Salted Rosemary Olive Oil Sourdough Focaccia Muffins
Servings: 12
Ingredients
- 430 grams Warm Water
- 100 grams Active Sourdough Starter
- 10 grams Salt
- 520 grams All Purpose Flour
- 8 tbsp. California Olive Ranch 100% Extra Virgin Olive Oil
- Fresh Rosemary
- Flaky Sea Salt
- Optional Goat Cheese, Caramelized Onions, Cranberry Sauce, & Hot Honey
Instructions
- In a large bowl, combine the water, active sourdough starter, and salt. Mix well. Add the flour and mix until all flour is absorbed. Cover and rest in a warm environment for 30 minutes.
- Imagine the dough divided into 4 corners. Gently scoop from the bottom and lift one corner without the dough breaking as high as it’ll go, then fold toward the center of the dough. Rotate the bowl to the next “corner” and repeat. Repeat for a total of 6 times.
- Let the dough rest covered for 30 minutes, then repeat the lifting process again.
- Cover and rest the dough in a warm environment for 4-6 hours, then place in the fridge overnight.
- The next morning, generously drizzle a nonstick muffin tin with olive oil. Each muffin tin should have at least 1 ½ teaspoons of olive oil. Pinch off large portions (about 1/4 cup) of the dough to divide among the muffin cups.
- TIP: Drizzle at least 1 teaspoon olive oil in each muffin tin. Use a nonstick muffin tin, but as back up you can line the bottom with parchment paper to prevent any potential sticking. If they do get stuck, use a spoon to help scrape out.
- Let rest in a warm environment 2-3 hours, until doubled in volume. On hot days, this may only take 1 hour.
- Preheat oven to 430F.
- Drizzle once more with olive oil, then use your fingers to create dimples in each focaccia muffin. Add the fresh rosemary leaves and flaky sea salt.
- Bake for 20-25 minutes, until golden brown on top. Move the muffin pan to the bottom rack when there’s only 10 minutes left of baking.
- Let cool at least 20 minutes before enjoying.
