Focaccia, but in a muffin pan?

Ingredients

• 250 g Bread Flour (high‑protein flour for better gluten development)
• 150 ml Warm Water (around 38‑40°C, helps activate yeast)
• 5 g Active Dry Yeast (1 tsp, proofed in warm water)
• 30 ml Olive Oil (extra‑virgin, plus extra for greasing tin)
• 5 g Salt (1 tsp fine sea salt)
• 5 g Sugar (1 tsp, feeds the yeast)
• 1 tbsp Fresh Rosemary (finely chopped)
• 6 pcs Cherry Tomatoes (halved, for topping)
• 6 pcs Kalamata Olives (pitted and sliced, for topping)
• 1 tsp Coarse Sea Salt (sprinkled on top for crunch)

Instructions

1. Proof the Yeast

   In a small cup, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5‑10 minutes until frothy.

   Time: PT10M

2. Mix the Dough

   In a large mixing bowl, whisk together bread flour and salt. Make a well, pour in the yeast mixture and 30 ml olive oil. Stir until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic.

   Time: PT10M

4. First Rise (Bulk Fermentation)

   Place the dough back into the bowl, coat lightly with olive oil, cover with a damp cloth, and let rise in a warm spot until doubled, about 1 hour.

   Time: PT1H

5. Shape and Fill Muffin Tin

   Punch down the risen dough, divide into 12 equal pieces (≈30 g each). Grease the muffin tin with olive oil, then press each piece into a cup, spreading gently to fill the cavity about ¾ full.

   Time: PT15M

6. Second Rise (Proof in Tin)

   Cover the filled tin loosely with plastic wrap and let the dough rise for 30 minutes, or until the tops are puffed and nearly doubled.

   Time: PT30M

7. Add Toppings

   Brush the tops lightly with olive oil, then scatter chopped rosemary, halved cherry tomatoes, sliced olives, and a pinch of coarse sea salt on each muffin.

   Time: PT5M

8. Bake

   Preheat the oven to 200°C (392°F). Bake the muffins for 18‑20 minutes, until golden brown and the tops are crisp.

   Time: PT20M

   Temperature: 200°C

9. Cool

   Remove the tin from the oven, let the muffins sit for 5 minutes, then transfer them to a cooling rack to cool completely.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

22 g

Fat

5 g

Fiber

1 g