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Salted Rosemary Olive Oil Sourdough Focaccia Muffins Recipe

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3.9 from 3 reviews

These Salted Rosemary Olive Oil Sourdough Focaccia Muffins offer a delightful twist on traditional focaccia with the perfect balance of fresh rosemary, flaky sea salt, and the rich flavor of California Olive Ranch Extra Virgin Olive Oil. Perfectly soft and airy with a crisp golden crust, these muffins are ideal for snacking or serving alongside your favorite meal. The slow fermentation with sourdough starter develops deep flavor and a tender crumb.

Ingredients

Wet Ingredients

  • 430 grams Warm Water
  • 100 grams Active Sourdough Starter
  • 8 tbsp. California Olive Ranch 100% Extra Virgin Olive Oil

Dry Ingredients

  • 10 grams Salt
  • 520 grams All Purpose Flour

Toppings

  • Fresh Rosemary leaves, as needed
  • Flaky Sea Salt, for sprinkling
  • Optional: Goat Cheese, Caramelized Onions, Cranberry Sauce, & Hot Honey for garnish or serving

Instructions

  1. Mix the Dough: In a large bowl, combine the warm water, active sourdough starter, and salt. Stir well to dissolve the salt and distribute the starter evenly. Add the all-purpose flour and mix until all the flour is fully incorporated and a shaggy dough forms. Cover the bowl and let it rest in a warm area for 30 minutes to hydrate the flour.
  2. Perform Stretch and Folds: Imagine the dough divided into four sections or corners. Using wet hands or a spatula, scoop from the bottom and lift one corner of the dough as high as possible without tearing, then fold it toward the center of the dough. Rotate the bowl and repeat with each of the other three corners. Complete a total of six repetitions of this process to develop gluten structure.
  3. Rest Dough Again: Cover the dough again and let it rest for 30 minutes. Then repeat the stretch and fold process once more to further strengthen the dough.
  4. Bulk Fermentation: Cover and allow the dough to ferment in a warm environment for 4 to 6 hours, permitting it to rise and develop flavor. Afterwards, place the dough in the refrigerator overnight for slow fermentation and enhanced sourdough taste.
  5. Prepare Muffin Tin and Portion Dough: The following morning, generously drizzle a nonstick muffin tin with olive oil, ensuring each muffin cup has at least 1 ½ teaspoons to prevent sticking. Tear off roughly 1/4 cup portions of the dough and place each piece into a muffin cup, distributing evenly.
  6. Final Proof: Allow the dough-filled muffin tins to rest in a warm environment for 2 to 3 hours until the dough doubles in volume. On warmer days, this may take as little as 1 hour.
  7. Preheat Oven: Preheat your oven to 430°F (221°C) to prepare for baking.
  8. Shape and Top Muffins: Drizzle additional olive oil over each muffin. Use your fingers to create characteristic dimples on the surface of the dough. Sprinkle fresh rosemary leaves and flaky sea salt on top to enhance flavor and texture.
  9. Bake: Bake the focaccia muffins for 20 to 25 minutes, until the tops are golden brown. When 10 minutes remain, move the muffin pan to the bottom rack of the oven to finish baking for even heat distribution.
  10. Cool and Serve: Remove the muffins from the oven and let them cool for at least 20 minutes before serving. Enjoy them plain or with optional toppings such as goat cheese, caramelized onions, cranberry sauce, or hot honey.

Notes

  • Use a nonstick muffin tin for easiest removal; if unavailable, line with parchment to prevent sticking.
  • Resting and folding steps are critical for gluten development and a light crumb.
  • The long cold fermentation overnight enhances flavor and overall texture.
  • Warm ambient temperature will speed up proofing times.
  • Fresh rosemary and flaky salt add aromatic flavors and desirable textural contrast.
  • Optional toppings can add a sweet, savory, or spicy touch depending on preference.

Find it online: https://recipesbyliza.com/salted-rosemary-olive-oil-sourdough-focaccia-muffins-recipe/