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Salted Rosemary Sourdough Focaccia Muffins Recipe

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3.8 from 30 reviews

These Salted Rosemary Sourdough Focaccia Muffins are a delightful twist on classic focaccia bread, baked in muffin tins for individual servings. Featuring a chewy, airy texture thanks to the active sourdough starter, each muffin is generously dimpled, drizzled with olive oil, sprinkled with fresh rosemary and flaky sea salt, and optionally finished with a drizzle of hot honey for a sweet-spicy contrast. Perfect as a snack, side, or appetizer.

Ingredients

Dough

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

Toppings

  • Fresh Rosemary Leaves, to taste
  • Flaky Sea Salt, to taste
  • (Optional) Hot Honey, for drizzling

Instructions

  1. Mix Ingredients: In a large baking pan (approximately 9×13 inches), combine the flour, active sourdough starter, salt, and warm water. Mix thoroughly until all the flour is absorbed into the dough. Cover the pan and let the dough rest in a warm environment for 30 minutes.
  2. Fold the Dough: (Optional) Drizzle 1-2 tablespoons of olive oil over the dough. Imagine the dough divided into four corners. Gently scoop from the bottom and lift one corner up as high as possible without breaking the dough, then fold it toward the center. Rotate and repeat this folding process for all four corners, completing a total of 10 folds. Cover the dough again and allow it to rest in a warm place for 4-12 hours until it doubles in volume.
  3. Prepare Muffin Tin and Shape Dough: If you plan to bake the same day, generously drizzle a nonstick muffin tin with olive oil. Pinch off large portions of dough, about 1/4 cup each, and place them into the muffin cups. Let the dough rest again in a warm environment for 2-3 hours until it doubles in size.
  4. Preheat Oven and Add Toppings: Preheat your oven to 430°F (220°C). Drizzle each muffin with more olive oil. Use your fingers to create characteristic dimples on the surface of each focaccia muffin. Sprinkle fresh rosemary leaves and flaky sea salt evenly over the tops.
  5. Bake the Muffins: Bake for 20-25 minutes until the muffins are golden brown on top and cooked through. Remove from oven and optionally drizzle with hot honey while still warm for a spicy sweet finish.
  6. Alternative Overnight Method: If baking the next day, cover the dough after the initial long fermentation and place it in the refrigerator overnight. The next morning, drizzle and oil a nonstick muffin tin, pinch off the dough into portions, and place them in the cups. Let them rest in a warm environment for 2-3 hours (or about 1 hour on hot days) until doubled. Proceed with preheating, dimpling, topping, and baking as directed above.

Notes

  • Use active sourdough starter at around 80-100 grams for best fermentation.
  • Resting the dough in a warm environment is crucial to achieving proper rise and texture.
  • The folding technique strengthens the dough without kneading.
  • You can bake the muffins the same day after the initial fermentation or refrigerate overnight for more flavor development.
  • Olive oil drizzles help achieve a crisp crust and enhance flavor.
  • Optional hot honey adds a delicious sweet and spicy contrast if desired.
  • Ensure oven is fully preheated to 430°F for optimal baking results.

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