Bake individual, olive-oil rich focaccia in a muffin tin for a side with crisp edges and a tender crumb, topped with herby garlic and rosemary.
Author:ellievance
Prep Time:20 min
Cook Time:25 min
Total Time:1 hour 45 min
Yield:12 muffins 1x
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 ¼ teaspoons active dry yeast
1 teaspoon granulated sugar
1 cup warm water (105-115°F)
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
¼ cup olive oil, plus more for greasing
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Flaky sea salt, for topping
Instructions
In a small bowl, combine the yeast, sugar, and warm water. Let stand for 5-10 minutes, until foamy.
In a large bowl, whisk together the flour and salt.
Pour the yeast mixture and ¼ cup olive oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with olive oil.
Punch down the dough and divide it into 12 equal pieces.
Shape each piece into a ball and place one ball into each muffin cup.
Gently press down on each dough ball to fill the muffin cup.
Drizzle each muffin top with a little extra olive oil.
Sprinkle the minced garlic, chopped rosemary, and flaky sea salt over the tops of the dough.
Bake for 18-22 minutes, or until golden brown and cooked through.
Let cool in the muffin tin for a few minutes before transferring to a wire rack.
Notes
For a deeper flavor, you can let the dough rise in the refrigerator overnight.
Feel free to add other herbs like thyme or oregano.
These are excellent served warm with soup or salad.