Super Easy SAME-DAY Focaccia Muffins

Method

Making the dough

• 1)

  In a large bowl (at least 10-cup capacity), mix together the flour, salt, yeast, and sugar. Use a sturdy spatula or wooden spoon to combine thoroughly.

• 2)

  Pour in about half of the water (no need for exact measuring) and stir until it’s mixed in. At this stage, the dough will look rough and dry. Add most of the remaining water, keeping back 2–3 tablespoons, and stir again until absorbed. If the dough still looks too dry, add the reserved water. You’re aiming for a thick, shaggy, and slightly sticky dough with no dry flour patches. If needed, add a little extra water, one tablespoon at a time, until you reach this texture.

• 3)

  Finally, drizzle in 2 tablespoons of olive oil and stir until it’s mostly blended into the dough.

Rising the dough

• 1)

  Cover your bowl with plastic wrap or a lid and let it sit for about 30 minutes. (If your kitchen is a little cold, find a warmer spot to help it along—check the tips for ideas.)

• 2)

  After the 30 minutes, take off the cover. With damp hands (or a spatula), grab one side of the dough, stretch it up, and fold it over the rest. Turn the bowl a bit and do the same thing again. Keep stretching and folding like this 4–5 times, turning the bowl each time.

• 3)

  Cover the bowl again and let it rise for another hour. While it’s rising, get your baking pan ready:

  For focaccia muffins:

  • Drizzle a good amount of olive oil in a muffin tin, using a brish to coat all the sides.

  For a whole focaccia:

  • Butter a 20 x 30 cm pan (use a paper towel to rub in about 2 teaspoons of butter, this will help the parchment paper to stick), line the bottom with parchment, and pour in 2 tablespoons of olive oil.
• 4)

  When the hour is up, give the dough the same stretch-and-fold treatment as before.

  For focaccia muffins:

  • Halve the dough with a dough cutter, be delicate as not to push out too much of the air. Divide it in halve, in halve again and then in quarters, leaving you with 16 pieces. Cover tightly with plastic wrap and let it rise for another hour.

  For a whole focaccia:

  • Move the dough into your prepared pan. Flip it once so it’s coated in oil, then press it out with your hands to spread it as much as you can. Don’t worry if it doesn’t cover the whole pan yet.
• 5)

  After that rise, oil your fingers and start dimpling the dough, pressing firmly so your fingers go all the way to the bottom of the pan. Push it into the corners too. The deep dimples are what give focaccia its signature bumpy look and keep the texture light and airy, so don’t be shy! If the dough is springing back, just let it rest a few minutes and try again.

• 6)

  Once you’ve finished dimpling, set the pan aside while you preheat the oven.

Baking and storing

• 1)

  Put a rack in the middle and heat to 260°C.

• 2)

  When the oven is hot, drizzle the dough with some more olive oil and 2 tablespoons of water. Sprinkle with a little sea salt and rosemary (if using), and you’re ready to bake!

• 3)

  Put the focaccia in the center of the oven and bake for 10–20 minutes, or until it’s golden brown. Keep an eye on it starting at 10 minutes since every oven is a little different. Muffins will be a bit quicker than the whole focaccia.

• 4)

  When it’s done, use a metal spatula or fork to lift it onto a wire rack and let it cool for 10–15 minutes before slicing and digging in.

• 5)

  To store, pop it in a zip-top bag. It freezes really well too! I like to cut it into smaller pieced before freezing so I can grab just a few pieces at a time without thawing large piece.