Mini Focaccia Muffins!

By Cooking With Ayeh · 120 min

Ingredients

Instructions

1. In a large bowl, stir together the flour and salt.
2. In a cup, mix the warm water, sugar and yeast. If using active dry yeast, wait until foam appears.
3. Slowly pour the liquid into the flour while stirring, then mix until no dry flour remains.
4. Drizzle with 1 tablespoon olive oil, cover, and refrigerate overnight for 10-14 hours. The dough is ready when it has tripled, and is bubbly and jiggly.
5. Brush a non-stick muffin tin with olive oil, including the edges. Divide the sticky dough evenly among the cups using a measuring cup or ladle.
6. Cover the tin with an upturned baking tray and let the dough rise at room temperature in a warm place for 1 hour.
7. Preheat the oven to 425°F / 220°C. Drizzle the risen dough with olive oil, then use oiled fingers to press dimples into each muffin.
8. Sprinkle with salt, then press on your toppings firmly so they stick.
9. Bake on the bottom rack for 18-23 minutes, depending on your oven, until risen and golden.
10. Remove from the oven and move to a cooling rack. If stuck, run a toothpick around the edges to loosen them.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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