Focaccia Muffins
All of the flavors of my popular Focaccia Bread in a convenient, bite-sized muffin form! These Focaccia Muffins are crispy on the outside, soft and airy inside, and bursting with garlic, olive oil, and herbs.
Servings: 12 muffins
Calories: 158kcal
Ingredients
- 1 cup warm water, 105°-110°F
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- ⅓ cup (71 g) extra virgin olive oil
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic, minced
- 1 teaspoon kosher salt, divided
- 2 ½ cups (312.5 g) all-purpose flour
Instructions
- In a large bowl, combine the warm water, granulated sugar, and yeast. Stir gently to dissolve. Let sit for 5 minutes, or until the mixture becomes foamy.
- In a small bowl, whisk together the olive oil, Italian seasoning, garlic, and ½ teaspoon of salt.
- Pour half of the seasoned oil mixture (about 2 ½ tablespoons) into the yeast mixture. Stir to combine.
- Add the flour to the wet ingredients and stir until a shaggy dough forms and all the flour is incorporated.
- Transfer the dough to a lightly greased large bowl. Cover with a clean tea towel and let it rest in a warm spot for about 1 hour, or until doubled in size.
- Preheat oven to 450°F.
- Spoon about ½ teaspoon of the remaining oil mixture into each cup of a standard 12-cup muffin tin. Using a pastry brush, coat the bottom and sides of each cup with the oil mixture. Set aside any remaining oil mixture for brushing on top of the dough.
- Once the dough has risen, divide it evenly among the muffin cups. Use your fingers to gently press the dough down and create small dimples in each.
- Brush the tops of the dough with the remaining oil mixture and sprinkle with the remaining salt.
- Bake for 11-14 minutes, or until the tops are golden brown and the bottoms are crisp.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm.
Nutrition
Serving: 1muffin | Calories: 158kcal