Description
These easy no-knead focaccia muffins feature a fluffy, airy texture and are perfect for serving with a variety of toppings. Made with a simple dough that proofs overnight, these muffins come in three delicious flavors: basil pesto, rosemary and salt, and cherry tomatoes with olives and oregano. Ideal as a snack or accompaniment to meals, they bake to a golden color with a crisp exterior and soft inside.
Ingredients
Scale
Dough Ingredients
- 1.1 lb all purpose flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 2 cups warm water (1 ½ cups room temperature, ½ cup boiling water)
- 3 tablespoons extra virgin olive oil
Toppings
- Basil pesto
- Rosemary and salt
- Cherry tomatoes, olives and oregano
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt, stirring them together thoroughly to distribute the salt evenly.
- Activate Yeast: In a separate cup, mix warm water, sugar, and instant yeast. If using active dry yeast instead, wait for bubbles or foam to appear before continuing.
- Combine Dough: Slowly pour the yeast mixture into the flour bowl while stirring. Mix until all the ingredients are well incorporated and no dry flour remains at the bottom of the bowl.
- First Proof: Drizzle 1 tablespoon of olive oil over the top of the dough, then cover the bowl tightly with plastic wrap. Place the dough in the refrigerator to proof overnight for 10 to 14 hours.
- Prepare Muffin Tin: The next day, the dough should have tripled in size and become bubbly and jiggly. Brush a non-stick muffin tin liberally with olive oil, especially around the edges.
- Portion Dough: Using a measuring cup or ladle, distribute the sticky dough into the muffin tin cups evenly, though exact measurements are not critical.
- Second Proof: Cover the muffin tin with an elevated baking tray to avoid sticking and proof the dough in a warm place at room temperature for 1 hour until risen.
- Preheat Oven: Preheat your oven to 425℉ (220℃). Once dough has risen, drizzle with olive oil and dimple each muffin by pressing fingers into the dough to create indentations.
- Add Toppings: Sprinkle all muffins with salt, then add your chosen toppings, pressing them firmly into the dough so they adhere well during baking.
- Bake: Bake the muffins on the bottom rack of the oven for 23 minutes, or until they have risen fully and turned a golden color.
- Cool and Serve: Remove muffins from the oven and transfer them to a cooling rack. If they stick, use a toothpick around the edges to loosen. Serve hot, optionally with bread dipping oil or basil oil.
Notes
- Ensure the water temperature is warm, not hot, to properly activate the yeast without killing it.
- Overnight proofing in the fridge not only helps with flavor development but also creates a light, airy crumb.
- You can substitute toppings according to preference, such as caramelized onions or different herbs.
- Use extra olive oil if you want a richer crust and flavor.
- This recipe works well with both instant yeast and active dry yeast; just allow extra time for proofing with active dry yeast.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
