Focaccia Muffins

Versatile focaccia but in muffin format. Maybe it won't work as well for a sandwich but my of my is it ever tasty with soup!

You can make a big batch of these muffins and then once cool, freeze them for an on-the-go snack.

Notes: I give three flours in the list of ingredients. While I do not think this would work with all whole wheat, you could definitely do all all-purpose if that is what you have on hand. Also, if you're a rosemary fan, feel free to sprinkle on some fresh rosemary leaves before baking.

Focaccia Muffins

Yield: 20 - 24 muffins

Ingredients

6 cups all-purpose flour or bread flour (I like to do 3 cups all purpose, 2 cups bread, and 1 cup whole wheat)

3 teaspoons salt

3 teaspoons instant yeast

3 cups lukewarm water

5 - 6 tablespoons olive oil, divided

flaky sea salt, such as Maldon

freshly ground pepper

Instructions

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. You might have to get in there with your hands, too, to get all of the flour moistened. Cover the bowl, and let rest for 30 minutes, and then using an oiled spatula or bench scraper, fold the bottom of the dough over the top, using one hand to scoop it up and to the middle as you rotate the bowl with your other hand. Cover and let rest again. Repeat the rotating and folding 2 more times (a total of 3 folding sessions). You'll see the dough consistency changing as time goes on, with the dough becoming smoother and more elastic.

After your final folding session, lightly drizzle the top of the dough with olive oil, cover the bowl with an airtime cover (plastic wrap or a melamine lid; make sure it is well covered otherwise the dough will dry out and get a crusty bit on the top), and place it in the fridge for at least 12 hours or as long as three days.

When you're ready to bake, using 2 regular muffin tins, spray each well with nonstick spray. Drizzle a bit of olive oil into each well. Set the prepared pans aside.

Deflate the dough, then use kitchen shears or a knife to portion it into small pieces, dropping the pieces into each well — each well will be 3/4 to nearly full. Drizzle with bit more oil. Turn each piece to coat in the oil.

Let the dough rise again until it puffs above the rim, 45 - 60 minutes. Sprinkle with sea salt and fresh pepper

Bake at 425ºF for roughly 20-25 minutes. When golden brown, remove pans from the oven. Let sit for 5 minutes in the pan and then use a nonstick knife or your fingers to transfer each muffin to a cooling rack. Enjoy while warm or reheat in a toaster oven for a few minutes.

Enjoy!

To store the focaccia: When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days. Otherwise, freeze it for up to 3 months.