Description
These easy no-knead focaccia muffins come in three delicious flavors—basil pesto, rosemary and salt, and cherry tomatoes with olives and oregano. Perfectly fluffy and golden, they are quick to prepare with an overnight proof and ideal for a savory snack or appetizer.
Ingredients
Scale
Dough
- 1.1 lb all purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 2 cups warm water (1 ½ cups room temperature, ½ cup boiling water)
- 3 tablespoons extra virgin olive oil
Toppings
- Basil pesto
- Rosemary and salt
- Cherry tomatoes, olives and oregano
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the flour and salt and stir together thoroughly.
- Activate yeast: In a separate cup, mix warm water with sugar and yeast. If using active dry yeast, wait until bubbles or foam appear before proceeding.
- Combine dough: Slowly pour the liquid mixture into the flour bowl while stirring. Mix well until no dry flour remains at the bottom and the dough is fully combined.
- First proofing: Drizzle the dough with 1 tablespoon of olive oil, cover the bowl with plastic wrap, and place it in the refrigerator to proof overnight for 10 to 14 hours.
- Prepare muffin tin: The next day, after the dough has tripled in size and become bubbly and jiggly, brush a non-stick muffin tin with olive oil, coating all edges.
- Divide dough: Distribute the sticky dough evenly into the muffin tin using an oiled measuring cup or ladle. Exact portions are not critical but aim for evenness.
- Second proofing: Cover the muffin tin with an elevated baking tray to avoid sticking and let the dough proof at room temperature in a warm place for 1 hour.
- Preheat oven: Set the oven to 425℉ (220℃) and allow it to properly heat while the dough completes its second proofing.
- Prepare muffins for baking: Drizzle the tops of the dough with olive oil. Using oiled fingers, dimple the dough by pressing into the surface to create indentations.
- Add toppings: Sprinkle salt all over and add your choice of toppings: basil pesto, rosemary and salt, or cherry tomatoes with olives and oregano. Press toppings firmly into the dough to ensure they stick.
- Bake: Place the muffin tin on the bottom oven rack and bake for 23 minutes until the muffins have risen and turned a golden brown.
- Cool and serve: Remove the muffins from the oven and carefully take them out of the tin, using a toothpick around edges if needed. Place on a cooling rack and enjoy warm with optional bread dipping or basil oil.
Notes
- The nutritional information excludes toppings, so consider this if tracking exact values.
- If using active dry yeast instead of instant yeast, ensure the yeast is fully activated and bubbly before mixing into the flour.
- The dough is sticky and loose; do not add extra flour to achieve stiffness or it will alter the focaccia texture.
- Proofing the dough overnight in the fridge develops flavor and improves texture significantly.
- Use oiled fingers when dimpling to prevent sticking and achieve characteristic focaccia texture.
- Top the muffins firmly so ingredients do not fall off while baking.
- Adjust baking time slightly if your oven runs hot or cool to ensure golden but not burnt muffins.
- Serve fresh and warm with olive oil-based dips for the best experience.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
