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Salted Rosemary Sourdough Focaccia Muffins Recipe

Salted Rosemary Sourdough Focaccia Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 105 reviews
  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

These Salted Rosemary Sourdough Focaccia Muffins are a delightful twist on traditional focaccia bread, combining the flavors of sourdough, rosemary, and flaky sea salt in convenient muffin form. Perfect for a savory snack or accompaniment to any meal.

Ingredients

Units Scale

For the Focaccia Dough:

  • 80 – 100 grams Active Sourdough Starter
  • 10 grams Salt
  • 430 grams Warm Water
  • 520 grams All Purpose Flour
  • 6 tbsp. Olive Oil

For Topping:

  • Fresh Rosemary
  • Flaky Sea Salt
  • Hot Honey (Optional)

Instructions

  1. In a large baking pan (approx. 9×13″), combine the flour, active sourdough starter, salt, and water. Mix until all flour is absorbed. Cover and rest in a warm environment for 30 minutes.

    2. (Optional) Drizzle the dough with 1-2 tablespoons olive oil.

  2. Imagine the dough divided into 4 corners. Gently scoop from the bottom and lift up one corner without the dough breaking as high as it’ll go, then fold toward the center of the dough. Rotate the bowl to the next “corner” and repeat. Repeat for a total of 10 times.
  3. Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume.
  4. If baking same day:
  5. Generously drizzle a nonstick muffin tin with olive oil. Pinch off large portions (about 1/4 cup) of the dough to divide among the muffin cups.
  6. Let rest in a warm environment 2-3 hours, until doubled in volume.
  7. Preheat oven to 430F.
  8. Drizzle once more with olive oil, then use your fingers to create dimples in each focaccia muffin. Add the fresh rosemary leaves and flaky sea salt.
  9. Bake for 20-25 minutes, until golden brown on top.
  10. If baking next day:
  11. Cover the baking dish and place in the fridge overnight.
  12. The next morning, generously drizzle a nonstick muffin tin with olive oil. Pinch off large portions (about 1/4 cup) of the dough to divide among the muffin cups.
  13. Let rest in a warm environment 2-3 hours, until doubled in volume. On hot days, this may only take 1 hour.
  14. Preheat oven to 430F.
  15. Drizzle once more with olive oil, then use your fingers to create dimples in each focaccia muffin. Add the fresh rosemary leaves and flaky sea salt.
  16. Bake for 20-25 minutes, until golden brown on top.

Notes

  • For a touch of sweetness, drizzle the baked muffins with hot honey before serving.

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approx. 220
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://recipestrend.com/salted-rosemary-sourdough-focaccia-muffins-recipe/