Focaccia Muffins
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 400 g flour
- 1 packet yeast (dry yeast)
- 250 ml water, lukewarm
- 1 teaspoon sugar
- 1 teaspoon salt
For painting:
- 50 ml olive oil
- 1 tablespoon oregano
- 1 tablespoon rosemary
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Dough preparation in the bread maker: First add water, then flour, yeast, salt and sugar to the BBA and let it prepare with the dough program (duration 1.5 hours).
- Dough preparation without BBA: Mix the flour and dry yeast and knead with the sugar, salt and water to form a smooth dough. If you prepare the dough without BBA, you should be more careful with the amount of water and start with only 200 ml, otherwise the dough could be too sticky. Cover and let the dough rise in a warm place for 30 minutes.
- Preheat the oven to 250 ° C top / bottom heat (convection: 230 ° C) and grease a muffin tin with 12 hollows or brush it with oil.
- For the marinade, mix the olive oil with the herbs (you can also add garlic or garlic oil depending on your taste) and let it steep a little.
- Meanwhile, knead the dough vigorously again on a floured surface. Divide the dough into 12 equal pieces, shape them into balls and place in the hollows of the muffin tin. Brush the dough pieces generously with the herb marinade and bake in the hot oven for about 10 minutes. Then turn off the oven, open the oven flap a crack and let the muffins rest for another 5 minutes. Then take them out of the oven and, when they have cooled down a bit, remove them from the tray.
- It is best to serve it lukewarm.
- Modification to focaccia rolls: instead of dividing the dough into just 6 pieces instead of 12 balls, shape them into the desired shape, place them on a baking sheet and process them as with the muffins.
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