Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Muffin Tin Focaccia
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- Level: Intermediate
- Total: 3 hr 15 min
- Active: 50 min
- Yield: 12 focaccia muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 196
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 159 mg
Another reason to love your muffin tin: These beautiful single-serving focaccia breads are crisp around the edges, pillowy soft in the center and dimpled on top to catch fragrant rosemary and golden garlic slices. The muffin pan means you get more delightfully chewy, olive oil-kissed crust in every bite. It’s an easy twist on the Italian classic and ideal for snacking, dipping in soup or as a crowd-pleasing alternative to rolls on a holiday table. The breads are at their very best served warm out of the oven, but you can also store them in an airtight container for up to 2 days and reheat them if you like.
- Level: Intermediate
- Total: 3 hr 15 min
- Active: 50 min
- Yield: 12 focaccia muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 196
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 159 mg
Ingredients
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Directions
Special equipment:
a standard 12-cavity metal muffin tin; a plastic dough scraper- Place the warm water, yeast, 1 tablespoon of the olive oil, the bread flour and kosher salt in that order in the bowl of a stand mixer fitted with a hook attachment. Mix on low speed until no dry spots of flour are left and a shaggy dough starts to form. Increase to medium speed and knead until the dough is smooth, elastic and pulls away from the sides of the bowl, about 15 minutes; scrape down any dough on the side of the bowl with a plastic dough scraper or rubber spatula during mixing as needed. The dough may look soft but that’s okay. Cover the bowl with a plate or plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Position oven racks in the upper third and lower third of the oven. Line a rimmed baking sheet with foil and place on the bottom rack. Preheat the oven to 475 degrees F.
- Use a pastry brush to grease a 12-cup metal muffin tin with about 1 teaspoon olive oil in each cavity. Drizzle more olive oil on a sheet of plastic wrap large enough to cover the muffin tin and set aside. Grease a rimmed baking sheet with a thin layer of olive oil and set aside.
- Combine the rosemary, garlic and remaining 1/4 cup plus 2 tablespoons olive oil in a small bowl and set aside.
- Tip the dough out onto the greased rimmed baking sheet using damp hands and a plastic dough scraper. Divide into 12 even pieces (each should be about 2.15 ounces if you want to weight them on a scale). Push each piece into a muffin tin cavity. Cover with the prepared plastic wrap, grease-side down and touching the surface of the dough. Leave to rise in a warm place until doubled and visibly bubbly, about 1 hour.
- Divide the rosemary-garlic oil over the proofed dough, drizzling about 1 teaspoon over each. Top each evenly with the rosemary leaves and sliced garlic; some olive oil may overflow but that’s okay. Dimple the dough with greased fingertips, making sure to push some of the garlic into the dough. Sprinkle with flaky salt.
- Carefully place the muffin tin onto the preheated baking sheet on the bottom rack and bake until the edges are golden brown, about 10 minutes. Transfer to the rack in the upper third of the oven and bake until the tops of the focaccia are golden brown, about 10 more minutes. Remove the focaccia from the oven and immediately use tongs to transfer each bread to a wire rack to cool slightly before serving, at least 5 minutes. Enjoy the olive oil-crisped crust and pillowy soft center of the focaccia warm. You can also store them in an airtight container for up to 2 days; reheat them in a 350-degree-F oven for about 5 minutes if you like.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
