Focaccia Muffins
5 min read
These Focaccia Muffins are golden, fluffy, and perfectly crisp on the edges - Recipe by Meryem Avci @mymobilechef.uk
Whether you’re prepping for a brunch, sharing with friends, or just treating yourself, these little focaccia cups are the ultimate crowd-pleaser.
Whether you’re prepping for a brunch, sharing with friends, or just treating yourself, these little focaccia cups are the ultimate crowd-pleaser.
Ingredients
For the dough:
- 350 g bread flour
- 280 g water
- 7 g salt
- 2 g instant yeast (or 70 g active sourdough starter)
Toppings:
Use your favourites - cherry tomatoes, olives, rosemary, flaky salt, caramelised onions, a drizzle of garlic oil. I used pesto 🌿
How to Make It
- Mix the dough: Combine flour, yeast (or starter), salt, and water. Mix until no dry flour remains.
- Knead and rest: Knead for a few minutes, then cover and let rest until doubled in size (about 1–2 hours).
- Prepare the tin: Grease a muffin tin generously with olive oil.
- Shape: Divide the dough into muffin-sized portions and place in the tin. Dimple the tops with your fingers and add your favourite toppings.
- Proof: Let rest for another 30–40 minutes until puffy.
- Bake: Bake in a preheated oven at 220°C (fan) for 18–20 minutes, until golden and crisp on top.
Serve warm, drizzle with extra virgin olive oil, or some fresh raspberry jam & cream to enjoy a bakery-like finish - right from the comfort of your own home.
