dough. Gently turn the dough in the oil until it is coated.

4. 4

   Cover the bowl with plastic wrap and refrigerate overnight for at least 8 hours, until the dough doubles in size. Alternatively, cover the bowl and let the dough stand at room temperature for at least 4 hours, or until doubled.

5. 5

   Day two: Drizzle the remaining approximately 2 tablespoons of the divided olive oil over the dough. Give the dough a quick knead in the bowl to deflate it.

6. 6

   Turn the dough out onto a lightly oiled counter and pat it into a rough rectangle. The dough will still be slightly sticky.

7. 7

   Using a sharp knife or bench scraper, divide the dough in half, then cut six pieces from each half, making twelve pieces total.

8. 8

   Grease a muffin pan with olive oil. Divide the dough among the muffin cups, fitting one piece snugly into each cup. The pieces do not need to be perfectly round.

9. 9

   Cover the muffin pan and let the dough rise for about 2 hours, until it has slowly risen inside the cups.

10. 10

    Meanwhile, prepare the rosemary-garlic topping. Heat the topping olive oil in a small pan over medium heat.

11. 11

    When the oil is shimmering, turn off the heat and add the minced rosemary and garlic. Remove the pan from the heat and gently swirl it to quickly cook the rosemary and garlic, about 1 minute. If the mixture begins to burn, transfer it to a bowl.

12. 12

    Preheat the oven to 450°F.

13. 13

    Oil your hands and poke deep holes all over the top of each dough portion. Make plenty of holes, reaching down toward the bottom of the muffin pan.

14. 14

    Drizzle about 1 teaspoon of the rosemary-garlic oil evenly over each muffin. You may not need all of the oil.

15. 15

    Bake for about 20 minutes, until the tops are golden brown.

16. 16

    Brush the hot focaccia muffins with the melted butter, then sprinkle them with the finishing salt.

Notes

The recipe is best served the day it is baked. Do not refrigerate the baked muffins, as the bread may dry out and become hard. The dough can alternatively rise at room temperature for at least 4 hours instead of undergoing the overnight cold rise.

Nutrition per serving

• side dish
• bread
• baked
• vegetarian
• Italian
• muffins
• holiday
• dinner party