Ingredients
Focaccia Muffins
- 1.5 pounds store-bought pizza dough
- 1/2 scant cup extra virgin olive oil
- 8 cloves garlic
- 4 sprigs fresh rosemary
- Flaky salt, to taste
Instructions
- Prepare the Dough: If time permits, place the pizza dough in a lightly greased bowl and allow it to come to room temperature for easier handling and better rise.
- Divide the Dough: Using a bench scraper or sharp knife, cut the dough ball into 12 even slices. The slices do not need to be perfect; be careful not to overwork the dough to maintain airiness.
- Oil Muffin Pan: Pour 1 teaspoon of olive oil into each cup of a standard muffin pan to prevent sticking and add flavor.
- Shape and Place Dough: Gently shape each dough piece into a rough ball, being careful not to deflate the air bubbles, and place them into the oiled muffin cups. Cover with a towel.
- Preheat and Proof: Let the dough rest near the oven as it preheats to 400°F (204°C). The warmth will help the dough rise further.
- Prepare Garlic and Rosemary: While the dough rests, chop the garlic finely. Remove rosemary leaves from stems and chop.
- Infuse Olive Oil: Heat the remaining olive oil over medium heat. Flick a small drop of water into the oil to test readiness; if it sizzles, remove from heat immediately.
- Add Herbs to Oil: Carefully add the chopped garlic and rosemary to the hot oil and stir until the sizzling stops, infusing the oil with flavor without burning the garlic.
- Top the Dough: Spoon a generous amount of the garlic-rosemary oil onto each dough ball, using all of it to ensure full flavor coverage.
- Create Dimples: Press into the dough with two fingers to create dimples that help hold the garlic and rosemary in place and give characteristic focaccia texture.
- Bake: Place the muffin pan in the oven and bake for 14 to 16 minutes, or until the focaccia muffins are golden brown and crispy on the outside. If the tops brown too quickly, loosely cover with foil.
Notes
- Allowing the dough to come to room temperature and proof near the oven ensures a lighter, airier texture.
- Do not overwork the dough when dividing and shaping to preserve the gas bubbles for fluffiness.
- Using flaky salt adds a delightful salty crunch; sprinkle according to your taste before or after baking.
- If garlic starts to brown during the oil infusion step, reduce heat or remove from heat sooner to avoid bitterness.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
