What is the secret to creating truly delicious focaccia?

A few key things will help you make fantastic focaccia muffins every time. Using enough good quality olive oil is really important for both flavor and texture. Also, be very careful not to overwork the dough when you're dividing and shaping it. Avoid pressing down too hard, which can pop those crucial air bubbles that make focaccia light and airy.

How is focaccia bread different from other doughs?

Traditional focaccia has some distinctions compared to other types of bread dough, like standard pizza dough. For example, classic focaccia recipes often use more yeast than typical pizza dough. Focaccia dough can also be made successfully with either bread flour or regular all purpose flour, depending on the desired texture.

What dishes pair well with focaccia?

Focaccia is wonderfully versatile and goes well with quite a variety of meals. It is particularly good served alongside vegetable based or creamy soups. You can also enjoy focaccia with Italian inspired recipes, Mediterranean dishes, or simple roasted vegetables. It's perfect for soaking up sauces or just enjoying on its own.

Can I make these ahead of time?

These focaccia muffins are best enjoyed fresh and warm from the oven. However, you can prepare the dough portions and oil mixture a few hours ahead of time. Keep the dough covered at room temperature and the oil mixture covered. Assemble and bake just before you're ready to serve them for the best texture.

How should I store leftovers?

If you happen to have any leftover focaccia muffins, store them in an airtight container at room temperature for a day or two. For longer storage, you can refrigerate them for up to 4 days. Reheat gently in a toaster oven or conventional oven for a few minutes to help crisp them up again.

Easy Focaccia Muffins Recipe (from Pizza Dough!)

Description

These Easy Garlic Rosemary Focaccia Muffins are wonderfully simple and perfect for enjoying with soup or a meal. Made using prepared pizza dough, olive oil, fresh garlic, and aromatic rosemary, they are incredibly flavorful and moist inside with a delightful crispy crust!

Ingredients

1.5 pounds (720 grams) store-bought pizza dough
1/2 cup (120 ml) extra virgin olive oil
8 cloves garlic, peeled
4 sprigs fresh rosemary
Flaky salt, for finishing

Instructions

Let the pizza dough warm to room temperature if you have time. You can place it in a lightly oiled bowl.
Use a bench scraper or a sharp knife to divide the large dough ball into 12 smaller pieces. They do not need to be perfectly sized. Handle the dough gently to avoid overworking it.
Pour 1 teaspoon of olive oil into the bottom of each cup in a standard 12-cup muffin pan.
Shape each piece of dough into a loose ball shape. Place one dough ball into each oiled muffin pan cup. Take care not to push out the air bubbles in the dough.
Cover the muffin pan with a clean towel. Allow the dough to rest in a warm place while the oven preheats. A good spot is near the oven.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). The gentle warmth helps the dough rise a bit more.
While the dough rests, prepare the garlic and rosemary. Finely chop the peeled garlic cloves. Pull the leaves from the rosemary sprigs and finely chop them as well. Set these aside.
Heat the remaining olive oil in a small pan over medium heat. You can test if the oil is ready by flicking a tiny drop of water onto the surface with your fingertips; it should sizzle gently.
Carefully remove the hot oil from the stove. Add the chopped garlic and rosemary to the oil. Stir the mixture until it stops sizzling.
Spoon a generous amount of the warm garlic and rosemary oil mixture over the top of each dough ball in the muffin pan. Use up all of the oil.
Dip two fingers into the oil coating the dough. Gently press down into each dough ball several times to create dimples. This helps the garlic and rosemary stay put.
Bake the muffins in the preheated oven for 14 to 16 minutes. If the tops seem to be browning too quickly, you can loosely cover the pan with aluminum foil for the last few minutes of baking.

Notes

Pizza Dough: Fresh pizza dough is usually found in the refrigerated bakery section of most grocery stores. If you cannot find fresh dough, canned pizza dough will also work well for this recipe.

Avoid Overworking: The air bubbles in the dough make focaccia light and delicious. Be careful not to overwork the pizza dough when cutting and shaping it. Too much handling can pop the air bubbles and make the muffins dense and tough.

Letting Dough Rest: Giving the dough time to rest before baking helps it rise slightly. This resting period improves the texture and adds more flavor to the finished bread.

Generous Olive Oil: Do not be shy with the olive oil here. Using plenty of olive oil gives the muffins a richer flavor. It also helps the garlic and herb topping stick and prevents the muffins from sticking to the pan.

Nutrition

Serving Size: 1
Calories: 143kcal
Sugar: 4g
Sodium: 410mg
Fat: 2g
Saturated Fat: 0.5g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g