Description
These Focaccia Muffins are a delightful twist on traditional focaccia bread, baked in a convenient muffin tin for individual servings. Infused with Italian seasoning and garlic, they offer a flavorful, crispy exterior and a soft, airy interior. Perfect as a snack, appetizer, or alongside your favorite meal, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Scale
Yeast Mixture
- 1 cup warm water, 105°-110°F
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
Seasoned Oil Mixture
- ⅓ cup (71 g) extra virgin olive oil
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt, divided
Dough
- 2 ½ cups (312.5 g) all-purpose flour
Instructions
- Activate the Yeast: In a large bowl, combine the warm water, granulated sugar, and yeast. Stir gently to dissolve and let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare the Seasoned Oil: In a small bowl, whisk together the olive oil, Italian seasoning, garlic, and half a teaspoon of kosher salt to blend the flavors well.
- Combine Wet Ingredients: Pour half of the seasoned oil mixture (about 2 ½ tablespoons) into the yeast mixture and stir to blend the ingredients thoroughly.
- Mix the Dough: Add the all-purpose flour to the wet mixture and stir until a shaggy dough forms and all the flour is incorporated evenly.
- First Rise: Transfer the dough to a lightly greased large bowl, cover it with a clean tea towel, and let it rest in a warm spot for about 1 hour or until it doubles in size.
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot enough for baking the focaccia muffins.
- Prepare Muffin Tin: Spoon approximately ½ teaspoon of the remaining seasoned oil mixture into each cup of a 12-cup muffin tin. Use a pastry brush to coat the bottom and sides of each cup thoroughly. Reserve any leftover oil mixture for later use on top of the dough.
- Shape the Muffins: Once risen, divide the dough evenly among the muffin cups. Use your fingers to gently press the dough down and create characteristic dimples in each muffin, mimicking traditional focaccia texture.
- Final Touch: Brush the tops of the dough with the remaining seasoned oil mixture and sprinkle with the remaining half teaspoon of kosher salt to enhance flavor and texture.
- Bake: Place the muffin tin in the preheated oven and bake for 11 to 14 minutes, or until the tops are golden brown and the bottoms have become crisp.
- Cool and Serve: Allow the focaccia muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly. Serve warm for the best flavor and texture experience.
Notes
- Ensure water temperature is between 105°-110°F to properly activate yeast without killing it.
- The dimples in the dough help retain the oil and provide the signature focaccia texture.
- You can add toppings like rosemary, olives, or cherry tomatoes on top before baking for added flavor.
- Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
